Milk free, soy free ‘cheese!’
Use recipe w/o the gelatin to make a SAUCE
AIP Cheese with Fresh Parsley
Prep time
15 mins
Total time
15 mins
The recipe will yield 2 mini loaves of AIP cheese. I am using 2 small reusable aluminum foil loaf pans for this.
Author: Sophie
Recipe type: Appetizer
Cuisine: Autoimmune Protocol – AIP
Serves: 2
Ingredients
2 cups zucchini, peeled and cut up into small cubes
1/2 cup water
2 TBSP coconut oil, melted
4 TBSP gelatin (I use the brand Great Lakes / red)
2 TSP lemon juice
2/3 TSP of fine sea salt or more to taste
2 TBSP nutritional yeast (optional)
1/2 cup fresh parsley, chopped
Instructions
Steam the zucchini for 5 minutes, until tender.
Drain the zucchini.
In a high speed blender, blend the zucchini with water, coconut oil, lemon juice, and salt for 30 seconds or until smooth.
Add the gelatin and the nutritional yeast. Blend for another 15 seconds.
Pour the mixture in a bowl, add the parsley and mix well with a spoon.
Pour the preparation in a foil loaf pan and refrigerate until set (at least 4 hours).
Bon appétit!
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