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Monday, September 29, 2014

# aip # cheese

Dairy-Free Cheese Slices

As more and more people begin a gluten and dairy free diet, either due to known allergies, or for the health benefits, I'm amazed at the ingenuity of cooks and bakers, as they create acceptable substitutions for some of the foods they had to give up. Like cheese... I think out of all the foods I can no longer eat because of my lactose intolerance and food allergies, cheese was the most mourned and longed after of them all. Seriously, what is a pizza without warm, gooey cheese?


So I was beyond happy when I stumbled across a homemade cheese substitute that was not only dairy free, but also nut free! (a food I'm allergic to) :( Gutsy by Nature found it via a picture shared on Instagram from hayleyziegler. Could it really be possible I wondered? Well by george, as much as I love cheese, I was going to find out!

I had all of the ingredients on hand, so it didn't take me long to whip up a batch. It's not hard to make at all, and the only difficult part is waiting for it to set up! I adapted the original recipe slightly by using yellow squash instead of zucchini, but have found that zucchini taste the best. I just happened to have yellow squash on hand, and wanted to use what I had available. As for the taste? I'm not going to lie and tell you it taste just like cheese, but it is close enough to the taste and texture of american cheese slices to make me happy, and is an amazing replacement for those of us who cant have dairy. *Bonus points for getting some extra veggies in too!

It gets all soft and melty when you place it on hot foods!


Dairy-Free Cheese Slices

Ingredients

1 cup zucchini, peeled and sliced (any mild flavored squash may be used)
1/4 cup water
1 tablespoon pure olive oil
1 teaspoon lemon juice
1 1/2 tablespoons gelatin
1 tablespoon nutritional yeast
1/4 teaspoon sea salt, or to taste

Directions

Line an 8 x 8 inch baking pan with parchment paper.
Place squash and water in a small pot and bring to a simmer. Cover with a lid and allow to simmer for 5 minutes. (make sure the squash isn't sliced to thickly, or it will take longer to become tender).
Drain the water and transfer squash to a blender. Add oil and lemon juice and blend on high until completely smooth.
Add the gelatin, nutritional yeast and salt, and continue blending until smooth.
Poor mixture into the prepared pan and spread out in an even layer.
Refrigerate for 2 hours, or until set.
Remove and cut into desired sizes.

*Notes: I doubled the recipe, so the slices you see above are thicker then what you will get if you follow the recipe as is

Slightly adapted from Gutsy by Nature

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2 comments:

  1. I love cheese too. I'll have to try this! I pinned it so that I can order some of the ingredients. Thanks for sharing. I'm stopping by from the Friday Frenzy hop. Hope you have a wonderful weekend!

    ReplyDelete
    Replies
    1. Thank you for PINing it. When it comes to cheese, I was bound and determined to have it, one way or another. :) Hope your weekend was a good one.

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