2 cups peeled zucchini or 1 cup of zucchini and 1 cup of cauliflower (just floret no stem), sliced or diced. If you wish to make orange cheese, add 1 cup of carrots.
¼ cup water, for steaming and to drain afterwards
1 tablespoon coconut oil or olive oil
1 tbsp. lemon juice or apple cider vinegar or any vinegar of your choice (flavouring)
1 tablespoon nutritional yeast, optional
1 tsp. sea salt, or to taste
4 tablespoon Vital Protein collagen
Herbs to flavour (optional)
Fresh basil & balsamic vinegar
Chives and green onion
Dill & lemon juice
Thyme and parsley
Turmeric and nutritional yeast
Line your required zucchini cheese pan with non-bleached parchment paper. I used different dishes from around the house: loaf pans, serving dishes. Choose your mold (s) based on size and form you wish your cheese block to have.
Steam the vegetables, using the 1/4 cup water. Cook until all vegetable are soft.
Drain off the water completely. 100% drained.
Add your veggies to a blender. Then add oil, lemon juice or vinegar, optional nutritional yeast, and sea salt. Blend on high speed.
With your blender set on low speed, sprinkle the gelatin into the mixture. Blend on high for 1 minute or until smooth.
Remove the blender off the base and now it’s time to add your flavoring herbs. Fold in using a spoon (no blending).
Pour onto your parchment paper lined pan and refrigerate overnight or for at least three hours to set.
Cut into squares, cheese slice, dice, melt, or grate. Use on protein patties with veggies, in salads, and on snack plates.
Wrap and refrigerate, or store slices in an airtight container.