Name: Paleo diary-free cheddar cheese
Prep time: 190 min
Cook time: 5 min
Total time: 195 min
Yield: 1
Ingredients: 1⁄4 Tbsp Coconut oil; 2 Tbsp Water; 1⁄4 piece Zucchini; 45 g Carrot; 1⁄2 tsp Apple cider vinegar; 1⁄4 tsp Salt; 1⁄4 Tbsp Yeast flakes; 1⁄2 Tbsp Gelatin powder

Fruit

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Food processor

Side dish

Paleo

Paleo diary-free cheddar cheese

Pieces

Peel and dice the zucchini. Cut the carrot into thin slices.

Put the zucchini, carrot and water in a pan and bring to the boil. Cook for approximately. 5 minutes.

Drain the vegetables well and put them in a blender or food processor together with the other ingredients. Grind until smooth.

Cover a dish or storage container with baking paper or foil, or use a silicone ice cube mold. The capacity of the container may be approximately 16 oz.

Pour the mixture into the lined form with baking paper and smooth it out. Allow to set in the fridge for 2-3 hours.

Remove the block of cheese from the mold and cut it into cubes, grate it over your meal, and so on! You can even melt it over your Paleo pizza (but don't heat the cheese for too long!).

Paleo diary-free cheddar cheese

Paleo diary-free cheddar cheese

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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