Cauliflower and Zucchini “Cheese” – AIP/Paleo Vegan Option

Homemade vegetarian/vegan cheese has been showing up all over Instagram and various websites thanks to a poster by the name of Haley Stobbs.

I needed to make some AIP friendly cheese as an ingredient in an artichoke and spinach dip (recipe coming soon!) for a Beltane potluck that I was attending, and naturally I turned to this type of cheese as dairy containing cheeses are out (not only are they not AIP, I have an anaphalactic dairy allergy for which I carry an epipen).  I also needed some “cheese” for another recipe that I was planning on making – an AIP Poutine…


As I did not have many zucchini, and I also wanted to give this cheese a little more “substance” than the original recipe had, I decided to use some steamed cauliflower as well.

While this recipe does not taste exactly like aged cheddar cheese (I doubt you could ever achieve that in a non-dairy form!), it does have a pleasantly cheesy flavour – like a mild cheddar or a processed cheese…

And HEY!  It is a “cheese” that I can eat without needing to use my Epipen and ending up in Emergency…


Nutritional yeast gives this “cheese” it’s flavour.  The way that nutritional yeast is produced makes it safe for even people with SIBO or Candida overgrowth to consume.  I prefer to use this brand of nutritional yeast:

And the best bit?  It melts!

This cheese is 100% AIP, and can easily be made vegan by substituting agar flakes for the gelatin.  I actually did use agar when I made this for the potluck as I wanted my dip to be vegan.  I have also made it using Great Lakes Gelatin in order to take advantage of the gut healing properties that gelatin has.  Either way, it works well.

This is the gelatin that I use:

Cauliflower and Zucchini Cheese

makes 1 x loaf-tin sized block


Place the cauliflower and zucchini in a steamer, and steam over simmering water for 8-10 minutes until tender.

Place the cauliflower and zucchini in a food processor and pulse until smooth.

Add the gelatin or agar powder while the puree is still hot and process until well mixed.

Add in the rest of the ingredients and mix well.

Pour the mixture into a loaf tin lined with parchment paper.

Chill in the fridge until well set.

Turn out the block of “cheese” and slice and use as needed…


Optional:  Add fresh chopped herbs (I like to use parsley, thyme, oregano and basil) and finely chopped garlic to make a garlic and herb “cheese”.


Shared at: Gluten Free FridaysReal Food Fridays, Lets Get Real Fridays, Simply Natural Saturday, Corn Free Every Day, Hearth and Soul Hop,  Tasty TuesdaysAIP Paleo Recipe Roundtable

27 thoughts on “Cauliflower and Zucchini “Cheese” – AIP/Paleo Vegan Option

  1. I’ve done a sequence of posts on nutritional/brewer’s yeast. The substance fascinated me and the information out there on it is redundant and poor. So I went digging. Here is the link. I don’t expect you to read this–but just in case–I don’t know. Well, here it is: . There are a few posts in a row about the substance. The cheese looks great!

  2. Looks interesting and I will have to try it. How long does it last in the fridge? I’m looking for a cracker recipe to go with it? Thank you. Your web site rocks!

    • Thankyou for your comment – I have found that it keeps for a week in the fridge. I don’t think I would want to try to keep it for longer than that as it contains no preservatives.
      I do have an AIP cracker recipe that I am planning on sharing very shortly…

  3. Pingback: Bone Marrow Poutine – AIP/Paleo/Gluten-Free/Dairy-Free | salixisme

  4. Wow! Never thought to add coconut manna to zucchini cheese. I have a recipe on my site too – LOVE it! Does the manna change the texture at all? Or give it a coconutty taste?

    • I can’t really think of anything else that will make this taste “cheesy”… however if you increased the onion and garlic powder and added extra herbs, it would give a pleasantly savoury taste. It would not be cheese, but would still be good. Another suggestion would be to reduce some dried mushrooms to a powder (put them in a coffee grinder). Adding the mushroom powder would add an extra ummami boost – again it would not be cheesy, but would make up for the lack of ummami from the nutritional yeast and would make it taste pleasantly savoury. You could also experiment with adding some powdered dried seaweed (kelp, wakame or nori in a coffee grinder would work)… again this would add to the ummami flavour that is lacking.
      Let me know if any of these suggestions work for you.

      I hope these suggestions help.

  5. I’ve just made your recipe -the plain version first. Can’t wait to try it once it hardens and I can cut it. Am looking forward to making an herb version later. Thank you so much for this recipe.

  6. Pingback: 60 Autoimmune Protocol Zucchini Recipes | salixisme

  7. This recipe sounded awesome. Wanted to make it right there and then. Was snowed in by Jonas. Couldn’t get all the ingredients, so I had to make some modifications. No apple cider vinegar. No garlic. Only half the nutritional yeast. Added turmeric for it’s anti inflammatory properties. And used agar instead of gelatin. What I got was a brilliant yellow spreadable concoction. Tasted it. Liked it. Brought it with me to work. The reaction? This was unlike anything they had ever tasted. They couldn’t quite pin the flavors. They kept coming back until it was all gone. Some asked for the recipe. None of the people are vegan, AIP, or even consider health when ordering their lunch every day. So I’m labeling this one a SUCCESS.

  8. Approximately how many cups would you say the 2 zucchini made once cut up? i got some very large ones from a friend (17′ long). I’m assuming you mean normal sized ones. Just checking so I don’t put in way too much.

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