I miss the cheesy comfort of Italian food since switching to a dairy-free diet—pizza, tortellini, and creamy sauces are noticeably absent. Even one accidental bite of something with dairy left me miserable for two days, so I’ve learned to adapt. Fortunately, I discovered a simple, nut-free, dairy-free alternative that satisfies the craving: Zucchini Cheese. The key to making a zucchini-based cheese that resembles the real thing is to let it age.

Ingredients for Dairy-Free Nut-Free Cheese

• 2 medium zucchini, peeled and sliced
• 2 tbsp minced onion
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp agar-agar
• 1 tsp lemon juice

How to Make Dairy-Free Nut-Free Cheese

1. Line a baking pan with parchment or wax paper and set aside.
2. Peel and slice the zucchini.
3. Place the zucchini in a small saucepan and add enough water to cover. Set the pan over medium heat.
4. Bring to a boil, then reduce to a simmer. Steam the zucchini for about 10 minutes, or until the flesh is very soft and easily broken with a spoon.
5. Remove from heat and let cool until it’s safe to handle.
6. Drain well and transfer to a food processor or blender.
7. Add the minced onion, lemon juice, salt and garlic powder. Blend until completely smooth.
8. Stir in the agar-agar thoroughly so it is evenly distributed.
9. Pour the mixture into the prepared pan and refrigerate until set.

At this point you can chill the “cheese” until firm and slice it for immediate use. For a more authentic texture that holds up in recipes like pasta, pizza, or on burgers, try aging it. To age, leave the molded cheese uncovered in the refrigerator for at least a week. During this time it will firm up and develop a better structure, making it easier to use as a cheese substitute in cooked dishes. It keeps well in the fridge, so plan when you want to use it and give it time to mature for the best results.

Yield: 8

Dairy Free Nut Free Cheese – Zucchini Cheese

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

This zucchini-based, dairy-free, nut-free “cheese” offers a reliable substitute for those avoiding dairy. Aging helps the texture and makes it more versatile for savory dishes.

Ingredients

• 2 medium zucchini, peeled and sliced
• 2 tbsp minced onion
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp agar-agar
• 1 tsp lemon juice

Instructions

1. Line a baking pan with parchment paper or wax paper and set aside.
2. Peel and slice zucchini.
3. Place in a small sauce pan and cover with water, then place pan over medium heat.
4. Bring to a boil, then reduce heat to a simmer. Allow zucchini to steam like this for approximately 10 minutes or until the flesh is soft enough that a mixing spoon mushes it or cuts it in half.
5. Remove from heat and allow to cool until it can be handled safely.
6. Drain and place in a food processor or blender.
7. Add spices, lemon juice and onion (everything except agar-agar) and blend until smooth.
8. Add agar-agar and mix thoroughly.
9. Pour into the lined baking pan and place in the refrigerator.
10. Once fully chilled and solid, slice and enjoy. For a firmer texture suited to cooking, let the cheese age uncovered in the refrigerator for at least a week; it will firm up and hold together better.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 76mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

Did you make this recipe?

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For More Dairy-Free Ideas, Check Out These:

Dairy-Free Lime Sherbet

Dairy-Free Ricotta Cheese

Light & Fluffy Dairy-Free Mashed Potatoes