Grate it, melt it or slice it – this versatile, dairy-free and nut-free cheese does it all!
If you’ve been searching for a Paleo-friendly cheese that can be grated over veggie noodles or sliced and melted into Paleo sandwiches, this is the recipe for you. Your food processor does most of the work, creating a creamy cheese that has endless pairings!
Cauliflower is the secret ingredient that adds a creamy texture without the use of nuts or dairy while gelatin firms it up to create the shape of real cheese. Make sure you use high quality, grass-fed gelatin to get all of its gut-friendly and skin-boosting benefits.
Add power-packed superfood veggies to every meal with these easy cauliflower recipes.
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With the addition of probiotic-rich apple cider vinegar and nutritional yeast, this Paleo cheese takes on a sharp flavor similar to cheddar. And for a savory kick, you’ll also be adding anti-inflammatory turmeric and pepper!
To start, boil the cauliflower until soft and tender. Strain and transfer to a food processor along with coconut milk. Blend until you get the consistency of mashed potatoes. With the food processor on low, sprinkle gelatin into the funnel on your food processor. Add the remaining ingredients and continue to blend until fully incorporated. Pour the mixture into a parchment paper-lined loaf pan or glass dish. I find square or rectangle molds yield cheese that’s great for cubing, grating or slicing. Cover and refrigerate for at least four hours, or overnight if possible. When ready, glide a sharp knife around the edge of your cheese block and gently lift out or turn upside down onto a flat surface. Use within three to five days.
Dairy-Free & Nut-Free Cauliflower Cheese
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Dairy-Free & Nut-Free Cauliflower Cheese
Jennafer AshleyTools
- Food processor
- Strainer
- Loaf pan or glass dish
- Parchment paper
Ingredients
- 4 cups cauliflower florets
- 1/2 cup unsweetened coconut milk
- 1/4 cup grass-fed gelatin
- 1/2 cup nutritional yeast
- 2 T apple cider vinegar
- 1 t ground turmeric
- 1 t sea salt
- 1/8 t black pepper
Instructions
- Boil the cauliflower for 7 minutes until tender. Strain and add to a food processor with coconut milk. Blend until smooth.
- With the food processor on low speed, sprinkle in the gelatin through the funnel on the food processor. Add the remaining ingredients and continue to blend until smooth.
- Line a loaf pan or glass dish with parchment paper on the bottom. Pour the cauliflower mixture in and refrigerate for four hours or until solid. Use a knife to slice around the edges to remove the cheese from the pan. Slice, grate, or cube.
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut milk (Native Forest)
Nutritional yeast (Sari Foods Co)
Apple Cider Vinegar (Bragg)
Turmeric (Healthworks)
(You’ll Also Love: How to Make Dairy-Free Parmesan Cheese)
The Easy Guide to Baking with Gluten-Free Flours
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