Garlic and Herb, Dairy Free Cheese (Nightshade Free)

Ingredients:

2 Medium Zucchini

4 Yellow Squash (large)

½ Garnet Yam (or one small yam, about 1 cup)

Add one Bay leaf to the veggie pot and remove after they finish cooking.

½ Cup Nutritional Yeast (heaping)

1 Tbsp Heaping Mixed Herbs (equal amounts of Oregano, Marjoram, and Basil)

3-4 Large Cloves of Garlic, Minced

(taste before adding Gelatin and Konjac so you can add more Garlic if needed)

2 ½ tsp Celtic Sea Salt

½ tsp White Pepper

1 heaping tsp Onion Powder

1 tsp Garlic Powder

2 Tbsps + 1 tsp Lemon Juice

2 Cups of Water (Separated)

4 Tbsps Gelatin (heaping)

1 tsp Konjac Powder (heaping)

Cook zucchini, yellow squash, Bay leaf and yams in water until soft. Remove Bay leaf then add to the blender while they’re still warm. (I tried it after refrigerating the veggies and the cheese did not set correctly.)

In a Vitamix Blender, add 1 cup water, Zucchini, Yellow Squash, Yam, Nutritional Yeast, Minced Garlic, and spices, followed by another cup of water over the top. Blend until thoroughly mixed. (Taste test to see if you have enough Garlic) Once you have the correct amount of Garlic, Add Gelatin and Konjac and Blend again. Pour into a container and refrigerate until solid.

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Published by

cookingwithsarahblog

I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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