Dairy Free Chipotle Cheese

Boil in large pot:

1 large Zucchini

5 Yellow Squash  

1 small Garnet Yam, peeled

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

1 Cup Nutritional Yeast 

1 tsp chipotle pepper flakes

2 ½ tsp Celtic Sea Salt

2 Tbsps + 1 tsp Lemon Juice

1 Cup of Water 

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 just washed my veggies, peeled the yam and then cut off the ends and boiled them whole. That way I could use tongs to pull them out of the water and put them into the blender.)

In a Vitamix Blender, add 1 cup water, lemon juice, nutritional yeast, chipotle flakes and blend until the flakes are ground. Then add Zucchini, Yellow Squash, and Yam, Blend until thoroughly mixed.  Add Gelatin and Konjac and Blend again. Pour into a casserole or other recipe you are using it for or pour into a container and refrigerate until solid.

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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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