AIP CHEESEs

Sweet potato cheese sauce

Ingredients

• 2 cups cooked and cooled white sweet potato (skin peeled off)

• 1 cup+ water

• 1/4 cup extra virgin olive oil

• 1/4 cup nutritional yeast flakes

• 1/2 juiced lemon or 2 tsp apple cider vinegar

• 1/4 tsp sea salt

• 1/2 tsp garlic powder

Instructions:

• Blend all ingredients in a high-speed blender until your sauce forms, add more water as needed to loosen and use in cooking or store for up to 5-days in the fridge.

Zucchini cheese w fresh parsley

Ingredients

• 2 cups zucchini, peeled and cut up into small cubes

• 1/2 cup water

• 2 TBSP coconut oil, melted

• 4 TBSP gelatin (I use the brand Great Lakes / red)

• 2 TSP lemon juice

• 2/3 TSP of fine sea salt or more to taste

• 2 TBSP nutritional yeast (optional)

• 1/2 cup fresh parsley, chopped

Instructions

1. Steam the zucchini for 5 minutes, until tender.

2. Drain the zucchini.

3. In a high speed blender, blend the zucchini with water, coconut oil, lemon juice, and salt for 30 seconds or until smooth.

4. Add the gelatin and the nutritional yeast. Blend for another 15 seconds.

5. Pour the mixture in a bowl, add the parsley and mix well with a spoon.

6. Pour the preparation in a foil loaf pan and refrigerate until set (at least 4 hours).

7. Bon appétit

AIP MOZZARELLA

• 1 1/4 cup coconut milk

• 1/3 cup coconut cream

• 1–2 tbsp nutritional yeast (adjust to taste)

• 2 tsp olive oil (plus extra for greasing the container)

• 1 1/2 tsp apple cider vinegar

• 1/4 cup tapioca starch

• 1/2 tsp salt

• 2 1/2 tbsp gelatin

INSTRUCTIONS

1. Using a medium saucepan, combine all of the ingredients (reserving the gelatin) and whisk well.

2. Set the saucepan on the stove over medium-low heat and whisk for 2-3 minutes until the mixture is thick.

3. Remove from the heat and sprinkle in the gelatin. Whisk well.

4. Prepare a small round container (a small glass bowl or Tupperware works perfectly) and grease very well with olive oil. Pour the cheese mixture into the bowl and cover. Transfer to the fridge and allow to harden for 3-4 hours or overnight.

5. Remove from the fridge and carefully remove the cheese from the container. Slice or shred with a cheese grater before using as you would traditional mozzarella.

Américan cheese

Ingredients

• 2 cups chopped zucchini

• ¼ cup plain gelatin

• 2 Tbsp olive oil

• ¼ cup  nutritional yeast

• 1 tsp apple cider vinegar

• 2 tsp sea salt

• Pinch turmeric

• Coconut oil for greasing

Instructions

1. Microwave or steam zucchini for about 6 minutes or until slightly soft. Drain gently (retaining some of the juices from steaming is okay).

2. Add hot zucchini, gelatin, olive oil, nutritional yeast, apple cider vinegar, sea salt, and turmeric to a high-speed blender.

3. Blend on medium for 1 minute or until smooth (but not foamy).

4. Pour into a lightly greased (with coconut oil) loaf-sized baking dish.

5. Cool to room temperature, then cover and chill for 5 hours or until firmly set.

6. Slice or cube your “cheese” if desired. Store in the fridge for up to 1 week.

Recipe Notes

This makes a great sliceable  cheese to top your burger patties with.

Try it melted and heated then used as a dip for pork rinds or as a topping for steamed veggies.

Cheese for macaroni and cheese

INGREDIENTS

• ▢ 1 box Jovial cassava noodlesmacaroni shape

• ▢ 2 tbsp ghee

• ▢ 1.5 cups coconut milk almond milk ok if you eat nuts

• ▢ 3 tbsp cheese powder

• ▢ 1/2 lemon juiced

Cheese powder:

• ▢ 4 tbsp nutritional yeast

• ▢ 2 tbsp arrowroot powder

• ▢ 2 tsp onion powder

• ▢ 2 tsp garlic powder

• ▢ 1 tsp sea salt

• ▢ 1 tsp turmeric powder for color

INSTRUCTIONS

• Make the noodles according to the instructions on the box with a little bit of salt to prevent sticking. Next, place the cheese mix sauce dry ingredients in a food blender for 30 seconds. When the noodles are done, add the milk to a saucepan with 3 tbsp of the mac n cheese powder (save the rest for another time) and continuously whisk until a cheese sauce forms. Then, add the ghee& lemon juice and whisk. Now, add in the noodles and mix. Serve warm.

Grated Parmesan

Ingredients

• 1 cup - tiger nut flour

• 3 Tbsp - non-fortified nutritional yeast

• 1 tsp - sea salt

• 1 tsp - garlic powder

Instructions

1. Blitz all ingredients in a food processor or spice grinder until well combined. Do not over-process

2. Store in an airtight container several weeks in a cupboard or several months in the fridge

Notes

Use anywhere you would use traditional grated parmesan – on top of roasted veggies, au gratin dishes, AIP pasta (or spiralized veggie “pasta”), meatballs, risotto (or veggie “risotto”)