one green planet
one green planet

This is a two-in-one recipe! First up we have a delicious sliceable zucchini cheese. Yep, you heard right! It's a beautiful pale green, and it tastes absolutely delicious on crackers. Then, we have a creamy, dreamy orange nacho cheese that you can dip chips and veggies in, or use as a sauce for mac and cheese! The possibilities are endless!

Sliceable Zucchini Cheese and Spreadable Tomato Nacho Cheese [Vegan, Gluten-Free]

$2.99
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Serves

8-10

Ingredients

For the Zucchini Cheese:

  • 4 medium zucchini, peeled
  • 2 cups water
  • 1/2 cup apple cider vinegar
  • 1 cup hemp hearts
  • 1 cup pumpkin seeds, soaked 2-8 hours
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 cup nutritional yeast
  • 2 cups water
  • 4 tablespoons agar powder

For the Tomato Nacho Cheese:

  • 1 cup sunflower seeds
  • 1 cup Brazil nuts
  • 1 cup almonds
  • 1 tomato
  • 1 cup red peppers, diced
  • 1/4 cup ground flax seed
  • 1 pinch cumin
  • 2 teaspoons salt

Preparation

To Make the Zucchini Cheese:

  1. Oil a 4-cup container with coconut oil.
  2. Rinse seeds and place in the blender with the water and vegetables.
  3. Blend until smooth.
  4. Add the rest of ingredients and blend until smooth.
  5. Combine the agar powder and water in a small pot and bring to a boil.
  6. Stir constantly to prevent sticking.
  7. Lower the heat to minimum and stir for 2 minutes. It will turn into a thick paste. Remove from heat.
  8. Add the agar paste to the blender.
  9. Blend until well incorporated.
  10. Pour the cheese into the oiled container and refrigerate for two hours.
  11. Turn out the block of “cheese” and slice to serve.

To Make the Nacho Cheese:

  1. Soak sunflower seeds, Brazil nuts, and almonds for four hours.
  2. Add all ingredients to a blender and process until as smooth as desired.
  3. Eat with the spoon or on the cracker.
  4. You may spread out on two dehydrator sheets and dehydrate for about 10 hours.
  5. After approximately six hours, cut crackers to size you want.

Nutritional Information

Total Calories: 4439 | Total Carbs: 138 g | Total Fat: 330 g | Total Protein: 233 g | Total Sodium: 8738 g | Total Sugar: 46 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Lena Ropp

See My Recipes

Lena Ropp is a Founder of PureVeganFood, a health & wellness brand that advocates nourishment for the mind, body, and soul by living life at the highest vibrations. Lena is a Plant-Based Chef, Recipe Developer, Food Stylist, Healthy Living Educator, Author, and Social media influencer based in Encinitas, California. Lena creates daily delicious, high vibe plant-based meals and desserts by using the purest, wholesome ingredients and is passionate about spreading awareness for the beauty of a plant-based lifestyle.

Comments

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  2. This was a disaster for me in the cheese department- it came out like a heavy salad dressing rather than a cheese! I believe the problem was the zucchini – you should show how many cups of cubed zucchini are needed instead of "4 medium" – because even with 3 small I came out with too much total volume – rather than 4 cups, I had closer to 8 cups! Also, since the overall volume was too much I couldn\’t use my food processor to get the smoothest texture. So I used my blender and had to trade off in and out of a bowl to get it all as smooth as I could. Could you please tell me how many cups of the zucchini are really needed? I want to make this again but with the right amount of zucchini and in my food processor (less volume). I also might 1/2 the recipe so it will fit in my food processor. In the meantime, I will use this delicious mixture as a salad dressing! thank you very much!

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