Creamy, tangy, meltable mozzarella cheese blocks, made without dairy, fillers, or gunk. This keto Paleo AIP Mozzarella Cheese is the answer to all of your cheese prayers, and it’s so simple to make! FOR THE AIP VERSION READ THE RECIPE MODIFICATIONS!
Table of Contents
Superpowered AIP Cheese? YEP!
Gut healing bites that taste and melts like real cheese! The benefit to this melty, delicious AIP Paleo Cheese is that it’s also keto-friendly! Yes! Made without the use of sweet potato or tapioca starch it’s low carb, too. Much like all of the recipes in my second book, Made Whole Made Simple, this paleo mozzarella is a wonderful blend of AIP and keto for super healing powers! Check out the AIP modification in the recipe notes below, or on page 104 of Made Whole Made Simple.
Paleo Mozzarella and more!
If you’re looking for paleo recipes that aren’t super complicated, this book is the holy grail. I wrote it with the intention of making a paleo lifestyle as easy as possible, with plenty of accommodations and variations for those eat AIP and those who want to keep it keto. Made Whole Made Simple is my second book, a guide to healing yourself with strong foundational health and therapeutic nutrients. I teach you how to use every day, real food ingredients to support your system, and the habits to compliment your food choices.
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Ingredients for Dairy Free Paleo Cheese
The base for this magical dairy-free cheese is cashews/cauliflower or diced summer squash for AIP and diced parsnips. Then my umami secret weapon fish sauce, just trust me on that one. A little vinegar for tang and seasonings. Your eyes might not believe it, but your mouth will!
Step by Step Tutorial
1. Combine diced parsnip and water in a pot. 
2. Add cashews (or squash) and seasonings to blender. 3. Drain tender parsnips 4. Add to blender with gelatin 
5. Blend while adding in olive oil 6. And boiling water 7. Blend until smooth 8. Spread the mix out into a loaf pan 9. Set in the fridge to harden 10. It will firm up like cheese 11. You can dice it, slice it 12. Use it like regular cheese 13. Grate it 14. Great for cooking! 15. Even pizza!
Frequently Asked Questions
Yes! Making with cashews or with cauliflower or squash, both work really well and the result will be amazing.
Umami! The little crystals you find on aged parmesan cheese? That’s umami! Fish sauce and nutritional yeast are both umami too. That’s what makes this taste cheesy.
No, the gelatin is what makes it firm and what makes it melt. Some folks use agar agar for plant based foods, but I’m not super familiar with how much you would use.
Yes, leaving out the gelatin and adding a little more liquid will make a nice sauce. Have you made my Cauliflower Alfredo? Because it’s super legit.
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Paleo AIP Mozzarella Cheese (Nut Free, Egg Free, Coconut Free)
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 blocks 1x
- Category: Condiment
- Method: Blend and Set
- Cuisine: Cheese
Description
A creamy and dreamy paleo cheese with AIP (nut free options too)!
Ingredients
- 4 ounces raw cashews or 1 cup cauliflower for AIP
- 4 ounces diced parsnips
- 1 tablespoon fish sauce
- 2 teaspoons white wine vinegar
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper (omit for AIP)
- ¼ cup pastured gelatin
- ¼ cup extra virgin olive oil
- ¼ cup boiling water
- 1/4 teaspoon fine salt
Instructions
- Combine the cashews and parsnips in a small sauce pan with 1/2 cup of water. Cover and bring the water to a simmer over medium heat. Cook until the parsnips are tender then drain the water.
- Combine the cashews, parsnips, fish sauce, vinegar, garlic powder, and powdered beef gelatin in a high powered blender or food processor and blend until smooth. Slowly drizzle in the olive oil until a thick cream forms. Then slowly pour in the hot water until it is fully incorporated. Taste the mix, add the salt if needed.
- Distribute the mix into 12 ice cube molds in a silicone tray or into a loaf pan lined with parchment paper. Set in the fridge to firm up. Store in an airtight container in the fridge for up to a week.
- Snack on as is, melt into noodles or on your favorite pizza crust (check out the “Cheesy” Mushroom Meatzas on page 230 of Made Whole Made Simple).
Recipe Notes:
- net carbs per serving: 3.4g
- Combine this recipe with Roasted Beet Marinara and Crispy Chicken Meatza for the best AIP Pizza!
Nutrition
- Serving Size: 1 block
- Calories: 112.3
- Fat: 8.7g
- Carbohydrates: 4.2g
- Fiber: 0.8g
- Protein: 4.8g
Keywords: AIP cheese, paleo cheese, paleo mozzarella, nut-free cheese
Rayme says
So excited to give this a try! Do you mean 1/4tsp black pepper Cristina? Thanks!
Cristina says
Gah! Yes, 1/4 tsp! Fixed the typo
Gisele Skelcher says
Can this be frozen?
Cristina says
Yes
Reneeauthier says
What am I missing? Aren’t cashews nuts?
Cristina says
The recipe has very clear AIP modifications listed 🙂
Rebecca says
Um, cashews are nuts. How is this “nut free” again?
Cristina says
umm… do you see the ALL CAPS words that say SEE NOTS FOR AIP, and the AIP NUT FREE modification in the notes of the recipe box?
Sarah says
I love how you posted an alternative to cashews!!! I love cashews but they don’t love me lol. Thanks you I can’t wait to try this recipe!!
Michelle L. says
This is so creamy and so good! I love that it melts just like dairy cheese! And – it is nut free if you follow the AIP modifications in the notes which is how I make it. So good!
★★★★★
Cristina says
Thanks som much Michelle!!!!
Roberta says
Unfortunately parsnips are not an option for me (both for compliance to my diet and avaibility where I live): any suggestion to substitute them so that I can try this appealing recipe? It would be so appreciated… thank you if you’ll find the time to answer me and help 🙂
Cristina says
omit them and use cauliflower instead
AIPrrr says
This saved my life! (Well not literally, but I’m so glad I found this recipe).
For AIP, I used peeled yellow zucchini with the seeds removed instead of the cashews (4oz for every 3oz of parsnips). Steamed them with the parsnips. Also decreased the water to 3tbsp (vs 1/4 cup).
For cheddar, I add 1 tsp of Nutiva red palm oil and an extra pinch of salt.
I make a quadruple batch, pour into 3oz silicon cube molds, let cool 6-10 hours and store in foodsaver zip bags with air sucked out. They last me 3-4 weeks in the fridge.
★★★★★
Cristina says
Yeah! Love these twists!!! Red Plam oil does have the best color!
B says
Thank you for a non-dairy NUT-FREE cheese recipe. Yours is the first I’ve been able to try! I made this using orange cauliflower instead of cashews. It has the exact texture and bite of a mozzarella. And melts beautifully. Thank you thank you!
★★★★★
Cristina says
Yeahhh!!!! So glad you enjoyed it. And YES the nut free version is just as good as the cashew version! It’s nice to have options <3
Tamara says
Hi Cristina: not sure how I found you but I’m sure glad I did. I’m currently being treated by a Doctor of Chinese Medicine who has prescribed a temporary preservative free, low carb, dairy free diet. I miss cheese! I made this recipe today and I’m very pleased. The meltiness is amazing. By the way, I used butternut squash instead of parsnips because I don’t like parsnips and it turned out great. Next time I might cut back by one tsp on the fish sauce. It comes through a little too funky for me. Thank you for this recipe and the others too. Crack chicken!? Hello! My new fave.
★★★★★
Cristina says
Glad you’re here too Tamara!