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Paleo AIP Mozzarella Cheese (Nut Free, Egg Free, Coconut Free)


  • Author: Cristina Curp
  • 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
Scale

Ingredients

  • 4 ounces raw cashews* (SEE NOTES FOR AIP)
  • 4 ounces diced parsnips
  • 1 tablespoon fish sauce
  • 2 teaspoons white wine vinegar
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ cup pastured gelatin
  • ¼ cup extra virgin olive oil
  • ¼ cup boiling water
  • 1/8 teaspoon fine salt

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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
  • *variations: For a nut-free AIP option, use 4 ounces steamed zucchini or cauliflower in place of the cashews.

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