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 who 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 everyday, real food ingredients to support your system, and the habits to complement 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 or peeled zucchini 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
Devorah says
I added 2 tbs nutritional yeast for more umami, and also the salt. Tasted lovely. Waiting now for it to firm, fingers crossed it’ll work for my pizza! Thanks!
Claudia says
Hello, in my country parsnips are absolutely unobtainable, how can I substitute them?
Cristina Curp, FNTP says
cauliflower or zucchini will work too
Susan says
My son is vegetarian. Is there something different to use for the umami than fish sauce?
Cristina Curp, FNTP says
nutritional yeast
Camala says
I’m AMAZED that you can get cheese from cauliflower and parsnip. Brilliant!
anastasia says
Could you tell me how to use squash ( and which kind would be best) in this recipe? I can’t have cashews nor cauliflower. Thanks!
Cristina Curp, FNTP says
The AIP modifications are written into the recipe in the recipe box.
Teresa Cranford says
I have a quick question, the directions say add the cashews to the water with parsnips and boil, but the step by step says put the cashews in the blender and the parsnips alone in the water? Can you explain please and thank you?
Cristina Curp, FNTP says
You add the parsnips and cashews to blender together
Cherie Krueger says
Christina,
Your homemade cheese-making process sounds interesting, but WHAT is and where would one find “Pastured gelatin”? Would a product like “Sure Gel” work instead?
Thanks,
cherie
Cristina Curp, FNTP says
gelatin made from pastured cows or pigs. I like great lakes brand, you can get it on amazon
Dusti says
This is the BEST mozzarella cheese recipe! I use the zucchini version. And love it. It freezes really really well too!
Cristina Curp, FNTP says
Thanks!!!
Anastasia says
Where did you find the squash/zucchini version? I can’t have cashews nor cauliflower. Thanks!
Cristina Curp, FNTP says
you would use the same amount of zucchini as you would cauliflower