Pumpkin 'Cheese' (paleo, AIP, DF)

Name: Pumpkin 'Cheese' (paleo, AIP, DF)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 3 tb grassfed gelatin; ⅓ c water; 1.5 c cooked pumpkin (I used roasted fresh, imagine canned is fine); 1.5 - 2 tsp sea salt (adjust to taste); 2 - 3 tsp apple cider vinegar, lime, or coconut vinegar (adjust to taste); 2 tb tapioca flour or arrowroot starch; 6 tb nutritional yeast; 2-4 tb fat (coconut oil, duck fat or tallow)

Instructions

Prep:10minCook:10min

The newest addition to my experimental cheese line, had some extra pumpkin on hand and well, natural orange color just lends itself to cheese-making. This one was super easy and surprisingly satisfying - more American than cheddar flavor (and admittedly just the slightest bit cheez whiz resemblant), but great for crackers/ sandwiches (also a decent dip if you heat it up). I've left the amounts below somewhat adjustable/customizable to taste - I find you need a lot of salt and acid (and nutritional yeast, and fat while we're at it) to make these alternative cheeses taste really cheesy so I kick up the notch on mine, but feel free to go slow with the amounts until you reach a balance you like. (As always, my recipes are mere suggestive guidelines ;). Happy queso making!

Updated at: Thu, 21 Nov 2024 04:09:29 GMT