Bring water to a boil in a small saucepan. Add diced squash or carrot and top with the peeled zucchini. Cover and simmer on medium low heat for 5 – 8 minutes.

Drain off the water completely.

Add your steamed vegetables to a blender then add the oil, lemon juice, garlic, and sea salt.
Blend on high speed.

With your blender set on low speed, sprinkle the gelatin into the mixture. Blend on high for one last whizz until smooth.

Pour into your pan of choice and refrigerate over night or for at least three hours to set. Alternatively, to speed things up you can freeze to set for 20 minutes before refrigerating.

Cut into squares, cheese slice, dice, melt, or grate. Use on protein patty’s, with veggies, in salads, and use incorporated into snack plates.

Wrap and refrigerate, or store slices in an airtight container. For best flavor, consume within 7 days. Enjoy!

Notes:
Optional additions: 1 – 2 Tbsp. nutritional yeast, garlic and onion powder, fresh chopped basil, and other favorite herbs or spices. Add fresh herbs and mix on low.

Set the ‘cheese’ in fun molds to add to your child’s lunch box for nutritious variety throughout the week.

If you want to add probiotics to your ‘cheese’ wait for the mixture to cool, after adding the gelatin, so that it is no longer hot to touch in the blender. Blend on low after adding probiotics.