cheese substitute | Paleo Cajun Lady

Who doesn’t love a good cheese sauce? One of the foods I missed most, while on the AIP, was cheese. I used to use cheese on everything! Even though I’ve been able to add some sheep’s milk cheese to my diet, I still don’t like to overdo it. That’s why I was so excited to discover Hayley from I Eat Real Food‘s recipe for Zucchini Cheese. It was love at first site! But, I found myself, more often than not, melting it to put over different dishes. Then, when my zucchini didn’t show up in my Door To Door Organics delivery last week, I decided to create my own melted cheese sauce…with yellow squash instead. That’s when my Yellow Squash “Cheese” Sauce was born!

This “cheese” sauce is AIP paleo compliant. If you can’t have nutritional yeast, it will not taste cheesy without it; but, it will still make a pretty good sauce. You could always add a little coconut milk to the blender to make it more of a garlic Alfredo sauce. Just make sure to keep any leftovers in a jar in the fridge. It will keep for about a week. You will need to simply reheat it in the microwave or a small saucepan, when needed.

AIP Paleo Yellow Squash “Cheese” Sauce Recipe

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: about 1 cup

Now, you can add "cheese" sauce to your favorite AIP paleo nachos, tacos, and anything else that makes your heart and tastebuds sing!

Ingredients

2 medium yellow squash, sliced (about 3 cups)
1 cup water
juice from 1/2 lemon (about 1 tablespoon)
1 clove garlic
4 tablespoons nutritional yeast
1 tablespoon avocado, olive, or coconut oil
1 teaspoon salt
1 tablespoon gelatin

Instructions

Boil squash slices in water until tender.
Drain well.
Place in blender with all ingredients.
If using avocado or olive oil, allow squash to cool slightly before adding oil.
Puree until smooth and creamy.
Serve warm.

Notes

Store leftovers in fridge for up to 1 week. Can easily be reheated in microwave or small saucepan.

http://www.paleocajunlady.com/aip-paleo-yellow-squash-cheese-sauce-recipe/

I also wanted to let y’all know about a giveaway I’ll be hosting on my Facebook Page, Paleo Cajun Lady, starting Friday, August 28, and ending at midnight, Sunday, August 30. I will be giving away a copy of Down South Paleo by Jennifer Robins. I’ll be doing a blog review and giveaway at a later date, too. Both giveaways will be open to all US residents, 18 years or older. Be sure to check my page for giveaway details.

Down South Paleo Cookbook by Jennifer Robins cheese sauce AIP Paleo Yellow Squash “Cheese” Sauce Recipe IMG 4877 1024x1024 — Down South Paleo Cookbook by Jennifer Robins

As always, I wish you good health…….and, good food!

*This post contains affiliate links. If you make a purchase using one of these links, I may receive compensation. Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady.- Tara Perillo

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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Every day, I hear from at least one person that their kitchen is overflowing with zucchini. It seems everyone’s crops are producing lots and lots of zucchini. I recently found myself with the same problem. After making zoodles, zucchini fries, and a big ole block of zucchini cheese, I still had a few left over. That’s when this Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe was created.

Prosciutto Wrapped "Cheese" Stuffed Zucchini Boats Recipe by Paleo Cajun Lady zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe IMG 4261 1024x626 — Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe

Frankly, before I went all paleo and everything, I used to put cheese on just about everything. I mean, I am part French after all. That’s why I was so happy when I saw Hayley of I Eat Real Food‘s recipe for Zucchini Cheese in Paleo Magazine. With a few tweaks, I was able to make it into a fantastic cheese substitute. It’s great melted over burgers, too!

These Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats are bubbly and “cheesy”. They bring together the flavors of ham and cheese, in a healthier version. And, they’re completely AIP approved! Enjoy!

Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Yield: 4 servings

Serving Size: 1 zucchini boat

Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe zucchini boats Prosciutto Wrapped “Cheese” Stuffed Zucchini Boats Recipe IMG 4262

Ingredients

2 large zucchini, cut in half lengthwise
basil, oregano, thyme and salt, to taste
2 tablespoons olive oil, divided
1 tablespoon lemon juice
1 clove garlic
2 tablespoons nutritional yeast
1 tablespoon grass fed gelatin
4 slices Prosciutto di Parma

Instructions

Preheat oven to 375° F.
Place zucchini halves on baking sheet lined with parchment paper, skin side down.
Sprinkle with basil, oregano, thyme, and salt.
Drizzle 1 tablespoon olive oil over each zucchini half.
Place baking sheet on middle rack of oven until cooke through, about 30 minutes.
Remove from oven and allow to cool.
Once cool enough to touch, carefully scoop out flesh from each zucchini half, leaving a small border on skin.
Place zucchini flesh into food processor or blender.
Add lemon juice, garlic, nutritional yeast and remaining tablespoon of olive oil.
Add additional salt, if needed.
Process on high until creamy.
Add gelatin and process on low for 30 seconds.
Pour or spoon “cheese” mixture into hollowed out zucchini skins.
Lay a slice of prosciutto over each zucchini half, tucking underneath.
Place zucchini boats back onto baking sheet.
Put in oven and cook until prosciutto is crispy, about 10 to 15 minutes.
Remove from oven.
Serve while hot and bubbly.

http://www.paleocajunlady.com/prosciutto-wrapped-cheese-stuffed-zucchini-boats-recipe/

Earlier in this post, I mentioned Paleo Magazine. If you’ve never picked up a copy, let me tell you, you’re missing out. Paleo Magazine is an amazing source of everything paleo. There are articles on everything from fitness, products, and even autoimmune disease. Eileen Laird of Phoenix Helix writes an article in each issue, dealing with autoimmune disease. It also features the hottest names and brands in paleo and AIP. Oh, and of course, there are lots of recipes. Even yours truly has contributed a few recipes to Paleo Magazine. Interested? Subscribe Here!

As always, I wish you good health……….and, good food!

*This post contains affiliate links. If you make a purchase from one of these links, I may receive compensation. Thank you for helping to support my blogging efforts here at Paleo Cajun Lady.- Tara Perillo