This is a tasty alternative to a favorite snack for those with a dairy allergy.
INGREDIENTS FOR THE ZUCCHINI CHEESE:
4 medium zucchini peeled
2 cups water
1/2 cup apple cider vinegar
1 cup hemp hearts
1 cup pumpkin seeds soaked 2-8 hours
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon turmeric
1/2 cup nutritional yeast
2 cups water
4 tablespoons agar powder
FOR THE TOMATO NACHO CHEESE:
1 cup sunflower seeds
1 cup Brazil nuts
1 cup almonds
1 tomato
1 cup red peppers diced
1/4 cup ground flax seed
1 pinch cumin
2 teaspoons salt
TO MAKE THE ZUCCHINI CHEESE
Oil a 4 cup container with coconut oil. Rinse seeds and place in the blender with the water and vegetables. Blend until smooth. Add the rest of ingredients and blend until smooth. Combine the agar powder and water in a small pot and bring to a boil. Stir constantly to prevent sticking. Lower the heat to minimum and stir for 2 minutes. It will turn into a thick paste. Remove from heat. Add the agar paste to the blender. Blend until well incorporated. Pour the cheese into the oiled container and refrigerate for two hours. Turn out the block of “cheese” and slice to serve.
TO MAKE THE NACHO CHEESE: Soak sunflower seeds, Brazil nuts, and almonds for four hours. Add all ingredients to a blender and process until as smooth as desired. Eat with the spoon or on the cracker. You may spread out on two dehydrator sheets and dehydrate for about 10 hours. After approximately six hours, cut crackers to size you want.
