AIP Cheese (Paleo, Gluten-Free, Whole30, Keto)

This AIP cheese recipe tastes pretty close to actual cheese- I’d say sort of like mozzarella. You can slice it or grate it to make shredded cheese and it’s great for snacking. Plus, you can melt it. It turns into more of a cheese sauce than a stretchy cheese when melted but it’s still pretty darn good.

I’ve seen some other AIP cheeses out there and it’s taken me a while to dive into creating my own recipe. I think I was a little intimidated by it but it turns out it’s actually really easy to make.

My other reason for being a bit apprehensive was that I didn’t really think it would taste all that good. I mean how the heck do you make anything that tastes like cheese with all the limitations of AIP? However, it turns out that it is possible to make a fairly cheesy tasting recipe without actual cheese.

When I asked my husband to try one of my cheese test recipes, he said he wouldn’t have even known it wasn’t cheese unless I told him. It’s really pleased by that.

A cool thing about this recipe is it gave me inspiration for another really exciting recipe, cheese crisps! They are so delicious and they taste pretty much like Cheez-Its or cheese nips.

**Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

Ingredients for AIP Cheese

• Full Fat Coconut Milk– Be sure to choose one without guar gum. Make sure it is full fat so that you get a nice creamy cheese.
• Gelatin Powder– Plenty of gelatin powder is essential for a good AIP cheese as it gives it structure. I know gelatin intimidates people sometimes but for this recipe, it’s very simple. You basically just mix everything together in a saucepan and whisk it really until it’s smooth, and boil it for a few minutes. That’s about it.
• Nutritional Yeast– Nutritional yeast gives a nice cheesy flavor. It doesn’t take much but it really makes a difference.
  Coconut Flour– I added just a bit of coconut flour to this recipe because I wanted to add a little more firmness to it.
• Sea Salt– Any sea salt is fine.

How to Make an AIP Cheese

It turns out it really only takes a few ingredients to make a good AIP cheese. Gelatin is definitely key and you need to use quite a bit of it to get a fairly firm texture. Nutritional yeast is also pretty important as it contributes a cheesy flavor.

1. Add all the ingredients to a small saucepan and whisk the mixture until smooth. Heat over medium heat for 5-6 minutes or allowing it to bubble for a few minutes. Stir frequently to avoid burning.
2. Pour the mixture into a small glass dish and refrigerate for at least 30 minutes or until firm.

Storage

Store the cheese in an airtight container in the fridge for up to 5 days.

Notes

When you whisk all the ingredients together in the saucepan, it should mix together pretty smoothly. If it is not as smooth as you would like, you can put it in a blender or a food processor to get it really smooth. That being said, I haven’t found it necessary to do this.

If you enjoyed this post, you may also like: 

Cheese Crisps

87+ AIP Snacks: Recipes and Packaged Items

AIP Philly Cheesesteak Skillet

73+ AIP Comfort Food Substitutes

57+ AIP Pantry Items and What to do With Them

Conclusion:

I hope you like this recipe.  Please leave a comment below and let me know what you thought!

Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!

This recipe is shared on the Paleo/AIP Recipe Roundtable.

If you liked this post, please share it!

AIP Cheese (Paleo, Whole30, Keto)

Arika | FoodCourage

This AIP cheese is perfect for snacking plus you can shred it and melt it!

4.37 from 22 votes

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 5 minutes mins

Cooling/Setting Time 30 minutes mins

Total Time 38 minutes mins

Course Snack

Cuisine American

Servings 8 servings

Calories 75 kcal

Ingredients

  

1x2x3x

• 1 cup full fat coconut milk
• 3 tbsp gelatin powder
• 1 tbsp nutritional yeast
• 2 tbsp coconut flour
• 1 tsp sea salt

Get Recipe Ingredients

Instructions

 

• Add all the ingredients to a small saucepan and whisk the mixture until smooth. Heat over medium heat stirring frequently and allowing it to start bubbling. Allow to bubble for about 3 minutes and remove from the heat.
• Pour the mixture into a small glass dish and refrigerate for at least 30 minutes or until firm.

Notes

Store the cheese in an airtight container in the fridge for up to 5 days.

When you whisk all the ingredients together in the saucepan, it should mix together pretty smoothly. If it is not as smooth as you would like, you can put it in a blender or a food processor to get it really smooth. That being said, I haven't found it necessary to do this.

Nutrition

Nutrition Facts

AIP Cheese (Paleo, Whole30, Keto)

Serving Size

 

1 oz

Amount per Serving

Calories

75

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

6

g

38

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

303

mg

13

%

Potassium

 

81

mg

2

%

Carbohydrates

 

2

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

4

g

8

%

Vitamin C

 

1

mg

1

%

Calcium

 

7

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword cheese sauce, mozzerella

Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!