AIP Coconut Mozzarella Cheese Alternative with Gelatin
This dairy-free mozzarella alternative uses coconut milk and gelatin to create a firm, sliceable cheese that melts beautifully. Perfect for those following the Autoimmune Protocol (AIP) diet or anyone avoiding dairy. The combination of coconut cream and nutritional yeast provides rich flavor while tapioca starch helps achieve the characteristic stretchy texture. Great for pizzas, caprese salads, or anywhere you'd use traditional mozzarella.
Ingredients
Instructions
- 1
Combine coconut milk, coconut cream, nutritional yeast, olive oil, apple cider vinegar, tapioca starch, and salt in a medium saucepan and whisk well
- 2
Heat mixture over medium-low heat while whisking for 2-3 minutes until thick
- 3
Remove from heat and sprinkle in gelatin, whisking well to combine
- 4
Grease a small round container thoroughly with olive oil
- 5
Pour cheese mixture into prepared container and cover
- 6
Refrigerate for 3-4 hours or overnight until firm
- 7
Carefully remove cheese from container and slice or grate as needed
Tips
Grease your container very thoroughly to ensure easy removal of the finished cheese
Adjust nutritional yeast to taste - start with 1 tablespoon and add more for stronger flavor
Make sure to whisk constantly while heating to prevent lumps from forming
Good to Know
Refrigerate for up to 1 week in an airtight container
Can be made 2-3 days in advance, keeps texture well
Use at room temperature for best slicing, or grate directly from fridge
Common Mistakes
Don't skip greasing the container thoroughly or cheese will stick
Avoid high heat when cooking to prevent mixture from curdling
Whisk gelatin in completely off heat to prevent clumping
Substitutions
FAQ
Can I use agar instead of gelatin?
Yes, substitute with 1 tablespoon agar powder. The texture will be slightly firmer but still sliceable.
How long does this cheese keep?
Store covered in the refrigerator for up to 1 week. The texture stays best for the first 3-4 days.
Can I freeze this mozzarella?
Freezing isn't recommended as it changes the texture significantly, making it grainy when thawed.