As a type 1 diabetic, I follow a Low-Fat, Plant-Based, Wholefood Diet which helped me improve my disease enormously and helps manage it in a daily bases. Being on a low-fat diet means that I eat less than 30 g of fat per day which equals 70 g (2 oz) of nuts per day or a few slices of avocado, and oils are totally eliminated from my diet.
Cheese is obviously known for having a high fat content, even vegan cheeses, because they are usually made of soy beans or nuts, which are not ideal for me.
I used all my creativity to come up with a vegan cheese recipe without using oil or any kind of nuts, and the solution is one of my favorite veggies: ZUCCHINI!!
- medium zucchini
- 1 tbsp lemon juice
- 1 tsp agar-agar
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- fresh parsley, chopped (optional)
Slice the zucchini and steam it. Once it’s soft, put it in a food processor with all the ingredients except the parsley. Blend it all together and once it’s smooth, stir in the chopped parsley. Pour it in silicone muffin forms, and wait until it cools down, then put it in the fridge. Once it congeals, it will be nicely sliceable. I wouldn’t say it has the same taste as regular cheese, but I like it very much, and my family does, too, even though they are not vegan.
Check out Miri’s other vegan recipes