1 cup steamed, mashed cauliflower florets (about 3/4 pound cauliflower), hot (see Note, here)
2/3 cup full-fat coconut milk
1/2 cup nutritional yeast
2 tablespoons coconut vinegar
2 tablespoons Italian herb blend
1 tablespoon unsalted butter (softened), ghee, or lard
2 teaspoons fine Himalayan salt
1 teaspoon garlic powder
2 tablespoons unflavored grass-fed beef gelatin
Line an 81/2 by 41/2-inch loaf pan with parchment paper.
Place all of the ingredients except the gelatin in a blender and blend on high until a thick, smooth paste forms. Stop and scrape down the sides with a spatula as necessary. When it’s completely smooth, add the gelatin and blend on low until just combined.
Transfer the mix to the prepared loaf pan and place in the fridge to set for at least 4 hours.
Remove the cheese from the pan and cut it in half for storage. Store in airtight containers in the refrigerator for up to 10 days.
PER SLICE: Calories 50 • Fat 2.2g • Total Carbohydrate 2.2g • Dietary Fiber 2g • Protein 3g