paleo cheese nut free

IT’S PALEO CHEESE WEEK! Paleo Cheese (nut free) Recipe| Slice It, Grate It, Melt It!

IT’S PALEO CHEESE WEEK here at Merrymaker HQ! Yes, an entire week dedicated to delicious paleo cheese (the nut free kind!). We know there are HEAPS of paleo cheese recipes out there made from cashews, nuts, seeds and what not but we wanted something else… after all, we really have enough nuts in our life.

We went in search of a nut free paleo cheese… and yet again our mate Aussie Paleo Chef came to us with the GOODS (last time he gifted us with his paleo choc salted caramel slice!). He literally did. He came over and made us cheese burgers with this life changing paleo cheese. We were sold as soon as we witnessed the paleo cheese melting and dripping off the burgers. How could this be?! We had to have the recipe and give it a little merrymake-over! So we did… and here it is!

We are telling you that this paleo cheese WILL change your life. Our recommendations? Grate it for cheese on toast, slice it for your burgers, yes! Cheese burgers! Serve with paleo crackers and melt it on top of paleo spaghetti bolognese! Yahoo! PALEO CHEESE! WE LOVE YOU! 

Always merrymaking,

Emma + Carla

p.s hey! Don’t forget to share your merrymaker moments with #themerrymakersisters and just for this week: #MMcheeseweek – we LOVE to share our faves with the world!

p.p.s the original recipe uses tapioca flour, we swapped this for coconut flour to avoid starch. BUT using tapioca gives the cheese a more glossy, melted look! So take your pick!

paleo cheese nut free2

Get merry app

paleo cheese (nut free)
Serves 6
Prep Time
10 min
Total Time
2 hr 10 min
Prep Time
10 min
Total Time
2 hr 10 min
stuff you need
  1. 1 1/2 cup coconut milk
  2. 3 tbs. coconut flour (or tapioca flour for a smoother cheese)
  3. 2 tbs. gelatin powder (we use great lakes)
  4. 2 tsp. apple cider vinegar
  5. 2 tsp. paprika
  6. 1 tsp. onion powder
  7. 1 tsp. turmeric
  8. Pinch of salt
now what
  1. In a small bowl, add all of the dry ingredients and whisk to combine.
  2. Meanwhile, in a saucepan on med-high heat, bring the coconut milk to the boil.
  3. Add the vinegar to the coconut milk and whisk for 1 minute.
  4. Turn down the heat to medium-low.
  5. Add the dry ingredients to the saucepan and continue to whisk until smooth for a further minute.
  6. Take the saucepan off the heat and continue to whisk for another 1 minute.
  7. Pour the cheese in to silicon molds and place in to the fridge for at least 2 hours to set before turning out.
  8. Store the paleo cheese in an airtight container in the fridge for up to 5 days.
merrymaker tip
  1. Add fresh chives to your cheese for extra DELISHNESS!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation



Comments 59

  1. This is awesome! I’ve cut out dairy – well, types of it – all cheese at the moment, because it definitely aggravates my acne. I’ve been meaning to try making cheese like this for a while, and I actually have all these ingredients so no excuses! Looking forward to the week 😉

  2. Post
  3. Pingback: Paleo Cheese On Toast Recipe | The Merrymaker Sisters

  4. I need this in my life. My dad can’t eat cheese and I have been looking for a good substitute (Daiya cheese failed miserably, plus it’s full of terrible ingredients). I also love that there’s no nutritional yeast, and that it SHREDS!! 😉 Will be making soon!

  5. Post
  6. Pingback: Paleo Spaghetti Bolognese with Paleo Cheese

  7. Do you think this will be okay without the acv? I’m allergic to yeast so no vinegar for me.

  8. Can you take out the acv? Maybe replace it with lemon juice…? I don’t know, that may alter the flavor. Maybe just take it out all together? I’m allergic to yeast so no vinegar for me but I reaaalllllyyyy want to try this! I need some paleo cheese in my life!

  9. Post

    Hi May! We haven’t tried it without the ACV but we definitely recommend to give it a go. We’re 90% sure the ACV is for taste. Let us know how you go! 🙂

  10. Post
  11. Post
  12. I made the cheese and it was incredibly tasty!! I can’t believe I made cheese. This recipe is so easy to follow, thank you.

  13. Post
  14. Hi there; re the Great Lakes gelatin: did you use the red tin or the green tin (hydro-whatever-it-is)?

  15. Post
  16. I see this serves “6” – how big is the cheese molds you used? I don’t have any silicon molds – just wondering how long this will last in my house, can it be frozen that type of thing? If I make more than I can easily eat in one week, can I freeze it? And does anyone have suggestions for other ways to shape it, if one doesn’t have silicon molds?

  17. Post

    Hi Cindy! One of our followers used a loaf tin mold and poured it all in! It should last around 5 days in the fridge 🙂 We wouldn’t recommend freezing it! Perhaps you can make a half batch?! 🙂

  18. Thanks so much! I’m about to start it right now! So excited, I can’t wait! And I’m sorry. I did not mean to send it twice, it had said there was an error so I just tried it again but apparently it did go through. Anyways, I will report back as soon as it’s done. I can’t wait to make me some paleo vegan pizza!

  19. Post
  20. Post

    Hi Erin, coconut milk is the best option, because of the fat it sets really well! We haven’t tried almond milk but if you do, let us know! 🙂

  21. Okay so the pizza was AMAZING!!!! I used my favorite vegan/paleo bread stick recipe and just crumpled some of this cheese on top (I didn’t have any tomato sauce on hand so it was cheese no sauce which was always my favorite before going paleo) and some Italian seasonings and it turned out perfect! I used 1 1/2 tsp lemon juice in place of the acv and it worked out fine. Thanks so much for this recipe!!!

  22. Post
  23. Did you use canned or boxed coconut milk? If canned light or full fat? Thanks!! Can’t wait to try this 🙂

  24. Post
  25. i’ve tried to make this cheese 2 times and it never turns solid. I’ve used canned full fat milk and nothing? has anyone else had this problem?

  26. Post
  27. Post
  28. Post
  29. Hi ladies, is it meant to go hard hard?? I used coconut milk and red gelatin… mine is like jelly??

  30. Post
  31. Hi lovely ladies! I love reading your posts! Your writing style is wonderful and easy to understand as we’ll as fun to read! Thanks!

    I would like to make these as chrissy presses but I am a little tight with money, any chance the cheaper brand of gelatine powder would work from the supermarket? I could just try it but thought I’d ask first!

  32. Post
  33. Hello lovely ladies, do you use the whole can of coconut milk or just scoop out the white/fat parts

  34. Post
  35. Make it and eat it as much as you like but it’s not cheese,. It’s an engineered replacement like soy bacon. Stop calling it cheese. Show some respect for the history and craftsmanship of cheese even if it’s not in your diet.

  36. Post
  37. Post
  38. Just to clarify, how much coconut milk does this recipe use? My mind sees 1 and 1/2 cup, but then I wonder if I’m reading incorrectly. Thanks in advance!

  39. Post
  40. Post
  41. Post
  42. Hi girls,
    This was so easy to make and pretty yum too!! Mine didn’t end up solid enough to grate though. Any suggestions? Just chopped it small and added to my 50 sec frittata with mushroom, spinach, smoked salmon, avocado and capers. My belly was so happy!!

  43. Would the green tin Great Lakes work? That’s what I have! I don’t have the other one. Also to the rude gentlemen always people who troll ?

  44. Post
  45. Isn’t gelatin made from animals….This would not be vegan cheese I assume

  46. Post
  47. No need to be nasty. Some of us absolutely LOVE cheese and are unfortunately not able to eat it anymore through necessity not preference. Show some respect for people who don’t have a choice.

  48. Hi girls! Is there something I could use to replace the gelatin? I’m a vegetarian. Thanks!

  49. Post

Leave a Reply

Your email address will not be published.