Ok so it’s really not cheese. But this is an easy way to get tons of protein and nutrition, and it’s nut-free unlike most veggie cheeses! Eat it plain for a quick burst of protein, or put it inside your wrap or sandwich. You could even drop a piece into the blender when you’re making a smoothie. All those veggies and the chlorella, mixed with the healthy fat from the coconut milk, plus the protein – – this is a power packed snack.
Heat the soup and coconut milk together until they come to a nice simmer.
- Pour mixture into your blender and blend on low, adding in the gelatin slowly.
- Add the salt and chlorella last, and blend for another 15 seconds.
- Pour into molds, a bread pan, or casserole pan, and let chill in the refrigerator for an hour.