19 Comments

  1. I can't wait to try this but don't have a Vitamix blender… can I do this in a food processor? If so, with what blade? And, do I have to cook it afterwards or does it just heat up because the vitamix gets so hot the longer you let it go for? Thanks Stacey!

  2. I don't have a Whole Foods near me. But I do have a farmers market. And grass-fed bones are crazy expensive. I guess I'm assuming you're using grass-fed bones? I have a reaction to bone broth and I know you've mentioned that you do yoo. Why do you think you don't have a reaction to bone marrow?

  3. Oh wow this is amazing 😄 I'm a new subscriber 😊 I did AIP paleo in the past but had to quit when it got too expensive. I tried another health therapy this year and felt terrible and was non-functional 😩 I'm going to start AIP paleo again on Monday. Gonna shop and meal prep on Sunday. I'm so glad I found your channel. I'm very impressed by this recipe ❤❤❤

  4. I would've never thought to use bone marrow for "cheese" but it does have that buttery texture. I will try this next time I get some marrow bones! Thanks for the inspiration!

  5. I love your recipes. You are so creative! I really want to try this, but I'm mildly allergic to plantains. Is there anything I can substitute? Keep being awesome! You make aip fun. 😄

  6. Thank you so much, Stacey. I love bone marrow. In Yiddish we call it moch bane, where the "ch" is said in the back of your throat like you're trying to cough something up. LOL Anyway, I can't wait to try this. I think having several cheese recipes is awesome for making a fruit and cheese plate. 👍🏾

  7. If you want and even "cheezier" taste to it, add nutritional yeast. You can find it in the supplemental section at the health food store and it is flaky to start with. I am not on an AIP diet, but found your channel and this recipe interesting. I like the idea of using plantains.

  8. Hi Stacey! Can you culture this cheese? I'm super interested in finding a whole-food AIP cheese that I can culture (we are eager to pair it with your sunshine sauce! ;D ) I would assume that to get the right balance of something that can be cultured, it just needs the right ratio of carbs/protein/fat, and that's why things like nuts are commonly cultured as non-dairy analogues? But I've never been able to find anyone online that experiments with combining together whole ingredients to achieve this (compared to using gelatin to make it "feel like" cheese) – I applaud your creativity!

Leave a Reply

Your email address will not be published.


*