This post helps make an outside recipe "REID-able". It includes ALL the ingredients I use to complete the recipe. Please visit the link below for specific amounts and directions, keeping these changes in mind.
We always have a batch of this "cheese" in the freezer (see Brevi's tip below). I only use the ingredients below to keep it versatile for multiple recipes.
You can freeze this cheese into ice cube trays and silicon muffin trays for individualized portions. A couple of cheese pucks (from the muffin tray) helps with meals like mac 'n cheese or nachos and the smaller cubes are good for tacos or a veggie dip.
white-fleshed sweet potato
carrots
Vegetable broth
ghee or avacado oil (or a combination to said amount)
sea salt
garlic cloves
Cassava flour
white-fleshed sweet potato
carrots
I often substitute the white-fleshed sweet potato with turnips, cauliflower or a combination up to listed amount. (Sometimes a small parsnip but only in combination because they have a strong nutty flavor.)
Sometimes I add cubed butternut squash in addition - about 1/2 cup. (No need to increase the amount of liquid.)
Vegetable broth
ghee or avacado oil (or a combination to said amount)
sea salt
garlic cloves
I substitute vegetable broth for the chicken broth listed.
Ghee gives it a great buttery flavor if tolerated (we like the original from 4th & Heart). It still tastes great with just avacado oil. I usually use a combination.
Potatoes soak up a lot of sea salt, so if you're substituting the white-fleshed sweet potato with cauliflower or turnips, use about half of the amount of salt listed.
I often substitute the garlic cloves with 1/2 tsp garlic granules (note granules, not powder).
Cassava flour
I always substitute arrowroot powder with cassava flour of equal amount. We like the Otto's brand.
white-fleshed sweet potato
carrots
I often substitute the white-fleshed sweet potato with turnips, cauliflower or a combination up to listed amount. (Sometimes a small parsnip but only in combination because they have a strong nutty flavor.)
Sometimes I add cubed butternut squash in addition - about 1/2 cup. (No need to increase the amount of liquid.)
Vegetable broth
ghee or avacado oil (or a combination to said amount)
sea salt
garlic cloves
I substitute vegetable broth for the chicken broth listed.
Ghee gives it a great buttery flavor if tolerated (we like the original from 4th & Heart). It still tastes great with just avacado oil. I usually use a combination.
Potatoes soak up a lot of sea salt, so if you're substituting the white-fleshed sweet potato with cauliflower or turnips, use about half of the amount of salt listed.
I often substitute the garlic cloves with 1/2 tsp garlic granules (note granules, not powder).
Cassava flour
I always substitute arrowroot powder with cassava flour of equal amount. We like the Otto's brand.
All content found on the REID Together website has been made available for informational and educational purposes only. The content is not intended to cure any specific health issue, or to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Under no circumstances shall REID together be responsible for damages arising from use of the information provided (including negligence or otherwise).
REID together is independent of Dr. Katie Reid, Unblind My Mind, Inc. or any affiliates. The REID diet is solely used as any other diet name would be discussed. REID together is also independent of all websites and products recommended.
© 2025 REID together, LLC | Brevi, Fenn, and Molly are trademarked and - while they love to help all - live happily at REID together.
