Steam zucchini and red pepper with 1/2 cup water for about 5 minutes, or until very soft.
Drain steamed veggies then add to your blender along with ghee, lemon juice, sea salt, nutritional yeast and coconut aminos. Blend on high until completely smooth. Add gelatin and blend again to combine.
At the very end, gently pulse in the diced jalapeños, You want there to be little bits visible.
Pour your cheese mixture into a small square or rectangular container and chill for at least 6 hours or until completely set up (will be like velveta cheese or very stiff jello)
Gently loosen from your container and invert. Slice your cheese as desired..
Use coconut oil if you are strictly dairy free and Agar in place of gelatin for vegan cheese.