Easy Queso Fresco
This easy vegan queso fresco recipe stays true to the soft, creamy, and crumbly texture of this classic Mexican cheese. Try using this in place of goat cheese or feta because it’s absolutely delicious!
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Total Time: 6 hrs 15 mins
Calories: 76
Servings: 15
Total Time: 6 hrs 15 mins
Calories: 76
Servings: 15
Ingredients
Method
Ingredients
(Servings: 15)
- Equipment:
- Blender or food processor
- Spatula
- Small saucepan
- Cheesecloth or parchment paper
- Cheese mold or heat-safe bowl
- For the queso fresco:
- 4.3333333333333 4.3333333333333 g blanched almonds, soaked
- 4.6666666666667 4.6666666666667 g raw cashews, soaked
- 0.13333333333333 0.13333333333333 Tbsp white vinegar
- 0.2 0.2 Tbsp refined coconut oil
- 0.033333333333333 0.033333333333333 Tbsp nutritional yeast
- 0.016666666666667 0.016666666666667 tsp onion powder
- 0.066666666666667 0.066666666666667 tsp salt
- 0.13333333333333 0.13333333333333 tsp agar powder
- 9.3333333333333 9.3333333333333 ml water
Method
-
To begin, soak the almonds and cashews in room temperature water for about 12 hours, or overnight. After they’ve soaked, drain the nuts and place them in a high-speed blender or food processor with the vinegar, coconut oil, nutritional yeast, onion powder, salt, and water.
-
Blend for approximately 2-10* minutes, or until the mixture is smooth (stop to scrape down the sides a few times). Lastly, add in the agar powder and blend until combined.
-
Set the blender aside while you heat a small saucepan over medium heat for a 1-2 minutes. Then, transfer the cheese mixture into the saucepan and bring it to a low boil while stirring constantly.
-
Once the mixture is lightly boiling, turn the heat down to simmer and continue stirring constantly for about 3-5 minutes, or until it thickens. Note: the cheese should start to set soon after you remove it from heat. If it does not, simply add it back to your saucepan and simmer for a few minutes longer.
-
Working fairly quickly, transfer the cheese mixture to a parchment paper or cheesecloth-lined bowl or mould**. Cover and let the cheese chill in your fridge for at least 6 hours, but preferably overnight.
Notes
- * The blend time will vary depending on the quality of blender or food processor you’re using.
- ** We use a bowl with a flat bottom for our cheese mould, but any ramekin or heat-safe bowl you have will work.
- The agar powder needs to get to 85-90 degrees C/185-194 degrees F in order to activate and set properly, which is why the cheese mixture has to be simmered.
Looking for an easy dinner that’s packed with protein and loaded with flavour?
Make these Mexican sweet potato & black bean quesadillas!
