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–+ servings
Wedge of Vegan Queso Fresco

Easy Vegan Queso Fresco (8 Ingredients)

Mitch Chapman
This easy vegan queso fresco recipe is the soft, creamy, and crumbly Mexican cheese you need in your life! Try using it instead of traditional queso fresco, goat cheese, or feta to see just how good plant-based cheese can be.
4.99 from 50 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Rest time 6 hours
Total Time 6 hours 10 minutes
Course Appetizer, How-to, Snack
Cuisine Gluten-Free, Mexican, Vegan
Servings 15 servings
Calories 76 kcal

Equipment

  • Blender or food processor
  • Spatula
  • Small saucepan
  • Cheesecloth or parchment paper
  • Cheese mold or heat-safe bowl

Ingredients
 

US Customary - Metric
  • ½ cup blanched almonds (soaked overnight)
  • ½ cup raw cashews (soaked overnight)
  • 2 tablespoons white vinegar
  • 3 tablespoons refined coconut oil
  • ½ tablespoon nutritional yeast
  • ¼ teaspoon onion powder
  • 1 teaspoon salt
  • 2 teaspoons agar powder
  • ⅓ cup + 2 tablespoons water

Instructions
 

  • Soak the almonds and cashews in room temperature water for about 12 hours or overnight. Drain the nuts and place them in a high-speed blender or food processor with vinegar, coconut oil, nutritional yeast, onion powder, salt, and water.
  • Blend for approximately 2-10* minutes 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 1-2 minutes. Transfer the cheese mixture to the saucepan and bring it to a gentle boil while stirring constantly.
  • Once the mixture is boiling, turn the heat down to simmer and continue stirring constantly for about 3-5 minutes until it thickens.
  • Note: The cheese should start to set soon after you remove it from heat. If it does not, add it back to the saucepan and simmer for a few minutes longer.
  • Working fairly quickly, transfer the cheese mixture to a parchment paper or cheesecloth-lined bowl or mold. Cover and let the cheese set in the fridge for at least 6 hours, preferably overnight. Happy eating!

Notes

Soak the nuts: Ensure the nuts are well-soaked for a creamy, lump-free cheese texture. Aim to leave them overnight, but up to 6-8 hours is best. They should split easily.
High-speed blender: Use a high-speed blender to achieve the smoothest texture possible, as it can break down nuts more effectively than a regular blender.
Line the bowl: Line your mold with parchment paper or cheesecloth to prevent the vegan queso fresco from getting stuck. If you forget, run a knife around the edge.
Chill thoroughly: I recommend leaving the cheese in the fridge for at least 12-24 hours so it has time to fully set.
Take your time blending and ensure no pieces or nuts are left. Don't forget to stop and scrape down the sides a few times for the smoothest texture.
Keep stirring constantly to prevent the mixture from sticking to the bottom of the pan and burning. Stirring also helps cook the agar evenly, which is essential for the setting process.
Work quickly when transferring the mixture to the mold, as agar sets quite rapidly when cooled.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 76kcal | Carbohydrates: 2.5g | Protein: 1.9g | Fat: 7.1g | Saturated Fat: 2.9g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 155.7mg | Potassium: 67.5mg | Fiber: 0.8g | Sugar: 0.4g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 14.6mg | Iron: 0.5mg
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