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Wedge of Vegan Queso Fresco

Vegan Queso Fresco

$2.80 recipe | $0.19 serving
Finally, a perfectly creamy, tangy, and crumbly vegan queso fresco! Imagine a dairy-free cheese recipe that not only tastes amazing, but is super easy to make. We're pushing all the vegan cheese-making boundaries today.
5 from 8 votes
Prep Time 10 mins
Cook Time 5 mins
Rest time 6 hrs
Total Time 6 hrs 15 mins
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
 

  • ½ cup blanched almonds, soaked ($1.25)
  • ½ cup raw cashews, soaked ($0.86)
  • 2 tbsp white vinegar ($0.02)
  • 3 tbsp refined coconut oil ($0.42)
  • ½ tbsp nutritional yeast ($0.12)
  • ¼ tsp onion powder ($0.01)
  • 1 tsp salt ($0.01)
  • 2 tsp agar powder ($0.10)
  • cup + 2 tbsp water ($0.01)

Instructions
 

  • 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.
  • Serve this vegan queso fresco on top of sopes, black bean soup, tacos, and more!

Video

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.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Nutrition Facts
Vegan Queso Fresco
Serving Size
 
1 serving
Amount per Serving
Calories
76
% Daily Value*
Fat
 
7.1
g
11
%
Saturated Fat
 
2.9
g
18
%
Trans Fat
 
0.1
g
Cholesterol
 
0
mg
0
%
Sodium
 
155.7
mg
7
%
Potassium
 
67.5
mg
2
%
Carbohydrates
 
2.5
g
1
%
Fiber
 
0.8
g
3
%
Sugar
 
0.4
g
0
%
Protein
 
1.9
g
4
%
Vitamin A
 
0.1
IU
0
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
14.6
mg
1
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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