Vegan Queso Fresco
This amazing Vegan Queso Fresco is just as tasty as normal queso fresco but made with 4 plant-based ingredients! Just cashews, salt, water, and vinegar create this soft, crumbly cheese, perfect for Mexican-inspired dishes.
Servings: 16
Calories: 45kcal
Equipment
Ingredients
- 1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
- 2 tablespoons distilled white vinegar (add an extra 1 teaspoon for a tangier version)
- 1 tablespoon water , see note
- ½ teaspoon sea salt
Instructions
- In a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt.
- Blend until you get a smooth creamy texture. Some chunkiness is okay.
- Put the mixture in the center of a cheese cloth, tea towel or any type of cloth napkin. Wrap the cloth over it into a ball and put a rubber band or tie it with string to keep it shut.
- Put the ball in a mesh strainer and then put that over a bowl. Place it in the fridge for at least 4-6 hours. This will help draw out the small amount of moisture that is in the cheese, firming it up a bit. For a super quick version, you can also wrap it up and pat out a little of the moisture and then use as it. Or skip this entirely and use as is for a softer texture.
- Once the moisture has been drawn out it will be thicker so you can place it on a plate and form it into a round shape if you prefer for esthetics. Or simply just use!
- Serve with anything and everything!
Notes
- My #1 Secret Tip for making vegan queso fresco is to always choose the right cloth. I once grabbed a thin towel in a hurry and ended up with half the mixture seeping right through into the bowl. Ever since then, I stick with a good cheese cloth or a tightly woven tea towel, and it works perfectly every time.
- Soak the cashews well: I always make sure my cashews are softened enough, either by soaking overnight or boiling for about 25 minutes.
- Taste before chilling: I like to taste the mixture right after blending. If I want more tang, I’ll stir in a little extra vinegar before wrapping it in the cloth.
- Control the texture: The longer I let it drain, the firmer the cheese becomes. For a softer spread, I use it sooner, and for a crumbly version, I let it chill for a full six hours.
Nutrition
Calories: 45kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 66mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg