Vegan Queso Fresco (crumble-style cheese)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
6 servings
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Calories
115 kcal
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Cuisine
Mexican
Vegan Queso Fresco (crumble-style cheese)
Description
Vegan Queso Fresco uses raw slivered almonds soaked overnight or quick-soaked to soften, then blended with lemon juice for tang, salt for seasoning, nutritional yeast for a subtle cheesy note, and water to aid processing. The mix is processed until fluffy but retaining slight almond texture for authenticity.
Agar agar powder is incorporated before cooking the mixture over medium heat until boiling, which activates the setting agent to firm up the cheese. After transferring to ramekins and chilling about 30 minutes, the cheese solidifies into a firm yet crumbly consistency similar to traditional queso fresco.
This cheese can be used in dishes needing a mild fresh cheese, crumbled over salads or Mexican dishes. It is plant-based, relying on nuts and agar as the base. The recipe notes storing it refrigerated up to four days or freezing wrapped airtight. When frozen, thaw in the fridge before use.
Ingredients
- 1 cup almond raw slivered skin-free, soaked overnight or quick-soaked in hot water for 1 hour
- 1 tablespoon lemon juice
- ¾ teaspoon salt fine sea salt
- 2 teaspoons nutritional yeast
- ½ cup water
- 1 teaspoon agar agar powder
Instructions
- Drain the soaked almonds. Place in a food processor with the lemon juice, salt, nutritional yeast, and water. Process until light and fluffy, stopping to scrape down the sides as needed. It's okay to maintain a small amount of almond texture. Add the agar powder to the processor and pulse several times to incorporate.
- Transfer the mixture to a small sauce pan. Cook over medium heat for 3 to 5 minutes, whisking or stirring constantly. When you see some bubbling and know the mixture has reached boiling temperature, remove from heat and transfer to ramekins or a small bowl.
- Refrigerate until ready to use. Your almond queso fresco will be set and ready to use in about 30 minutes.
Notes
- This vegan queso fresco can be prepared ahead and stored in the refrigerator for up to 4 days.
- To freeze, wrap the cheese well to prevent air exposure; thaw in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 290mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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