Why do the almonds and cashews need to be soaked?

Soaking the almonds and cashews in room temperature water for 12 hours or overnight helps to soften them, ensuring a smoother, creamier blend for the queso fresco.

What is the purpose of agar powder in this recipe?

Agar powder is a plant-based gelling agent that is crucial for helping the queso fresco mixture set and firm up into a sliceable, authentic texture once chilled.

How do I know when the cheese mixture is thick enough during simmering?

You should stir the mixture constantly over low heat for about 3-5 minutes until it visibly thickens. The recipe notes it should start to set soon after being removed from heat.

Can I reduce the chilling time for the vegan queso fresco?

While the cheese needs at least 6 hours to chill and set, leaving it in the fridge overnight is preferred to achieve the best firm texture and flavor.

What are some recommended ways to serve this vegan queso fresco?

This versatile vegan queso fresco is perfect served on top of sopes, black bean soup, tacos, and other Mexican-inspired dishes.

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Queso Fresco
[Vegan]

MC By: Mitch and Justine Chapman

Author Bio

At Broke Bank Vegan, you'll find Mexican food made cheap, easy, and delicious. As residents... Read More

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Queso Fresco [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for Queso Fresco [Vegan]

1/2 cup blanched almonds, soaked
1/2 cup raw cashews, soaked
2 tablespoons white vinegar
3 tablespoons refined coconut oil
1/2 tablespoon nutritional yeast
1/4 teaspoon onion powder
1 teaspoon salt
2 teaspoons agar powder
1/3 and 1/4 cup water

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How to Prepare Queso Fresco [Vegan]

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!