This vegan queso fresco is creamy, slightly tangy, and crumbly, perfect for topping tacos, salads, or grain bowls.
I’ve always loved the mild, crumbly texture of queso fresco, so I knew I had to create a vegan version that delivers the same light, tangy flavor without dairy. This recipe is simple, using cashews for creaminess and a touch of lemon and apple cider vinegar for that subtle zing. It’s firm enough to slice yet soft enough to crumble over tacos, salads, or even avocado toast. Plus, it’s easy to make with just a handful of ingredients and minimal effort!
Why You’ll Love This Vegan Queso Fresco
You’ll love this vegan queso fresco because it’s light, tangy, and perfectly crumbly, just like the traditional version—but completely dairy-free! It’s made with simple, wholesome ingredients and comes together with minimal effort. Whether you sprinkle it over tacos, crumble it onto salads, or enjoy it on toast, this cheese adds a deliciously fresh and creamy touch to any dish. Plus, it’s customizable—make it firmer for slicing or softer for spreading!
Vegan Queso Fresco Recipe
Ingredients
- 1 cup raw cashews (soaked for 2 hours, then drained)
- 1/2 cup unsweetened soy or almond milk
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp nutritional yeast (optional, for umami)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp garlic powder (optional)
- 1/2 tsp agar powder (for firmer texture)
Instructions
- Blend: In a high-speed blender or food processor, combine all ingredients. Blend until smooth and creamy.
- Heat: Pour the mixture into a small saucepan and cook over medium heat, stirring frequently. Once it thickens (about 3–5 minutes), remove from heat.
- Mold & Set: Pour into a lightly greased ramekin or dish. Let it cool for 15 minutes, then refrigerate for at least 3 hours until firm.
- Serve: Once set, crumble or slice as needed. Store in the fridge for up to 5 days.
Recipe Tips
Soak the Cashews Well – For the smoothest texture, soak your cashews for at least 2 hours (or boil them for 10 minutes if short on time). This helps create a creamy base without graininess.
Adjust the Firmness – If you want a firmer cheese, increase the agar powder slightly and let it chill longer. For a softer, spreadable version, reduce or omit the agar and skip the heating step.
Use Fresh Lemon Juice – Freshly squeezed lemon juice gives the best bright, tangy flavor. Bottled juice can sometimes taste flat or overly acidic.
Let It Set Properly – Refrigerate for at least 3 hours to allow the cheese to firm up. For an even firmer texture, press it with a cheesecloth to remove extra moisture.
Customize the Flavor – Add a pinch of black salt (kala namak) for a hint of eggy flavor, a touch of miso paste for umami, or fresh herbs like cilantro for extra freshness.
Enjoy your dairy-free queso fresco on tacos, enchiladas, or even avocado toast! 🌿
Vegan Queso Fresco
Ingredients
- 1 cup raw cashews (soaked for 30 minutes in hot water, then drained)
- 1/2 cup unsweetened soy or almond milk
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp agar powder (for firmer texture)
Instructions
- Blend: In a high-speed blender or food processor, combine all ingredients. Blend until smooth and creamy.
- Heat: Pour the mixture into a small saucepan and cook over medium heat, stirring frequently. Once it thickens (about 3–5 minutes), remove from heat.
- Mold & Set: Pour into a lightly greased ramekin or dish. Let it cool for 15 minutes, then refrigerate for at least 3 hours until firm.
- Serve: Once set, crumble or slice as needed. Store in the fridge for up to 5 days.
This vegan queso fresco is the perfect dairy-free alternative—light, tangy, and wonderfully crumbly. It’s easy to make, customizable, and adds a fresh, creamy touch to so many dishes. Whether you sprinkle it over tacos, salads, or grain bowls, you’ll love how simple yet flavorful it is. Give it a try, and let me know how you enjoy it!