Vegan Queso Fresco
Easy homemade vegan queso fresco! This dairy-free cheese is creamy, slightly tangy, and crumbly—perfect for tacos, salads, and more. Ready in just a few steps! 🌱
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.