Vegan Queso Fresco

Perfect vegan queso fresco for on top of your refried beans, salads, or anything your heart desires. Creamy and crumbly just like the original. Spread it on your toast in the morning for a real treat!

1 quart salted water

1 1b. extra firm tofu

1/2 cup refined coconut oil, melted

1 tablespoon freshly squeezed lemon juice

2 teaspoons apple cider vinegar

1 1/2 teaspoons salt

1 1/2 tablespoons nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Bring a quart of water to a simmer and add the salt. Break up the tofu into larger pieces and blanch it in the simmering salted water for 3 minutes. Drain and squeeze out as much liquid as you can.  Place into a blender with the rest of the ingredients. Process until smooth, alternately scraping down the sides.

Transfer to a container and cool before refrigerating. Chill until thoroughly cold and firm. This can take several hours, best if left overnight to get the right texture. Just before serving crumble the queso fresco into a bowl and top on your favorite foods.

Queso fresco with last 2 weeks in the refrigerator.


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