This vegan queso fresco is mild, creamy, soft, and perfectly crumbly to sprinkle on top of authentic Mexican dishes. This vegan queso fresco recipe is made with only 7 ingredients and tastes as close as it gets to authentic queso fresco from Mexico!
What is Queso Fresco
Queso fresco is one of the most popular cheeses in Mexico. It translates to “fresh cheese” in English. It’s similar to feta cheese but less salty and milder in taste. This cheese is typically added to breakfast, lunch or, dinner in Mexico. It’s usually added to refried beans, chilaquiles, sopes, tacos, tostadas, enchiladas and more!
Authentic Mexican queso fresco is made from Cow’s milk. In order to make it plant-based, I used raw slivered almonds. It took me almost a year to perfect this recipe! Made with only 7 wholesome ingredients and super easy to make, I hope you love it as much as I do. 🙂
Ingredients, Tips and Substitutes
Slivered Almonds: I highly recommend using almonds over cashews or any other nuts as they are more mild in taste and perfect for this recipe. Slivered almonds are best because they are skinless and will soak quicker than whole almonds.
Apple cider vinegar: Acid is a crucial part of this recipe! I find that apple cider vinegar works best but you can also use fresh lemon juice.
Nutritional Yeast: AKA “nooch”. This is the key ingredient to achieve the slight “cheesy” taste. You can find nutritional yeast at any “health store” such as Sprouts and Whole Foods. However, it is cheaper to get it at Trader Joe’s. This one is my favorite!
Agar Powder: This is a flavor-less gelatin substitute that is made from seaweed. It helps provide structure and texture to the cheese. Without it, the cheese would not thicken up or hold shape much. Click here to buy this agar powder online.
For Best Results:
Chill vegan queso fresco in fridge for at least 24 hours.
Soak almonds overnight or in boiling hot water for an hour.
Taste before heating up to allow room for adding more nutritional yeast, salt etc.