Description
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!
Ingredients
Scale
- 1 cup raw slivered almonds soaked overnight
- 1 Tbsp apple cider vinegar
- 1 tsp salt
- 2 tsp nooch
- 1/2 cup water
- 1 Tsp agar powder
- 1 garlic clove
Instructions
- Soak slivered almonds overnight or in boiling hot water for 45 minutes.
- Add all ingredients into a blender and blend until smooth.
- Add to a pan on medium heat and allow to “boil” for at least 5 minutes. Cover with a lid to allow it to heat evenly throughout.
- Place in a ramekin or bowl of choice and refrigerate overnight.
- Crumble and add to any Mexican dish. Enjoy!
Notes
*refrigerate for up to 5 days
*for “queso seco” version add a bit more salt and dehydrate in the air fryer for 5 minutes or until desired texture is acquired.
- Prep Time: 10
- Cook Time: 5
- Category: appetizers
- Method: Stove
- Cuisine: Mexican
