You want to use water packed extra firm or firm tofu in this recipe. The amount of firmness (i.e.

Like what you see? Follow along on Instagram, Facebook, and Pinterest! Leave a comment and rate the recipe below! And as always, don’t forget to tag your recreations and #thecuriouschickpea on Instagram! Let us know if you try it! And how you use it 🙂. I also want to try it on pizza, so hopefully you’ll see that in the near future. I have even bought salad greens just to have crumbled cheese topped salads. I do hope you give this easy homemade vegan queso fresco a try! We were so pleasantly surprised by the results and have been using it on everything! I love it smeared onto toast, and it takes your tacos to the next level. But really, a little scoop of nutritional yeast adds some depth of flavor and cheesiness to the recipe. It adds that bit of vegan authenticity to the recipe… I kid. That is, assuming the nectar has been dehydrated and turned into savory, nutty, cheesy-tasting golden flakes. Nutritional yeast, or nooch as we affectionately call it, is the golden nectar of the gods. Lastly I add that vegan magic ingredient, nutritional yeast. Dehydrated and granulated onion adds a sweetness and a bit of funkiness, perfect for the cheese.

We balance out this acidity with a sprinkling of onion powder. The vinegar adds a mildly acidic tang that hints at cheesiness while the lemon juice brightens up the flavors and adds a second layer of citrusy acidity. Queso fresco is less salty than feta, but tofu can take all the help it can get in the sodium department so we add a healthy 1 1/2 tsp of salt.įor the tang, I use a combination of apple cider vinegar (coconut vinegar would also be GREAT here) and lemon juice. We have infused the tofu with a little saltiness from the blanching step, but add a bit more. Tofu and coconut oil combine to make the perfect texture, but we need to add some salt and tang.

You’ll want to use refined coconut oil as this is odorless and will not make your cheese taste coconutty. But when you eat it, the coconut oil melts from the heat of your mouth for a creamy experience. Coconut oil is solid just below room temperature and firms up nicely in the fridge, assisting that crumbly texture. Specifically, in this cheese, refined coconut oil is what you want to use. So if you want to mimic the texture of cheese, you need to add fat. Secondly, while tofu is not lacking in fat, it has just ~1/5 of the fat of queso fresco (by weight, according to my non-exhaustive internet search). This step isn’t absolutely necessary, especially if you are able to buy fresh tofu or don’t mind that earthy flavor, but I preferred the versions I made with blanched tofu. Warming the tofu also helps keep the second ingredient (coconut oil) from seizing up during the blending step. This freshens the flavor and warms the tofu, turning it a little creamier and making it ready to blend smooth. To do so, I blanched the tofu in simmering salted water. Plus I’d had such great results using it as a substitute for paneer lately, I felt confident I could turn this into the mild vegan cheese of my dreams.įirst things first, I wanted to minimize or remove that beany tofu flavor. So I thought I’d give tofu another shot as a cheesy base.

Then there’s always this lurking beany tofu-flavor (you know the one) that I like, but just don’t love in my cheese.īut knowing I wanted to create a queso fresco, with a creamy but crumbly texture, I knew I wouldn’t find my answers in any nut-based cheeses.

Whether it was richness or acidity/tang or what I don’t know. I’ve made a few tofu cheeses in the past, but have always found something to be lacking. So how do we make a vegan version of this seemingly perfect cheese? Well, it’s tofu to the rescue! Now, hold up, before you run off at the mention of a tofu cheese, I need you to know I’m aware of your potential skepticism. It’s versatility makes it a great cheese to have stocked in your fridge. It often seen paired as a cooling contrast to heavier and spicier dishes (think enchiladas, tacos, huevos rancheros), or for added richness on lighter recipes like salads, roasted vegetables, or even crumbled atop soup. It’s a bit reminiscent of feta, goat cheese, ricotta, or paneer. Do you crave creamy, soft, crumbly cheeses to go atop your tacos and salads? Or maybe to smear over a crusty piece of toast? Are you dreaming of a vegan version of queso fresco? Well I’ve got just the recipe for you!įor those of you who might not have encountered queso fresco before, it is a soft and mild tasting fresh cheese from, you-guessed-it, Mexico.

Vegan queso