This vegan queso fresco is so amazingly easy and tastes incredible! It's creamy, made with 4 simple ingredients and so versatile.
I love anything simple that satisfies all my dairy needs, and this recipe hits the bullseye!
After the huge success of my vegan feta, I knew I wanted to tweak the ingredients a bit to achieve a different flavor that could represent the creamy queso fresco I loved to use on all my Mexican recipes.
How to Make Vegan Queso Fresco
This recipe is so simple to make! While not as detailed as some other recipes out there, you still achieve the flavor you need without all the fussy steps!
They key to creating cheesy and creamy dairy free alternatives is focusing on the end flavor you want. It's easy to change up ingredient amounts to get slightly different flavors!
Ingredients
Here is all you need for this vegan queso fresco:
- Cashews
- Vinegar
- Water
- Salt
Step by Step Instructions
It's more simple than you may think to make your own vegan queso cheese! Here's what to do:
- Add the soaked cashews with the other ingredients into a food processor.
- Blend until smooth but with a little texture.
- Strain in a cloth.
- Chill and serve!
Serving Suggestions
There are so many ways to use this crumbly Mexican cheese! Make these plant based recipes with queso fresco, whether you mix it in or use as a garnish:
- Healthy Vegan Breakfast Tacos
- Vegan Jackfruit Tacos
- Chipotle Vegan Burrito Bowl
- Healthy Vegan Taco Salad
- Ultimate Vegan Burritos
- Veggie Sheet Pan Fajitas
- The Best Vegan Black Bean Enchiladas
- Amazingly Cheesy Vegan Quesadillas
- Refried Beans
- Vegan Pozole Verde
- Incredible Vegan Tortilla Soup
- Simple Vegan Black Bean Soup
Preparation Tips
- In order for this vegan cheese recipe to work the cashews need to be softened. Either soak them overnight first, or boil them for 25 minutes.
- You can adjust the consistency to make it thinner or softer by adding 2 tablespoons of water. The flavor will be diluted a bit so add a little more vinegar.
- Make sure to only use white vinegar for the right flavor.
- Customize the flavor by mixing in nutritional yeast, ground mustard or garlic powder.
- For an extra tangy flavor add more vinegar.
- If you want the texture more firm make sure to chill it in the fridge for 4-6 hours.
- You can also use it immediately for a softer consistency.
Storage Tips
- Seal this vegan queso fresco in an airtight container and place in the refrigerator for up to one week.
- You can also freeze it! Keep in a freezer safe airtight container for up to 3 months. Defrost before using.
- If freezing, cover the top of the cheese with plastic wrap, press down so it provides a seal, then cover with the container top. This helps prevent freezer burn
Common Questions
Queso fresco cheese is generally made from cow's milk, and sometimes include goat's milk, which are not vegan. However there are many store bought vegan options available, and making your own is easy to do!
You can use feta, ricotta, or cotija cheese instead of queso fresco in most recipes.
No, the two cheeses are different although similar. Cotija is saltier than the more mild queso fresco. Additionally, cotija is generally more firm and dry.
More Vegan Cheese Recipes
Keep the fridge stocked with all of these homemade dairy free cheeses:
Amazing 4 Ingredient Vegan Queso Fresco
Equipment
Ingredients
- 1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
- 2 tablespoons distilled white vinegar (add an extra 1 teaspoon for a tangier version)
- 1 tablespoon water , see note
- ½ teaspoon sea salt
Instructions
- In a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt.
- Blend until you get a smooth creamy texture. Some chunkiness is okay.
- Put the mixture in the center of a cheese cloth, tea towel or any type of cloth napkin. Wrap the cloth over it into a ball and put a rubber band or tie it with string to keep it shut.
- Put the ball in a mesh strainer and then put that over a bowl. Place it in the fridge for at least 4-6 hours. This will help draw out the small amount of moisture that is in the cheese, firming it up a bit. For a super quick version, you can also wrap it up and pat out a little of the moisture and then use as it. Or skip this entirely and use as is for a softer texture.
- Once the moisture has been drawn out it will be thicker so you can place it on a plate and form it into a round shape if you prefer for esthetics. Or simply just use!
- Serve with anything and everything!
Notes
- If you forget to soak the cashews, simply boil them for about 25 minutes. They need to be soft so do not skip this step and use them dry.
- If you want this softer/thinner, then add 2 tablespoons water. If you do this, then add the extra teaspoon vinegar for more tang.
- You need white vinegar for this, other vinegars won’t give the same flavor.
- If you wanted added flavors you could add some nutritional yeast, ground mustard or garlic powder but I preferred it simple as written.
- This makes about 1 cup mixture. Serving size is 1 tablespoon.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah
This queso fresco is life! I've already used it on tacos, burrito bowls, and even as a salad topping. Can't wait to try more!