Vegan Queso Fresco
This easy vegan queso fresco recipe is the soft, creamy, and crumbly Mexican cheese you need in your life! Try using it instead of traditional queso fresco, goat cheese, or feta to see just how good plant-based cheese can be.
One of the hardest parts about going vegan for a lot of people is giving up cheese, but this vegan queso fresco is here to make your life easier! With a slightly creamier texture than vegan Cotija cheese, it’s a satisfying way to get your cheese fix without the need for dairy.
Why I love this recipe
This vegan queso fresco recipe is my dairy-free version of one of the most popular Mexican cheeses. Call me biased, but I think it’s the perfect copycat!
It boasts the same mild, fresh flavors and crumbly texture as the original, but it’s made from heart-healthy almonds and cashews. You also won’t find any preservatives, artificial colors, or flavors here.
Just blend the soaked nuts with a few other pantry staples, simmer the mixture, then transfer it to a container to chill and set. It’s that easy!
“INCREDIBLE!! Beware: this cheese is addicting! It is super easy to make, thanks to Mitch and Justine’s great video and recipe instructions. We’ve tried this on everything and the flavor compliments well with all sorts of dishes. It’s also just so good by itself or paired with a sliced apple.. YUM! This will always be a staple in our house. Thanks, Broke Bank Vegan!!” — MCKENZIE
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Ingredient notes
I designed this recipe to include as few ingredients as possible so you’ll actually want to make it on a regular basis. Find a breakdown and suitable substitutes below!
Nuts
I use a combination of blanched almonds and raw, unsalted cashews as the base of my vegan queso fresco to give it a creamy, slightly crumbly texture. You can use slivered, sliced, or whole-blanched almonds.
Substitute: Feel free to use only almonds or only cashews if that’s all you have access to. For a nut-free version, you can use sesame seeds instead of cashews and almonds.
Vinegar
White wine vinegar or white vinegar will impart a tangy flavor typical of queso fresco, but apple cider vinegar also works.
Coconut oil
Refined (flavorless) coconut oil helps solidify the cheese and adds richness without imparting any coconut flavor. You should be able to find refined coconut oil at most health food stores or online.
Nutritional yeast
Nutritional yeast brings a cheesy, umami flavor that is crucial for any vegan cheese. You should be able to find nutritional yeast at any bulk food or health food store.
Substitute: Try white miso paste for a slightly different umami flavor profile.
Agar powder
Also known as agar agar, this algae-based ingredient acts as a vegan gelling agent, helping the cheese to set and achieve a firm texture. You can easily find it online, at local Asian markets, or in health food stores.
Substitute: You can use agar flakes in place of agar powder. Remember, 1 teaspoon of powder is equal to 1 tablespoon of flakes. Kappa carrageenan can also be used, but it may result in a slightly different texture.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make vegan queso fresco with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
Begin by soaking the blanched almonds and raw cashews in room-temperature water for about 8-12 hours. This softens the nuts, making them much easier to blend into a smooth consistency.
Cooking
Step 1
Add the drained nuts, vinegar, coconut oil, nutritional yeast, onion powder, salt, and water. Blend the mixture until smooth, then add the agar to the blender. Blend it again until the agar is thoroughly combined with the nut mixture.
Take your time blending and ensure no pieces or nuts are left. Don’t forget to stop and scrape down the sides a few times for the smoothest texture.
Step 2
Heat a small saucepan over medium heat for 1-2 minutes, then transfer the cheese in. Bring the mixture to a gentle boil, stirring constantly. Once boiling, reduce the heat to a simmer and continue stirring for 3-5 minutes until the mixture thickens.
Keep stirring constantly to prevent the mixture from sticking to the bottom of the pan and burning. Stirring also helps cook the agar evenly, which is essential for the setting process.
Step 3
Quickly transfer the cooked cheese mixture to a cheesecloth-lined bowl or mold. Smooth the top and cover it. Let the cheese set in the fridge for at least 6 hours, preferably overnight, to achieve the ideal texture.
Work quickly when transferring the mixture to the mold, as agar sets quite rapidly when cooled.
Expert tip
A common mistake I see is not boiling the agar powder long enough or at a high enough temperature. Incomplete activation will result in a cheese that doesn’t set properly and has a mushy texture.
Agar must reach 185-194F (85-90C) to activate and set correctly. This means the cheese mixture needs to be simmered.
Make sure the agar is fully mixed into the cheese mixture so it’s evenly dispersed. Stir the mixture constantly while cooking to prevent any lumps and to guarantee that the agar is thoroughly activated.
Serving suggestions
Vegan queso fresco is great for crumbling over Mexican snacks like vegan birria tacos, sopes, vegan al pastor tacos, jackfruit carnitas, calabacitas, and huaraches.
It also goes well on Mexican-style soups like vegan lentil soup, vegan black bean soup, vegan taco soup, and sopa de frijoles.
Cooking tips
Soak the nuts: Ensure the nuts are well-soaked for a creamy, lump-free cheese texture. Aim to leave them overnight, but up to 6-8 hours is best. They should split easily.
High-speed blender: Use a high-speed blender to achieve the smoothest texture possible, as it can break down nuts more effectively than a regular blender.
Line the bowl: Line your mold with parchment paper or cheesecloth to prevent the vegan queso fresco from getting stuck. If you forget, run a knife around the edge.
Chill thoroughly: I recommend leaving the cheese in the fridge for at least 12-24 hours so it has time to fully set.
Frequently asked questions
Yes, this recipe is intended to include both. Almonds lend a crumbly texture, while cashews provide creaminess. You can use one or the other, but the texture will vary.
If your cheese isn’t setting, there’s a good chance the agar did not activate, or it’s weak. Try cooking it for longer or adding more agar.
The mixture should be thick and glossy, and it will start to pull away from the sides of the saucepan.
Storing
Once your vegan queso fresco is set, cover it or transfer it to a container for longer-term storage.
Fridge
Vegan queso fresco can be stored in the refrigerator. It typically lasts for up to 6-7 days when stored properly. Also, the almonds and cashews can be soaked up to 2 days in advance and kept in the fridge until you’re ready to use them.
Freezer
You’ll be surprised to know that this vegan cheese freezes exceptionally well! Wrap it in foil and transfer it to a freezer-safe bag or container for up to 3 months. Thaw it in the fridge overnight, and it will be soft and ready to eat in the morning.
Watch how to make it
More vegan cheeses
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Recipe
Easy Vegan Queso Fresco (8 Ingredients)
Equipment
- Blender or food processor
- Spatula
- Small saucepan
- Cheesecloth or parchment paper
- Cheese mold or heat-safe bowl
Ingredients
- ½ cup blanched almonds (soaked overnight)
- ½ cup raw cashews (soaked overnight)
- 2 tablespoons white vinegar
- 3 tablespoons refined coconut oil
- ½ tablespoon nutritional yeast
- ¼ teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoons agar powder
- ⅓ cup + 2 tablespoons water
Instructions
- Soak the almonds and cashews in room temperature water for about 12 hours or overnight. Drain the nuts and place them in a high-speed blender or food processor with vinegar, coconut oil, nutritional yeast, onion powder, salt, and water.
- Blend for approximately 2-10* minutes until the mixture is smooth (stop to scrape down the sides a few times). Lastly, add in the agar powder and blend until combined.
- Set the blender aside while you heat a small saucepan over medium heat for 1-2 minutes. Transfer the cheese mixture to the saucepan and bring it to a gentle boil while stirring constantly.
- Once the mixture is boiling, turn the heat down to simmer and continue stirring constantly for about 3-5 minutes until it thickens.
- Note: The cheese should start to set soon after you remove it from heat. If it does not, add it back to the saucepan and simmer for a few minutes longer.
- Working fairly quickly, transfer the cheese mixture to a parchment paper or cheesecloth-lined bowl or mold. Cover and let the cheese set in the fridge for at least 6 hours, preferably overnight. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.