Vegan Queso Fresco is a fresh and mild-tasting vegan cheese perfect for crumbling on top of Mexican dishes, salads, soups and veggies. Made with just 4 ingredients (plus water and salt), preparing this versatile vegan cheese is easy! It's also oil-free, gluten-free and suitable for whole-food, plant-based diets.
I first shared the recipe for this Almond Queso Fresco as part of my Smoky White Bean Tacos post. In fact, the cheese was the inspiration for the tacos instead of the other way around.
I wanted a soft and creamy vegan cheese that would hold its shape after setting but would also crumble well, like a traditional queso fresco or blanco or feta. And raw slivered almonds accomplished this perfectly!
This is essentially the same basic recipe as my Almond Ricotta with the addition of a small amount of agar powder plus a few minutes of cook time.
Equipment Needed to Make Almond Queso Fresco
- food processor
- stove and small pot
- ramekin or other small bowl to serve as a mold
4 Easy Steps to Make It
- soak the slivered almonds in hot water for 1 hour (or overnight in room temperature water)
- process the ingredients in a food processor until fluffy
- cook over medium heat until bubbling to activate the agar
- pour into a mold and chill for at least 30 minutes
I love recipes that are short, sweet and simple, don't you? In the photos above you can see the progression in consistency as the cheese cooks. This only takes a few minutes. The idea is to bring the mixture just to boiling temperature so that the agar is activated and will set the cheese.
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Then simply spoon the cheese into one or two ramekins, depending on their size (I made a double-batch which is why there are three small ramekins in the photos), smooth the tops, and place in the refrigerator for at least 30 minutes. If you don't plan to use the cheese right away, cover it once it's cool.
When you're ready to serve your Vegan Queso Fresco simply run a knife around the edge of the ramekin, flip it over and plop that beautiful round of light and fresh almond cheese onto a platter.
What does Vegan Queso Fresco taste like, and does it melt?
Not a strong cheese, Almond Queso Fresco is light, salty, very mildly acidic, and both creamy yet textured. It pairs well with dishes that are spicy and/or smoky, foods that are complemented by a cool element. In addition to Mexican recipes, it's also perfect for spicy Indian dishes (think paneer).
If you wanted to add more lemon juice or vinegar, this is a perfect base for creating a stronger, feta-style vegan cheese. But since this cheese was originally intended as a topping for my White Bean Tacos, it made sense to keep the flavor profile more subtle.
The term "queso fresco" is Spanish for "fresh cheese," and is often used interchangeably with queso blanco (white cheese). Similar to traditional queso fresco, this particular vegan cheese isn't meant for melting. It's best used cool, as a topping for dishes that are already cooked.
I did wonder whether this was the best name for this almond cheese, but after considering the similarities in flavor profiles and descriptions, it seemed like a really good fit. Queso Fresco is referred to as a creamy, fresh, bright white, unaged mild cheese and is primarily used as a cooling element in hot, spicy, and rich dishes.
The day I shot the photos for the Smoky White Bean Tacos, I used an over-sized ramekin as a mold for the cheese. You can see that it's a shorter, bigger wheel. But you can use any sort of small round dish that you have on hand.
Keep in mind that something with straight sides might be easier when you're ready to turn the cheese out onto a plate because you'll be able to run a knife all the way around the edge. Of course, if you're just going to crumble the cheese anyway, it doesn't matter how it looks or whether you remove it from the mold.
Now it's time to think about all the delicious ways you can use dairy-free queso fresco, like spicy vegan soups and chili, charro beans, vegan enchiladas, burritos, lentil tacos, vegan nachos, noodle dishes, salads, pizza, and even as a spread for crackers and toast!
I hope you love this vegan cheese as much as we do. I would love to hear from you if you try it. You can leave a comment below, rate the recipe, and even share a photo of your vegan cheese on instagram -----> tag @myquietkitchen so I don't miss it!
Recipe
Vegan Queso Fresco (crumble-style cheese)
Equipment
Ingredients
- 1 cup raw slivered almonds (skin-free), soaked overnight or quick-soaked in hot water for 1 hour
- 1 tablespoon lemon juice
- ¾ teaspoon fine sea salt
- 2 teaspoons nutritional yeast
- ½ cup water
- 1 teaspoon agar agar powder
Instructions
- Drain the soaked almonds. Place in a food processor with the lemon juice, salt, nutritional yeast, and water. Process until light and fluffy, stopping to scrape down the sides as needed. It's okay to maintain a small amount of almond texture. Add the agar powder to the processor and pulse several times to incorporate.
- Transfer the mixture to a small sauce pan. Cook over medium heat for 3 to 5 minutes, whisking or stirring constantly. When you see some bubbling and know the mixture has reached boiling temperature, remove from heat and transfer to ramekins or a small bowl.
- Refrigerate until ready to use. Your almond queso fresco will be set and ready to use in about 30 minutes.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Julieta says
Can I use whole almonds instead of slivered?
Lori Rasmussen says
Hi Julieta - The key is removing the almond skins. So yes, you definitely can start with whole almonds, but you'll want to blanch them first and slip off the skins. If you leave the skins on, it will alter the color and texture and have a nuttier flavor.
Jessica says
Does this taste just like the real queso fresco? I'm trying to make papa la huancaina cheese sauce and so far every vegan version I've made tastes nothing like the real thing. Thanks!
Lori Rasmussen says
Hi Jessica - No, unfortunately science isn't on our side. It's not possible for a quick vegan cheese made from nuts to taste *exactly* like cheese made from milk, but it can have similarities in taste and texture that remind us of the dairy version. This cheese is salty, mild, and a bit tangy and has a nice creaminess - but it also crumbles. It's enjoyable in its own right, but I'm not sure it's what you're looking for. Since papa la huancaina also contains peppers, onion, and evaporated milk, I definitely think creating an amazing vegan version is doable! But instead of just trying to replace the cheese 1-to-1, it might work better to incorporate other ingredients. I wish I could say I've tasted the original because this kind of project is right up my alley.
Michelle says
So looking forward to making this for visiting family. Since the queso is described as neutral flavor, is the nutritional yeast necessary for the integrity or to give it a flavor boost? Thanks!
Lori Rasmussen says
Hi - It's primarily to add a subtle cheesy flavor and savory note to balance the lemon and almonds. You could omit it if needed and add a pinch of garlic powder instead.
Theresa says
I have to say this recipe is genius! In addition to Mexican dishes I also like to spread it on sandwiches. Thank you for sharing it. I’m excited to try your vegan feta cheese next.
Patrice Anita says
I made this this morning and it turned out great! I couldn’t find organic slivered almonds so I used regular raw almonds and slipped the skins after they soaked, then put them into the food processor first, “slivered” them and then added the other ingredients...worked perfect. I’m also on a very low salt diet so I used red pepper flakes instead of the salt. Very pleased with the results. Thank you!!
randee says
definitely want to try making this! I have agar agar flakes, would I use different portions if I was using flakes versus powder?
Lori says
Hi Randee,
Yes, you'll need to use more agar flakes than. powder. One tablespoon should be just right. Hope you enjoy it!
sila says
i usually have fine ground almond flour on hand. by any chance could you provide the weight of the slivered almonds?
Lori says
Hi Sila, yes it's 115 grams. I haven't tried the recipe with almond flour. Please let us know how it turns out!
Sara says
Hi, love the simplicity of this recipe but I have a question. Can I substitute lemon juice with apple cider vinegar?
Lori says
Hi Sara, yes that swap will be fine. I would start with just 2 teaspoons of apple cider vinegar, though, since it has a much stronger flavor. Then give it a taste and adjust while it's still in the food processor. If you happen to have plain rice vinegar that's another option. Hope you enjoy!
Flor says
I see that Sodium is 290mg on 3/4 tsp., but online it say's 3/4tsp has 1,725mg., am I reading wrong?
Lori says
Hi Flor, nutrition facts always represent the amounts per serving. So the entire recipe has approximately 1,740 mg of sodium, but each serving (1/6 of the recipe) has 290 mg.
Terry says
This cheese sounds delicious and quite doable. Does it seem possible to substitute guar gum, ground flax, or tapioca flour for the agar agar? Hoping not to buy yet another item. Thanks.
Lori says
Hi Terry,
I think tapioca is your best bet. The texture may not be exactly the same (crumble-wise), but the cheese will still have the same fresh/neutral taste. It's been so long since I've worked with guar gum so I can't really remember how it behaves. I wouldn't recommend flax because it has less binding ability than tapioca, in my opinion, and will affect the appearance and flavor.
Hope that helps! Let me know how it goes.
Mariana Monascal says
I'm trying to find substitutes for my favorite Colombian cheese bread recipe. This recipe calls for feta cheese and Mexican queso fresco or Colombian quesito. Does this almond cheese melt more like mozzarella or does it hold its shape but get soft and pliable? Also, if eaten alone, is there a nutty flavor to it? I'd love to know. Thanks!
Lori says
Hi Mariana, no this isn’t a meltable cheese. Like you said, it holds its shape but gets soft. The flavor is very mild and neutral. But you can also make it more acidic and salty if you like.
Maybe a combination of this almond cheese plus some meltable vegan mozzarella would be more of what you’re looking for. Check out the mozz recipe in either of my stuffed crust pizza posts. Omit the agar; the mozz is a meltable, stretchy cheese thanks to tapioca.
Let me know if you try them, and good luck with your recipe!
Ieyra says
Have you found anything that would be perfect for buñuelos. Trying to make vegan ones and struggling to find quesito
Enah says
I have the same question. Wanna make sweet quesadillas and need to find queso fresco😅
Lori says
You could definitely experiment with adding sugar to this mixture to use in a sweet dish. That sounds great! I'm thinking maybe a cross between this almond queso fresco and my vegan feta (which has tofu for extra creaminess), but make it sweet instead of salty. https://myquietkitchen.com/vegan-feta-cheese/
Teresa says
Made this queso for my Black Bean and Grilled Vegetable Taco recipe! It was the perfect rich, creamy cheese to compliment the other flavors and textures of my tacos!
Lori says
So glad you enjoyed it, Teresa. Thanks for giving it a try!