Almond Queso Blanco is a fresh, clean and mild 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 cheese is easy! It’s also oil-free, gluten-free and suitable for whole-food diets. You can even double the recipe and freeze some of the delicious creamy cheese for later.
I first shared the recipe for this Almond Queso Blanco as part of my Smoky White Bean Tacos post. In fact, the cheese was the inspiration for the tacos, not just an afterthought. I wanted a soft and creamy vegan cheese that would hold its shape after setting in a mold 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 cheese as 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 Blanco
- food processor
- stove and small pot
- ramekin or other small bowl to serve as a mold
Preparing this vegan cheese is a breeze and breaks down into 4 basic steps:
- soak the slivered almonds in hot water for 1 hour (or overnight)
- process the ingredients in a food processor until fluffy
- cook over medium heat for 3 to 5 minutes or until bubbling
- 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. As I mentioned, 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.
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 Almond Queso Blanco simply run a knife around the edge of the ramekin, flip it over and plop that beautiful round of light and fresh vegan cheese onto a platter.
What does Almond Queso Blanco taste like, and does it melt?
Not a strong cheese, Almond Queso Blanco 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 would be a perfect base for creating a stronger, feta-style vegan cheese. But since this cheese was originally intended as a topping for my Smoky White Bean Tacos, it made sense to keep the flavor profile more subtle.
The term “queso blanco” is Spanish for “white cheese,” which this certainly is. One main difference between this and the cow’s milk variety (besides the obvious!) is that this one isn’t meant for melting. Almond Queso Blanco is best used fresh as a topping for dishes that are already cooked. I did wonder whether calling this recipe Almond Queso Blanco was the best option, but after considering the similarities in flavor profiles and descriptions, it seemed like a really good fit. Queso Blanco is defined as a creamy, soft, and mild unaged white cheese and is often used solely as a topping (not melted into the dish).
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 Almond Queso Blanco – spicy soups and chili, enchiladas, burritos, tacos, nachos, curries, 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!
Almond Queso Blanco
Ingredients
- 1 cup raw slivered almonds (skin-free), soaked overnight or quick-soaked in hot water for 1 hour
- 1 Tbsp lemon juice
- 3/4 tsp salt
- 2 tsp nutritional yeast
- 1/2 cup water
- 1 tsp 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; this is different from other cheeses in that we're not looking for it to become completely smooth.
- 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, pour into a ramekin or small bowl. Refrigerate until ready to use. It will be set and ready to use in about 30 minutes.
Mariana Monascal
November 14, 2019 at 7:11 pmI’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
November 14, 2019 at 7:25 pmHi 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!
Teresa
August 20, 2019 at 2:23 pmMade 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
August 21, 2019 at 6:46 amSo glad you enjoyed it, Teresa. Thanks for giving it a try!