+
0 (0)

Vegan Queso Fresco

Vegan Queso Fresco
Ren Fuller / For The Times

Much like the dairy original, this cheese has a crumbly texture ideal for sprinkling over vegan chilaquiles or any other dish that calls for queso fresco. It also tastes much like queso with its mild creamy tang, thanks to tofu. Read more

Total time: 1 ½ hours, largely unattended | Makes about 1 cup
  • 1 container (14-ounce) firm tofu
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • Kosher salt

Step 1Drain the tofu and pat very dry. Cut into 1-inch cubes, transfer to a large piece of cheesecloth, wrap tightly and wring as much liquid as possible out of the tofu.

Step 2Transfer to a large bowl and crumble into small pieces. Stir in the vinegar, lemon juice and 1 tablespoon salt. The mixture should taste quite salty. If it doesn’t, add more salt.

Step 3Return the mixture to the cheesecloth and wrap tightly to form into a block of cheese. Put in a small bowl. Cover with plastic wrap and refrigerate until firm, at least 1 hour. When ready to use, discard excess liquid and crumble the tofu into bits of cheese.

Note: Make ahead: The queso fresco can be refrigerated in an airtight container for up to 1 week.

HAVE YOU TRIED


True Food Kitchen's inside out quinoa burger
True Food Kitchen's inside out quinoa burger

Chicken pho noodle salad (phở gà trộn)
Chicken pho noodle salad (phở gà trộn)

Pumpkin ragout with chorizo and shiitake mushrooms
Pumpkin ragout with chorizo and shiitake mushrooms

Beet greens with golden raisins and pine nuts (Cime di rape con uve sultanine e pignoli)
Beet greens with golden raisins and pine nuts (Cime ...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Pan con chocolate (Chocolate flan with caramelized bread, olive oil and brioche ice cream)
Rough puff pastry
Cornmeal buckle with plums
Brigtsen's Pecan Pie