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

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Mum's red and green Christmas cookies
Tarte Tatin
Watermelon preserve
Bruleed strawberries and cream