This amazing Vegan Queso Fresco is just as tasty as normal queso fresco but made with 4 plant-based ingredients! Just cashews, salt, water, and vinegar create this soft, crumbly cheese, perfect for Mexican-inspired dishes.
0 In a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt.
1 Blend until you get a smooth creamy texture. Some chunkiness is okay.
2 Put the mixture in the center of a cheese cloth, tea towel or any type of cloth napkin. Wrap the cloth over it into a ball and put a rubber band or tie it with string to keep it shut.
3 Put the ball in a mesh strainer and then put that over a bowl. Place it in the fridge for at least 4-6 hours. This will help draw out the small amount of moisture that is in the cheese, firming it up a bit. For a super quick version, you can also wrap it up and pat out a little of the moisture and then use as it. Or skip this entirely and use as is for a softer texture.
4 Once the moisture has been drawn out it will be thicker so you can place it on a plate and form it into a round shape if you prefer for esthetics. Or simply just use!
5 Serve with anything and everything!
