4 Ingredient Vegan Queso Fresco

This amazing vegan queso fresco is made with 4 simple plant-based ingredients. It's the perfect addition to your Mexican-inspired dishes!

2 servings

⅕ cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)

¼ tablespoons distilled white vinegar (add an extra 1 teaspoon for a tangier version)

⅕ tablespoon water , see note

⅕ teaspoon sea salt

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In a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt.
Blend until you get a smooth creamy texture. Some chunkiness is okay.
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.
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.
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!
Serve with anything and everything!