“Queso” Fresco

A tofu version of that Mexican cheese I used to serve at that Mexican restaurant that I used to work at.


  • 2 blocks firm tofu (about 12-16 oz each)
  • 1/4 cup nutritional yeast flakes
  • 2-4 tsp salt
  • 3-4 tbs oil

T0 Make:

  1. Mash tofu.
  2. Mash all ingredients together, mixing well. Start with 1 tbs of salt if using sea salt, 2 if using table salt, and then taste before adding more salt, and add a little at a time. Queso fresco does have a salty taste, but you may not want yours very salty, so add only as much as is necessary.

Makes at least 24 oz.


Categories: vegan cheese | Tags: , , , , , , , , , , , , | Leave a comment

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