Lazy and Vegan Queso Fresco

Lazy and Vegan Queso Fresco

When it comes to this Lazy and Vegan Queso Fresco you are in for a soury treat. Is soury even a word yall? Let me know in the comments below. Traditionally queso fresco is made with cow milk and sometimes even goat milk. But around here we don’t mess with baby goats or baby cows milk. This tangy treat is made with extra firm tofu. Yup I said it tofu guys. Not only is it soury and tangy but this Mexican cheese offers a diverse ways of eating it. From simply crumbling some on your morning toast to topping your favorite vegan tacos such as my Vegan Barbacoa, that taste like the real thing. And the best part is that for a fraction of a cost you will have lots of leftovers. Watch out six dollar bag of name brand vegan cheese.

Vegan Queso Fresco

How to make Vegan Queso Fresco?

I thought you’d never ask. The recipe here is simple you will need extra firm tofu, lemons or limes, salt and optionally nutritional yeast. I say optionally because I didn’t use it here but I have in the past and let me tell you it gives it a little kick but not as much as I thought it would. I would say the most important ingredient is the extra firm tofu. I purchase mine at Sprouts because it usually is a dollar cheaper so I stock up for a few weeks and then just return to the store when I need more or if I am recipe testing for you. Lastly, you will need a large bowl and a fork to mimic the crumbled texture of the cheese.

How does this cheese taste?

This Mexican Lazy Vegan Queso Fresco is often said to be a loosely equivalent version of a Greek Feta cheese. From the creamy saltiness to the sour notes that it leaves on your palette this cheese makes for a great meal topper. My personal favorite is making some refried pinto beans and placing a nice layer of this crumbled tofu cheese on top then dipping some tortilla chips with a nice drizzle of hot sauce like the Vegan Salsa Verde on this blog. Let’s begin shall we!

Lazy and Vegan Queso Fresco

conflictedvegan
5 from 12 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Dessert, Main Course, Side Dish
Cuisine Mexican
Servings 5

Equipment

  • Bowl
  • Fork

Ingredients
  

  • 1 14 ounce Extra Firm Tofu
  • 1-2 Teaspoons Salt
  • 4 Teaspoons Lemon Juice

Instructions
 

  • Press and drain your tofu and add the salt to taste, personally 2 teaspoons was just perfect for me but you do what works best for your family's lifestyle.
  • Make sure you use freshly squeezed lemon or lime juice, in this case I used lemon juice.
  • Serve as desired.

Notes

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Make these Enchildas Estilo Monterrey, Mexico with this Vegan and Lazy Queso Fresco
Keyword cheeseball, fresco, queso, vegan, vegano


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