Vegaaninen Queso Fresco ‘tuorejuusto’
I am a huge lover of Mexican food and have been searching, for what seems like an eternity, for a vegan creamy crumbly cheese to top my tacos and quesadillas. I am not the biggest fan of a lot of the vegan cheeses on the market and wanted to make my own so I could control what I added and hopefully achieve the creamy, slightly tangy texture I was looking for. This recipe is adapted from one I found by The Curious Chickpea. I use the same idea of blanching tofu to remove some of the strong soya flavour, but mixed up some of the ingredients as it wasn’t quite the flavour I was looking for. I would encourage you to try the recipe, taste the results and tweak my ingredient measures, as the final product can differ depending on what tofu brand you use. I was so pleased with the outcome. The Queso fresco is not only super creamy but crumbles easily. So far I have only tried using it to top some tacos, but I will be experimenting with it as much as possible from now on.
Vegan Queso Fresco
1 x 270 g block firm unflavoured tofu (I used jalotofu)
0.5 dl/ 50 ml coconut oil, melted
1 and 1/2 tsp cider vinegar
1 tbsp nutritional yeast
1/2 – 1 tsp salt (depending on your taste)
1/2 tsp onion powder
1 tsp Ume paste (optional but really adds that cheesey tang). I used Clearspring which is available in Finland
Cut the tofu into large chunks. Bring a large pan of salted water to simmering point and blanch the tofu for 4 to 5 minutes to remove some of the soya flavour.
Remove from the pan and while still hot add along with all the other ingredients and a good squeeze of lemon juice to a blender/ small food processor and blend until completely smooth.
Check the seasoning and spoon in to a baking paper lined air tight container and allow to cool before refrigerating over night. If possible leave the cheese in the fridge another day as it seems to get better after a day or so.
Lasts for up to a week in your fridge