vegan queso fresco

By Jody

Ingredients

• 1 extra firm tofu package (It absolutely has to be extra firm.)
• 2 tbsp melted coconut oil
• 2 1/2 - 3 tbsp lemon juice
• 1 tsp nutritional yeast
• 2 tsp salt
• 1/4 white pepper (Optional, but will seriously take the queso fresco flavor to another level)
• flaked salt to sprinkle on top- optional

Details

Adapted from infinefeatherspace.com

Preparation

Step 1

Wrap tofu in towels, and place between two cutting boards. Place several canned goods on top to create weight to draw out the tofu's moisture. Rest like this for 30 minutes.
Take tofu from the cutting boards, and crumble by hand or in a food processor or blender.
Place into a new, clean towel and squeeze to draw out more moisture.
Press the crumbled tofu between two cutting boards and towels in the same way as before. Rest for 30 minutes.
Take the crumbled tofu and place in a blender with the melted coconut oil, lemon juice, nutritional yeast, salt and white pepper. Process until combined fully combined. The texture will be slightly like a liquid, but don't worry, it'll take it's shape in the fridge.
Line a container with plastic wrap and pour the queso mixture in. Wrap, and store in the fridge for 8 hours to give it enough time to take shape.

Enjoy and keep in an airtight container for up to a week!