- Average
- Average budget
Ingredients
- 1 quart salted water
- 1 lb extra firm tofu
- 1/2 cup refined coconut oil, melted
- 1 tbsp freshly squeezed lemon juice
- 2 tsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1 1/2 tsp salt
- 1/2 tsp onion powder
Preparation
Step 1
Bring 1 quart of water to a simmer and add about 1 1/2 tsp of salt to make salted water. Break or cut the tofu into large chunks and blanch it in the simmering salted water for 2-3 minutes. Drain, squeezing out extra water from the tofu for a more crumbly texture, and transfer the tofu to the blender.
Add the refined coconut oil, lemon juice, apple cider vinegar, nutritional yeast, 1 1/2 tsp salt, and onion powder to the blender and blend until smooth and creamy. Pause to scrape down the sides of the blender as needed.
Transfer the creamy cheese to a container and let cool to room temperature before covering and refrigerating. Chill until firm and crumbly in texture. This takes several hours, but gets even better after a day.
The queso fresco lasts about 1-2 weeks in the fridge.