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Vegan Queso Fresco

Time 1 hour 30 minutes
Yields Makes about 1 cup
Vegan Queso Fresco
(Ren Fuller / For The Times)
1

Drain the tofu and pat very dry. Cut into 1-inch cubes, transfer to a large piece of cheesecloth, wrap tightly and wring as much liquid as possible out of the tofu.

2

Transfer to a large bowl and crumble into small pieces. Stir in the vinegar, lemon juice and 1 tablespoon salt. The mixture should taste quite salty. If it doesn’t, add more salt.

3

Return the mixture to the cheesecloth and wrap tightly to form into a block of cheese. Put in a small bowl. Cover with plastic wrap and refrigerate until firm, at least 1 hour. When ready to use, discard excess liquid and crumble the tofu into bits of cheese.

Make Ahead:
The queso fresco can be refrigerated in an airtight container for up to 1 week.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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