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Macadamia Nut Queso Fresco

Macadamia Nut Queso Fresco

What can I say about vegan cheese? I don’t like it. I’m sorry, but I just don’t. Maybe it’s because I was a passionate cheese lover before going vegan. Oh did I love cheese! The stinkier the better. The vegan versions of cheese just don’t live up to my expectations, so I prefer to do without it. However, I decided to give it a try once more with this macadamia nut queso fresco, because you can’t drink a good glass of wine without cheese.

Macadamia Nut Queso Fresco

The Recipe: Macadamia Nut Queso Fresco

This cheese is perfect for a fruit and jam cheese plate, but also topped with a chipotle-pineapple salsa and some chips. The texture is light and easily spreadable. It has a touch of sweetness, but is savory in all the right ways.

Macadamia Nut Queso Fresco

Macadamia Nut Queso Fresco

The best part of it is that it is so easy to make. First you soak the macadamia nuts in water overnight. The following day you grind them in the food processor with garlic, oil, salt, and a bit of lime juice. This makes a sort of paste with the consistency of ricotta cheese. You wrap this paste in cheese cloth, squeeze out the excess liquid and leave in the fridge overnight. That’s it, your cheese is ready to eat.

Macadamia Nut Queso Fresco

 

Macadamia Nut Queso Fresco

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Macadamia Nut Queso Fresco

Prep Time 25 minutes
Cook Time 1 day
Total Time 1 day 25 minutes
Servings 3 servings
Author Dora Stone

Ingredients

Queso Fresco

  • 1 cup Macadamia nuts, raw
  • 1 clove Garlic, peeled
  • 1 tsp. Lime juice, fresh
  • 1 tbsp. Olive or vegetable oil
  • 2 tbsp. Water
  • ½ tsp. Salt
  • 1 piece cheesecloth

Chipotle Pineapple Salsa

  • 1 Tomato, large
  • 1/4 Onion, white
  • 1 clove Garlic, unpeeled
  • ¼ cup Chopped pineapple
  • 1 Chile chipotle adobo (1 pepper)
  • 1 tbsp. Cilantro, chopped

Instructions

  1. For the queso fresco: soak the macadamias in water at room temperature overnight. The following day, drain the nuts and place in a food processor with the garlic, lime juice, oil, water, and salt.
  2. Process 1-2 minutes or until the nuts turn into a paste that resembles ricotta cheese. Taste and adjust seasoning.
  3. Wet a large piece of cheesecloth, approximately 12” X 12”. Place the paste in the center and a form it into a ball by gathering the edges of the cheesecloth around the cheese.
  4. Twist the top edges of the cheesecloth to tighten, give shape, and get rid of excess water in the cheese. Place the cheese bundle on a plate and let sit overnight in the refrigerator.
  5. The next day unwrap your cheese and serve.
  6. To make the salsa: boil water in a small saucepot. Drop tomato in and lower heat to a simmer. Simmer for 3-4 minutes or until the tomato begins to soften.
  7. While the tomato is simmering, set a large sauté pan to medium-high heat. Place the onion and garlic in the pan and let the high heat char them for 2 minutes on each side. Remove from pan, peel the garlic, and place them both in the blender.
  8. Remove the tomato from the water and add to the blender. Add the chipotle, cilantro, and pineapple to the blender and process until you reach the desired consistency. Season with salt and pepper.

Recipe Notes

If you cannot easily find raw macadamia nuts, you can substitute with blanched almonds.

 

 

  • dorastable

    We love Native Foods too!

  • aaliyanna

    recently went vegan and it’s been a bit tough at times. I miss my queso fresco mexicano and ditto on the vegan cheese. guacala! anyway, before I get too excited (really, too late!), does this queso fresco taste similar to queso mexicano? like, where I can have a nice big bowl of frijoles con queso?

    • dorastable

      Hi Aaliyanna,

      I know what you mean, it is difficult at times, especially around the holidays when you want to share a meal with your family and they are SO not vegan. Hang in there! This is the only version of vegan cheese that I enjoy so far. I wouldn’t say it is exactly like queso fresco, but it is a good substitute. Before going vegan I was a huge cheese fan, so that’s why I think I’m not on board with the vegan cheese, but this macadamia nut cheese is very good. Even my husband like it!