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    Home » Appetizers » Macadamia Nut Queso Fresco

    Macadamia Nut Queso Fresco

    Published: Sep 27, 2015 · Modified: Jan 26, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Cheese board with macadamia nut cheese, nuts, apples, and crackers.

    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.

    Collage of processing macadamia nuts in a food processor.

    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.

    Gathering up cheesecloth around macadamia nut cheese to strain.
    Macadamia nut cheese wrapped in cheesecloth on a white page.

    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.

    A wheel of macadamia nut queso with a wedge cut out.
    Water crackers next to a wheel of macadamia nut cheese topped with tomato salsa.
    macadamia-nut-queso-fresco5
    Save Recipe Go to Recipe Box
    4.34 from 12 votes

    Macadamia Nut Queso Fresco

    Vegan cheese isn't my favorite - it just doesn't live up to my memories of cheese. I tried again though and this queso fresco comes really close!
    Pin Recipe Print Recipe
    Prep Time25 mins
    Cook Time1 d
    Total Time1 d 25 mins
    Course: Appetizer
    Cuisine: Mexican
    Servings: 3 servings
    Calories: 446kcal
    Author: Dora Stone

    Ingredients

    Queso Fresco

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

    Chipotle Pineapple Salsa

    • 1 Tomato large
    • ¼ Onion, white
    • 1 clove Garlic unpeeled
    • ¼ cup Chopped pineapple
    • 1 Chile chipotle adobo (1 pepper)
    • 1 tbsp. Cilantro chopped
    Prevent your screen from going dark

    Instructions

    • 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, nutritional yeast, and salt.
    • Process 1-2 minutes or until the nuts turn into a paste that resembles ricotta cheese. If necessary you can add 1 tbsp. of water to reach the ricotta consistency. Taste and adjust seasoning.
    • 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.
    • 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.
    • The next day unwrap your cheese and serve.
    • 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.
    • 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.
    • 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.

    Notes

    If you cannot easily find raw macadamia nuts, you can substitute with almonds. If you are making this with almonds soak them overnight in boiling hot water. Then remove the skins the next day. 
    If you want the cheese to crumble, bake at 325F for 7 minutes, flip the cheese and bake for 8 more minutes.

    Nutrition

    Calories: 446kcal | Carbohydrates: 14g | Protein: 6g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 1g | Sodium: 389mg | Potassium: 391mg | Fiber: 6g | Sugar: 5g | Vitamin A: 933IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « Mexican Pickled Jalapeños and Radishes
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    Reader Interactions

    Comments

    1. Cristina

      October 24, 2019 at 9:51 pm

      Hello, Dora!
      I have been vegan for 7 years, and I love it. I don’t miss any foods because I love all of my whole food “replacements.” It took a while, though, to achieve recipes that I love. I totally agree with what “The Detonator” wrote, above. That was really well-put. I also don’t like vegan cheese, like you, so instead of using vegan cheese, I use a recipe called sunflower sour cream from the Country Life cook book. It’s
      1 cup sunflower seeds
      1/3 c lemon juice
      1 tsp salt
      1 tsp onion powder
      1/2 tsp garlic powder
      1 2/3 c water
      Blend.
      I actually modify the original recipe by adding 1 clove of garlic and 1/3 of an onion. I use this anywhere one might use cheese or salad/cooked vegetable dressing or atop whole grains or beans or potatoes or loaves or on sandwiches...it even is good on macaroni and blends well with tomato sauce! Maybe you know the recipe already, but I thought I’d share :).

      Reply
      • Dora S.

        November 03, 2019 at 8:06 pm

        Thanks for sharing Cristina!!

        Reply
      • Maggie P

        March 26, 2021 at 1:16 pm

        Thanks for sharing the recipe, Christina. I've been eating this way since this past Auguat and haven't found a cheese or sour cream I like. Dora I just made the cheese and it is the fridge waiting for snacking tomorrow.

        Reply
    2. Cassie

      April 01, 2019 at 8:01 am

      I just discovered your blog and I am obsessed! Will be trying this out soon as I do miss queso fresco on my tacos.

      Reply
      • Dora S.

        April 02, 2019 at 9:43 am

        Glad you found us!!

        Reply
    3. Lili

      July 24, 2017 at 1:49 pm

      What happens if I soak macadamia nuts that have been roasted and salted, (in fact imported from Hawaii)? Can I use those in place of raw macadamia nuts? You are blessed being in Hawaii and being able to get those nice fancy nuts. Here in California they're pretty expensive and normally you only find them roasted and salted.

      Reply
      • dorastable

        July 29, 2017 at 9:50 am

        Hi Lili, I used to live in CA and I would get the raw macadamia at whole foods in the bulk section. You can also use almonds in place of macadamia nuts. I don't see why soaking the roasted and salted macadamias wouldn't work. It is going to change the flavor of the finished product but I think it will still be good.

        Reply
    4. aaliyanna

      September 11, 2016 at 1:00 am

      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?

      Reply
      • dorastable

        September 12, 2016 at 11:27 am

        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!

        Reply
      • The Detonator

        October 07, 2017 at 12:49 pm

        One of the tricks of going vegan is to treat foods as individual. If you taste something, I find it's less useful to ask, "Does this taste like dairy ___?" Instead, I find it helpful to ask, "Does this taste good?" Veganism really adds so many new opportunities to experience different flavors. It's hard, but try not to get hung up on looking for direct substitutions.

        Reply
    5. dorastable

      January 08, 2016 at 1:00 pm

      We love Native Foods too!

      Reply

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