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.
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.
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
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
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.
Whole Foods carry raw macadamia nuts.
So I made this tonight and I’ve never made my own cheese before (vegan or not) so I’m a little nervous that the end product might be too soft. I just wondered if you have any additional advice as far as adding water to make sure it actually blends. I soaked my macadamias for about 7 hours and my blender just wouldn’t break them down, so I added a considerable amount of water and then it seemed to come out fine but made more than I expected. I tasted a little bit and it was nice and soft and very tasty so far but didn’t want to squeeze out too much liquid after adding it to the cheesecloth because it was milky/oily. I’m sure I’d like to make it again and want to make sure troubleshoot any issues before that :) Thanks!
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 :).
Thanks for sharing Cristina!!
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.
I just discovered your blog and I am obsessed! Will be trying this out soon as I do miss queso fresco on my tacos.
Glad you found us!!
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.
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.
Love love this! Thank you for sharing such amazing recipes I look forward to trying this out. I do have a question that maybe you could share your insight of with me. Is there any substitute that can be used other then nutritional yeast? I know it must play an important role in assuring the consistency of queso fresco but just wondering if their was another option to use.
Thank you so much in advance.
You can just omit it. It is still very good without it.
Nuts.com has all the raw, organic, nuts you’d ever need!
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?
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!
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.
We love Native Foods too!