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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!
Course Appetizer
Cuisine Mexican
Prep Time 25 minutes
Cook Time 1 day
Total Time 1 day 25 minutes
Servings 3 servings
Calories 446kcal
Author Dora Stone


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


  • 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.


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.


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