Vegan Queso Cotija

This vegan queso cotija is crumbly, salty, and tangy. There’s absolutely no dairy in it and it’s delicious. It is perfect for topping sopes, chilaquiles, enchiladas, gorditas, salads, and pastas.

Course Side Dish

Cuisine Mexican

Prep Time 15

Cook Time 23 45

Total Time 1

Servings cups

Calories 78kcal

Author Dora S.

Ingredients

1 cup Slivered almonds
2 tsp. Lemon juice
2 tsp. Brine from a jar of manzanilla olives
Salt to taste

Instructions

Place the almonds. Lemon juice, brine, and salt in a food processor.
Process until you get a crumbly mixture resembling cheese, about 4-5 minutes. Be careful not over process or you’ll end up with almond butter.
Place mixture in a cheese cloth or nut bag and twist tight to close and squeeze all of the excess liquid out.
Place in the refrigerator for 24 hrs.
Remove cheese from cloth and crumble.

Video

src="//video.mediavine.com/videos/ei2jibwnww8lzjmml9uy.js" async data-noptimize>

Notes

You can also use lime juice. Recipe adapted from Veggies Don’t bite

If you eat nutritional yeast, add 1 tsp. to the recipe before processing.

Nutrition