Easy Vegan Queso Fresco + Vegan Crema recipe!

●Versión en Español comienza al minuto 4:16●

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?Vegan queso fresco recipe

3/4 cup raw Cashews | Or 1 cup of Almonds
(Cover with enough water leave overnight or soak nuts in boiling water for 30 minutes)

1 garlic clove
1/8 tsp cumin powder
1/2 tsp sea salt
1/2 tsp onion powder
1 tsp olive oil
2 tsp apple cider vinegar
1/4 cup filtered water
1 Tbsp agar agar powder (Commonly found at Asian markets also available on Amazon)

After the nuts have soaked, toss the water.
Place the nuts in a food processor, pulse until they’ve broken down to crumbs.
Add the rest of the ingredients, pulse/blend until all of the ingredients are incorporated and the mixture is smooth.

Heat up a saucepan over a Low flame, when hot add the queso fresco mixture to the saucepan.
Immediately begin to stir continuously for 1 full minute.

After the minute passes, transfer the queso fresco mixture to a small bowl or container.
*I like to line my bowl with parchment paper prior to adding the queso fresco for an easy removal.

With clean hands press the queso mixture into the bowl, this will compress the cheese into the shape of the bowl.
Cover then place the queso fresco in the fridge for 3-4 hours.

?

?Vegan sour cream

1 cup raw cashews or almonds
(Cover with water leave overnight or soak nuts in boiling water for 30 minutes)

1/2 cup filtered water
2 tsp apple cider vinegar
3 tsp lime juice
1 tsp sea salt
1/2 tsp nutritional yeast

After the nuts have soaked toss the water.
Add the nuts into a blender cup, followed by the rest of the ingredients: water, vinegar, lime juice, salt and nutritional yeast.
Blend until the texture is smooth and creamy.

*If you prefer a runnier sour cream add more water, 1 tbsp at a time.
*Adjust salt to taste if needed.

#veganmexicanrecipes #veganquesofresco #vegansourcream

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