Vegan Cotija Cheese | Almond Cheese with a Mexican Touch
This vegan cotija cheese is easy to make and uses up the pulp from homemade vegan crema. This almond cheese is light, slightly tangy, spreadable and crumbly. You’ve got to try it on vegan tacos, tostadas and soups!
1.5 teaspoonsvegetable oilany neutral tasting oil of your choice
Make the vegan crema recipe then save the almond pulp to make this vegan cotija queso.
Place the pulp in a small bowl then spread around. Sprinkle in the salt, nutritional yeast, the lime juice and the oil. Give the ingredients a good mix. Taste and adjust the salt or lime juice if desired. Shape to desired shape and serve or refrigerate for 1 hour before serving.
Crumblier Cotija Cheese
For a crumblier texture, spread out the mixture on a non-stick baking sheet. Bake at 380F for about 8 minutes or until you achieve your desired crumbly texture. Keep a close eye on it so it doesn't burn. Enjoy!
Store leftover in the refrigerator and eat within 7 days.