Almond queso fresco (Queso fresco de almendras) from Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes (page 31) by Dora Ramírez

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  • Serves : 4 (about 1 cup/117 g)

  • EYB Comments

    Can substitute unsweetened almond milk for avocado oil. Almonds require overnight soaking. Cheese needs to set overnight in refrigerator.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oaxacan refried black beans (Frijoles refritos Oaxaqueños)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute unsweetened almond milk for avocado oil. Almonds require overnight soaking. Cheese needs to set overnight in refrigerator.

  • KateS27 on May 28, 2026

    I’m not sure this tastes like queso fresco, but it is definitely tasty! I followed the option to bake it so it would be more crumbly. I’m putting it back in the fridge to see if it firms up a bit more to top some enfrijoladas later. I’ll definitely try to make it again to try to keep getting better at it!

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