Easy Homemade Vegan Queso Fresco

Bring 1 quart of water to a simmer and add about 1 1/2 tsp of salt to make salted water. Break or cut the tofu into large chunks and blanch it in the simmering salted water for 2-3 minutes. Drain, squeezing out extra water from the tofu for a more crumbly texture, and transfer the tofu to the blender.

Add the refined coconut oil, lemon juice, apple cider vinegar, nutritional yeast, 1 1/2 tsp salt, and onion powder to the blender and blend until smooth and creamy. Pause to scrape down the sides of the blender as needed.

Transfer the creamy cheese to a container and let cool to room temperature before covering and refrigerating. Chill until firm and crumbly in texture. This takes several hours, but gets even better after a day.

The queso fresco lasts about 1-2 weeks in the fridge.