Vegan Queso Fresco
Some friends asked me if a follow a specific diet specially vegan or vegetarian since most of my recipes are plant base. My answer is I don't, I do not follow any specific diet. I share plant base recipes because it is clear for me that meat already has its own marketing. Besides, it amazed me how other ingredients different that animal cheese can make you mouth blow out!
Joshua Rosenthal, the head of the IIN (Institute of Integrative Nutrition), where I got my degree as a health coach, always invited us to opened our minds. Bodies are unique and as a health coach we need to listen. This is what my program is about, listen your concert and guide of how to listen you body. It is not our target to follow an specific diet.
Almonds Queso Fresco is an easy and tasty option to use in your soups, tacos, sopes, veggies. Thank you to Luna who provide this an other recipes during her vegan cheese online course.
- One cup of almonds. Soaked the night before and remove the skin
- One glove of garlic
- 1/4 cup of sauerkraut
- Extra Virgin Olive Oil
- Pinch of Sea Slat
- Place all the ingredients in a food processor. Add few water until you get a pure
- Pour the mixture in a cheesecloth. Gently lift the corners and sides of the fabric in together and tie with string to enclose the mixture, being careful not to squeeze the bundle.
- Tie the end of the string around the center of a wooden spoon and use tis to spend the package over the bowl. Make sure there is an inch or 2 between the bottom of the bowl and the lowest point of the bundle so it has room to drip.
- Leave the hang and strain for 12 hrs. The longer you leave it, the more water you will collect and the firmer your "cheese" will be. After this time, lift out the bundle and open carefully the fabric.
- Place your "cheese" in a container place it on the fridge (keep the good bacteria of the sauerkraut) or in the oven for 15 or 20 min (300F)