Requesón is a type of cheese popular in Mexico, Portugal and Brazil. For it’s texture (lumpy and creamy) and flavour can be used as a substitute for Ricotta cheese in multiple recipes.
Enjoy this vegan style Requesón in tacos or with bread.
- 250 grs. almonds
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 lime (juice)
- 4 tbsp. olive oil
- 1/2 tbsp. paprika
- 1/4 tbsp. oregano
- Salt and pepper to taste
For the milk: Soak the almonds in water overnight then drain and rinse. Blend with 4 cups of water. Strain using a cheese cloth. Keep milk in the refrigerator, it will last for about 1 week.
For the requesón: In a large pan fry the onion and garlic with some olive oil. When caramelized add the almond