Almond Requesón cheese-style and milk

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

Author: Aída Guerra

Foodie, Mexican-Canadian with a passion to share my favourite recipies.