Since Mexican food is one of the delicious food trends from my list to experiment with, I really wanted to have a vegan cotija cheese recipe in my back pocket to use for a few upcoming dishes. Vegan cheese is a challenging endeavor to take on and recipes can vary from quick and easy (a few pulses in a Vitamix or food processor) to more complex and time consuming (making homemade rejuvelac to aid in the fermenting process). This cotija fits into the easy category (yay!) and can be incorporated into many vegan Mexican recipes.(coming soon…)

Vegan Cotija:

adapted from an awesome recipe on www.vegicano.com

What you need: 1 can of white beans, 3 TBSP nooch, juice from 1 whole lime, 1/2 tsp salt

Here’s the plan: Preheat oven to 350 degrees. Pulse all ingredients in a food processor until it forms a hummus like consistency. Spread out on a baking sheet lined with parchment paper about 1/2 inch thick. bake for 30-35 minutes until dry. allow to cool and crumble.