Great for balancing heat and bringing flavors together, this vegan queso fresco cheese is perfect for nachos, quesadillas, enchiladas, and more. Scroll down to see our recipe recommendations.
Forager Project® Yogurt (Cashewmilk (Filtered Water, Cashews*), Tapioca Starch*, Coconut Cream*, Cultures), Water, Coconut Oil*, Tapioca*, Corn*, and Rice Starch*, Sea Salt, Calcium Phosphate, Natural Flavors, Fava Bean Protein Flour*, Cultured Dextrose*, Natural Flavor*, Lactic Acid, Annatto* (for Color).
*Organic
Allergens: Cashews, Coconut
Made from our Cashewmilk Yogurt, offering incredible melt & stretch, our organic, dairy-free cheese is specially crafted for all your everyday cheese needs and wants. Click here to learn more about our cheese-making process.
All Forager products are certified organic. We’re committed to organic because it’s better for the earth and better for our bodies. Because we’re certified organic, it means our products contain no artificial ingredients, flavors or preservatives, no toxic or persistent chemicals, no synthetic fertilizers or sewage sludge. What’s more, organic growing practices help enhance soil fertility while protecting wildlife and promoting biodiversity.
All Forager products are non-GMO. Our certified organic certification ensures our products are not only free of GMOs but are better for the earth and for our bodies in lots of other ways. Read more about why we believe Organic Matters.
Yes, Forager Project cheese is free of lactose, gluten, and soy.
Yes, just like all of our ingredients, the cultures we use are strictly vegan.
Yes, our vegan cheeses do melt! Keep in mind, different flavors are designed for different eating occasions. While our Vegan Jack and Vegan Mozzarella can be used in nearly every form, our Vegan Parmesan and Vegan Queso Fresco cheese generally perform better crumbled or shredded. We recommend heating our cheese to see its incredible melt and stretch. For recipes on how to best cook our vegan cheese or general vegan cooking inspiration, check out our recipes page.
Forager Project Vegan Cheese should be stored in the refrigerator. Once you’ve opened the cheese, you can store it in the refrigerator for up to two weeks. To best preserve the cheese, rewrap chunks or place in a bag. We recommend storing at less than 40°F in a clean and sanitary refrigerator.
Michele L. Seattle, WA
Judy H. Marblehead, MA
@sorrow_beauty
