Step 1

To begin, soak the almonds in room temperature water for about 10-12 hours, or overnight.

Step 2

Place the almonds in a high-speed blender or food processor with vinegar, nutritional yeast, and salt. Blend until no large chunks remain, scraping down the sides throughout. Set aside.

Step 3

In a small saucepan over medium-low, bring the agar and water mixture to a simmer while stirring constantly for 3 minutes, or until it appears thickened.

Step 4

Add the agar mixture to your blender, then the coconut oil. Blend everything together for another 1-2 minutes, or until the texture is similar to ricotta. Taste and adjust salt as needed (cotija cheese is traditionally quite salty).

Step 5

Transfer everything to a cheesecloth (or nut milk bag) over a bowl or plate. Bring the edges of the cheesecloth in and twist together to remove any excess liquid.

Step 6

Transfer to your fridge and let the cheese set in the cloth for at least 6 hours, but preferably overnight. Serve over all your favorite meals like tacos, chilaquiles, and more. Happy eating!