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Export 3 ingredients for grocery delivery
Step 1
Drain the soaked almonds. Place in a food processor with the lemon juice, salt, nutritional yeast, and water. Process until light and fluffy, stopping to scrape down the sides as needed. It's okay to maintain a small amount of almond texture. Add the agar powder to the processor and pulse several times to incorporate.
Step 2
Transfer the mixture to a small sauce pan. Cook over medium heat for 3 to 5 minutes, whisking or stirring constantly. When you see some bubbling and know the mixture has reached boiling temperature, remove from heat and transfer to ramekins or a small bowl.
Step 3
Refrigerate until ready to use. Your almond queso fresco will be set and ready to use in about 30 minutes.
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