Vegan Cotija Cheese

Traditional dairy Cotija cheese is dry and crumbly, similar in texture to some kinds of feta. It’s salty and actually pretty pungent. In fact, we call Cotija “foot or paw cheese.” I make a vegan version that’s a bit milder, with unsoaked macadamia nuts to keep the cheese fi rm and f l uf f y. So when you sprinkle this Cotija on Mexican street corn, it will stay on the cobs. 8 ounces

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Step 1

Preheat the oven to 350°F with a rack in the center position.

Step 2

In a high-powered blender, pulse the nuts until crumbly and the texture resembles coarse sea salt. Transfer to a large rimmed baking sheet; sprinkle with the pickle juice, lemon juice, garlic, nutritional yeast, and salt; and mix well with your hands. Spread evenly in a single layer and bake for 17 minutes. Remove from the oven and use a spatula to mix the nuts, then spread evenly once again and bake until browned and dry, about 17 minutes more.

Step 3

Remove the Cojita from the oven and let cool and dry completely, about 30 minutes. Store in a glass jar in the refrigerator for up to 3 weeks.