Traditional Cotija Cheese is often called ‘Mexican Parmesan‘ for it’s many similar qualities. Here’s my vegan take on it. It’s soy and nut free, quite versatile and a delicious topping for many a Mexican Dish (as well as well as anywhere you’d use Vegan Parmesan.) Enjoy!
White Bean Cotija
1 1/2 Cup Cooked White Beans (Rinsed & Drained)
2 TBS Nutritional Yeast
2 tsp fresh lemon juice
1/2 tsp salt
1. Preheat Oven to 350
2. In a food processor grind (pulse) down ingredients into a fine paste (scraping down the sides every few pulses to mix evenly)
3. Spread a 1/4 inch layer on a cookie sheet lined with parchment paper.
4. Bake for 25 – 30 minutes until dry.
5. Allow to cool then crumble!