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Vegan Chorizo Queso

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This dip combines vegan chorizo with a flavorful, stretchy, cashew-based homemade cheese dip.

Ingredients

You’ll need the following ingredients to make this delicious appetizer:

How to make this dip

  1. Blend your cheese ingredients. Blend the cashews, rice milk, tapioca flour, spices, lime juice and jalapeño peppers. This will be the cheese.
  2. Sauté the chorizo. Sauté the vegan chorizo in a bit of oil.
  3. Add in the remaining ingredients. Add the blended mixture, fire roasted tomatoes, and green chilis to the chorizo.
  4. Whisk until thick and stretchy. Continuously whisk the mixture until it becomes thick and stretchy, scraping the sides as necessary.
  5. Serve. Serve this dip with your favorite tortilla chips. We love high protein Torpillas.

Vegan Chorizo Queso

This dip combines vegan chorizo with a flavorful, stretchy, cashew-based homemade cheese dip.
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Servings 6 servings

Ingredients
  

To blend:

  • 1 cup raw unsalted cashews soaked*
  • 2 cups unsweetened plain rice milk
  • 2 tbsp tapioca flour (also called tapioca starch)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lime juice
  • 1/4 cup pickled jalapeño peppers

Other ingredients:

  • 1 tbsp olive oil
  • 10 oz vegan chorizo
  • 1 (14.5 oz) can fire roasted tomatoes
  • 2 tbsp green chilis

Instructions
 

  • Blend all ingredients under the To blend section. Set aside.
  • Heat the oil in a saucepan over medium heat. Add the chorizo and sauté for ~5-7 minutes, until cooked. Add in the blended ingredients, the can of tomatoes, and green chilis to the chorizo. Whisk continuously over heat for 3-5 minutes or so, until the mixture becomes creamy and thick. Scrape the sides, as necessary.
  • Serve with your favorite tortilla chips. We love high protein Torpillas.

Notes

*Soak your cashews in hot water for 30 minutes prior to using.
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