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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


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


  • 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.


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