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    Home » Recipes » Chips and Dip

    Vegan Chile con Queso with Soy Chorizo (choriqueso)

    Published: Jan 3, 2023 by Abi Cowell · As an Amazon Associate, I earn from qualifying purchases · See my privacy policy linked in footer · This blog uses cookies

    Jump to Recipe

    Rich, spicy and flavorful, this vegan chile con queso with soy chorizo is incredibly delicious! Perfect for taco night, game day or nachos, you're going to love this dairy-free choriqueso dip recipe.

    small bowl of vegan choriqueso with cilantro on top and chips on the side

    This recipe is a richer, more flavorful version of my healthy low-fat vegan rotel dip without cashews but still has sneaky hidden veggies. The addition of cashews and soy chorizo to the sauce take it to the next level!

    Serve this vegan take on queso fundido, queso flameado (minus the flames) for company, at parties or when you want to a rich, super tasty dip.

    Jump to:
    • 🧄 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Instructions
    • 🍳 Equipment
    • 🚦 Calorie density score
    • 👨‍👩‍👦‍👦 Serving suggestions
    • 🥡 Make ahead and storage tips
    • ❓ FAQ
    • 🗺 Cultural influences
    • 💜 More recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    🧄 Ingredient notes

    This vegan choriqueso dip is made with potatoes, carrots and cashews as the base! This means the dip is lower in calories and fat than dips made only with cashews.

    Ingredients: soy chorizo, potato, carrot, onion, garlic, cashews, almond milk, rotel or salsa, nutritional yeast, lemon juice, salt, ground turmeric, smoked paprika
    • Soy chorizo - The best, most flavorful soy chorizo for this recipe is from Trader Joe's. You can also use Frieda's soyrizo. If you make your own soy chorizo, use that! You'll need a whole package of it.
    • Rotel - a brand name popular in America for their canned petite diced tomatoes with spicy green chiles. It adds instant flavor and heat to this nacho cheese dip. You can buy it in mild or original (spicier) versions. Look for this in the canned vegetable aisle by the canned tomatoes. If they don't have Rotel brand, get the store-brand.
    • Potatoes - Use russet or gold potatoes and be sure to peel them. Humble and nutritious potatoes make this sauce so thick and silky, thanks to their starchiness. It really is amazing. If you've never tried a potato/carrot based cheese sauce, give it a try! It's not going to taste exactly like Velveeta, but it looks the part, behaves like meltable cheese and tastes great.
    • Carrots - Gives the cheese sauce color and a little bit of sweetness.
    • Cashews - Use raw, unsalted cashews, if you can, for this recipe. The boiled, softened cashews blend into the sauce and make it rich, creamy and thick.
    • Nutritional yeast - Makes the queso taste cheesy.
    • Ground turmeric - Gives the cheese sauce color. Don't overdo it or add too much, as it will give the sauce a bitter flavor.

    📋 Substitutions and variations

    Here are some substitutions you can try for this recipe:

    • Soy chorizo - If you can't find Trader Joe's or Frieda's soy chorizo, use whatever soy-based chorizo you can find. Or, make your own. Or, you can use another plant-based crumble you like, but it will not taste the same if it's not chorizo, since chorizo has lots of chiles and spices blended into it.
    • Rotel - use off-brand or store-brand petite diced tomatoes with spicy green chiles instead of the Rotel brand. (Aldi's version is half the price and just as good!) Rotel is basically petite diced tomatoes with spicy green chiles and a few seasonings. So, you can also substitute mild, medium or spicy tomato salsa! Another option is canned chopped green chiles or jalapeños (canned, pickled, fresh raw or roasted) instead.
    • Potatoes - Up to ½ of the potatoes can be substituted with cauliflower florets (fresh or frozen) in this recipe. The more cauliflower you use, the less thick and starchy the cheese sauce will be.
    • Carrot - Instead of fresh carrot, you can use frozen carrot. While I have not personally tested this substitution, you could possibly use butternut squash instead of carrot in this sauce.
    • Cashews - Instead of raw cashews, use plain roasted cashews instead. Or, you can use raw sunflower seeds as you would the cashews. Another option is almond flour (add the almond flour directly to the blender, do not boil it).
    • Onion - Instead of using fresh onion, you can use frozen onion. Or, if you're in a pinch, use ½ teaspoon onion powder (add it straight to the blender). Do not use red/purple onion, it will make the cheese sauce change colors.
    • Garlic - Instead of fresh garlic cloves, use jarred 2 teaspoons minced or crushed garlic (add it straight to the blender). Or, if you're in a pinch, use ½ teaspoon garlic powder or granulated garlic.
    • Almond milk - Instead of almond milk, you can use another plant-based milk that is unsweetened and unflavored, such as: soy milk or cashew milk.
    • Lemon juice - Instead of lemon juice, use 1 teaspoon apple cider vinegar, white vinegar or white wine vinegar.

    Want to switch up the flavors? Here are some variations to try with this recipe:

    • Salsa - Mix in 1 cup of your favorite salsa instead of the canned Rotel
    • Taco Seasoning - Mix in one packet (or 1-2 tablespoons) of taco seasoning to the cheese sauce instead of the Rotel.
    • Jalapeños - Blend in ¼ cup of canned jalapeños when blending the cheese sauce. Or, mix in diced raw, roasted or sautéed jalapeños and onions instead of the Rotel

    🔪 Instructions

    Step-by-step instructions for how to make vegan chile con queso with soy chorizo. This dairy-free choriqueso dip is worth the effort!

    Process step 1 boil potato, carrot, onion, cashews

    In a medium pot, add cut potatoes, carrots, cashews, onion and garlic. Cover with water and bring to a boil. Boil the veggies until they are fork tender, then drain.

    Step 3 blend until smooth

    Add drained, cooked veggies and cashews to blender with nutritional yeast, turmeric, salt, almond milk and optional (but recommended!) smoked paprika and lemon juice, if using. You may need to do this in more than one batch, depending on your blender size.

    Step 3.1 blended nacho cheese sauce

    Blend until completely smooth (I use a Blendtec and press the smoothie or soup button). If it will not blend, you may need to add a bit more almond milk. Taste the sauce and adjust salt, as needed.

    Process step 3 pan sear soy chorizo

    Heat a non-stick skillet over medium heat, then add soy chorizo to the pan (be sure to remove and throw away the plastic casing first!)

    Process step 4 cooking soy chorizo

    Using a wooden spoon or spatula, break up the chorizo into small pieces in the pan while it is cooking. You want to heat and pan-sear the chorizo for about 2-3 minutes. Then, remove from heat.

    Process step 6 add seared soy chorizo to prepared queso

    Add blended cheese sauce, pan-seared soy chorizo, the UNdrained can of Rotel (spicy tomatoes with green chiles) and fresh chopped cilantro in medium sauce pan. Stir together.

    Process step 7 stir chorizo in and serve

    Heat over medium low heat for 5-8 minutes until hot and bubbly, stirring frequently to prevent burning the bottom.

    pan of choriqueso with bowl next to it, with chips and tomatoes

    Serve hot with tortilla chips (store-bought or homemade oil-free chips).

    🍳 Equipment

    • High speed blender - for blending a completely smooth vegan liquid cheese
    • Medium saucepan
    • Non-stick skillet

    🚦 Calorie density score

    🟡 This recipe gets a yellow light on the calorie density chart. Some of the ingredients (the cashews and soy chorizo) are higher than 600 calories per pound, so eating richer meals like this regularly may prevent you from losing body fat or may even cause you to gain weight. Learn more about calorie density from Jeff Novick, MS, RDN.

    Get your own printable calorie density chart for your refrigerator and free ebook explaining calorie density in simple terms.

    👨‍👩‍👦‍👦 Serving suggestions

    • Choriqueso Dip and Chips - Devour this spicy vegan choriqueso with tortilla chips as a dip or appetizer.
    • Pair with homemade oil-free tortilla chips - If you're looking for an oil-free, fat-free option for tortilla chips, you can bake your own in about 20 minutes! Here's my recipe for homemade baked tortilla chips.
    • Sauce for enchiladas, flautas, taquitos or tacos
    • Make Loaded Vegan Nachos
    • Pour over a homemade plant-based burrito bowl
    • Drizzle over tostadas

    🥡 Make ahead and storage tips

    All cooked foods are perishable, so please use your good judgment about how long to store something. We comfortably keep this vegan chile con queso with soy chorizo stored in an airtight container or mason jar in our refrigerator for up to 5 days.

    Freeze in an airtight container for up to 3 months.

    To reheat, thaw overnight in the refrigerator. Or, you can defrost it in the microwave using your defrost setting. Once it's thawed, place it in a small saucepan over medium low heat and simmer, stirring frequently, until it becomes smooth again, all the ice crystals have dissolved and it's bubbly.

    ❓ FAQ

    Is plant-based queso healthy?

    It depends on the ingredients, for sure, but typically it is healthier than the traditional option. For example, this plant-based queso is made with whole foods, such as potato, carrot, cashew, onion, garlic and seasonings. The soy chorizo has 0 cholesterol, about half the fat as pork chorizo and half the calories.

    Is plant-based queso vegan?

    Check the ingredients. If it contains milk, dairy, butter, eggs or meat, then it is not vegan.

    Do you heat up plant-based queso?

    Queso is always best served hot, so yes heat up your plant-based queso. If you try it cold and like the texture and flavor of it cold, then you can enjoy it that temperature as well.

    What do you eat with plant-based queso?

    The best thing to eat with plant-based queso is tortilla chips! But, don't stop there. It's delicious drizzled over tacos, nachos, enchiladas, burrito bowls, flautas, salad bowls, rice bowls and more.

    🗺 Cultural influences

    This recipe is inspired by my background as a native of Houston, Texas, where TexMex cuisine is abundant, authentic and celebrated. It's a vegan take on chile con queso with chorizo, queso fundido and queso flameado.

    What is the difference between chile con queso and queso fundido?

    Chile con queso is typically made of melted cheese, along with onions, green chiles (jalapeño, serrano, etc.) and cilantro. It may or may not have tomato, spices, ground meat or chorizo. It is normally served with corn tortilla chips.

    Queso fundido or queso flameado is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer. It is served with flour tortillas as a filling instead of a dip often.

    Both are eaten throughout Texas and Mexico.

    See About for more information on my cultural influences and how I attribute recipes.

    💜 More recipes you'll love

    If you loved this vegan queso fundido dip, then check out my other plant-based TexMex condiments, appetizers and game day faves!

    • grabbing a chip from a sheet tray full of nachos
      Loaded Vegan Nachos
    • bowl of chips with salsa and limes
      Healthy Fat Free Tortilla Chips (Baked or Air Fryer)
    • finished sauce
      Soaking Cashews 4 Ways + Vegan Cashew Sour Cream Recipe
    • salsa in bowl with chips
      Fresh Pico de Gallo (Salsa Fresca)

    Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄

    📖 Recipe

    small bowl of vegan choriqueso with cilantro on top

    Vegan Chile con Queso with Soy Chorizo (choriqueso)

    Abi Cowell
    Rich, spicy and flavorful, this vegan chile con queso with soy chorizo is incredibly delicious! Perfect for taco night, game day or nachos, you're going to love this dairy-free choriqueso dip recipe.
    5 from 1 vote
    Estimated Cost: $6
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 30 minutes mins
    Cook Time 10 minutes mins
    Total Time 40 minutes mins
    Course Chips and Dip
    Cuisine TexMex
    Servings 6
    Calories 258 kcal

    Equipment

    • High speed blender I use Blendtec, but a Vitamix or Ninja would also work
    • Non-stick skillet
    Prevent your screen from going dark

    Ingredients
     
     

    • 3 cups yukon gold or russet potatoes about 5 medium potatoes (or 530 grams), peeled and cut into large squares
    • 1 ½ cups carrot about 5 medium carrots (or 210 grams carrot), peeled and cut into large pieces the same size at the potatoes
    • 1 small onion (or 175 grams), quartered
    • ¼ cup raw cashews
    • 5 cloves garlic (20 grams), whole
    • 1.5 cups almond milk unsweetened, unflavored
    • 3 tablespoons nutritional yeast
    • ½ teaspoon ground turmeric
    • ½ teaspoon sea salt
    • ½ teaspoon smoked paprika optional but highly recommended
    • 1 tablespoon lemon juice optional but highly recommended
    • 12 ounces soy chorizo casing removed, from Trader Joe's or Frieda's
    • 10 ounces Rotel with liquid, do not drain = spicy diced tomatoes with green chiles, Rotel brand or similar
    • 1 jalapeño stem removed and sliced (optional)
    • ½ cup fresh cilantro chopped (optional)
    • tortilla chips store-bought or homemade, for serving

    Instructions
     

    Make potato cashew cheese sauce

    • In a medium pot, add cut potatoes, carrots, cashews, onion and garlic. Cover with water. Then, boil the veggies until they are fork tender, then drain.
      3 cups yukon gold or russet potatoes, 1 ½ cups carrot, 1 small onion, 5 cloves garlic, ¼ cup raw cashews
    • Add drained, cooked veggies to high speed blender with nutritional yeast, turmeric, salt, almond milk and optional (but recommended!) smoked paprika and lemon juice, if using. You may need to do this in more than one batch, depending on your blender size.
      1.5 cups almond milk, 3 tablespoons nutritional yeast, ½ teaspoon ground turmeric, ½ teaspoon sea salt, ½ teaspoon smoked paprika, 1 tablespoon lemon juice
    • Blend until completely smooth (I use a Blendtec and press the smoothie or soup button). If it will not blend, you may need to add a bit more almond milk.
    • Taste the sauce and adjust salt, as needed.

    Cooking the soy chorizo

    • Heat a non-stick skillet over medium heat, then add soy chorizo to the pan (be sure to remove and throw away the plastic casing first!) Using a wooden spoon or spatula, break up the chorizo into small pieces in the pan while it is cooking. You want to heat and pan-sear the chorizo for about 2-3 minutes. Then, remove from heat.
      12 ounces soy chorizo

    Finish making the queso

    • Add blended cheese sauce, pan-seared soy chorizo, the UNdrained can of Rotel (spicy tomatoes with green chiles), jalapeño and fresh chopped cilantro (if using) in medium sauce pan. Stir together.
      10 ounces Rotel, ½ cup fresh cilantro
    • Heat over medium low heat for 5-8 minutes until hot and bubbly, stirring frequently to prevent burning the bottom.
    • Serve hot with tortilla chips.
      tortilla chips

    Notes

    This recipe makes about 6 cups. To keep hot during a party, transfer to a small slow cooker or Crockpot on low or keep warm setting. Refrigerate any leftovers for up to 5 days. Or, freeze in a sealed container for up to 3 months.

    Nutrition

    Serving: 1cupCalories: 258kcalCarbohydrates: 36gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 781mgPotassium: 798mgFiber: 5gSugar: 5gVitamin A: 5576IUVitamin C: 31mgCalcium: 125mgIron: 2mg
    Keyword best vegan chorizo, soy chorizo trader joe's, vegan cheese dip with chorizo, vegan chile con queso, vegan choriqueso, vegan queso
    Tried this recipe?Let us know how it was!

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    About Abi Cowell

    Hey y'all! I’m the plant-based food blogger, recipe developer, photographer and cooking class instructor behind Very Veganish. Join me as we explore and taste incredible plant-based food, with cultural influences from around the world. You’ll find healthy comfort food vegan recipes and inspiration here. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers with copious glasses of iced tea.

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    Abi Cowell smiling in her kitchen

    Hi! I'm Abi, mom of two hungry boys, caregiver, plant-based food blogger and cooking instructor from Houston, Texas. I help busy women create simple & healthy vegan meals in under 30 minutes so they spend less time in the kitchen cooking and cleaning. Join me as we make quick & easy vegan comfort food you and your family will love (no matter how they eat).

    More about me →

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