Vegan Chile con Queso with Soy Chorizo (choriqueso)
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.
Servings: 6
Calories: 258kcal
Cost: $6
Equipment
- High speed blender I use Blendtec, but a Vitamix or Ninja would also work
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, 1 jalapeño
- 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: 1cup | Calories: 258kcal | Carbohydrates: 36g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 781mg | Potassium: 798mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5576IU | Vitamin C: 31mg | Calcium: 125mg | Iron: 2mg
