Vegan Choriqueso (Queso Dip with Chorizo)

The combination of spicy, acidic chorizo and smooth, creamy cheese is one of my favorite appetizers in Mexican cuisine. This warming comfort food has turned dairy-free, vegan, and allergy-friendly here, and I think you’ll love it as much as I do.

This recipe comes on the heels of my Easiest Vegan Cheese Sauce Base recipe, and is the first one I’m publishing using it! But don’t worry, I have lots more on the way. 🙂

So if you haven’t already, take a quick peek over there and acquaint yourself with it because you’re going to need a double batch for this recipe.

What is choriqueso and how do I eat it?

Choriqueso is a fondue made from melting white cheese (usually Oaxaca, which is very similar to mozzarella) and adding fried chorizo. Sometimes onion or tomato can be added, or even bell pepper. One of my favorite varieties in Mexico was served with sautéed mushroom slices!

Overall, the cheese itself is very mild in terms of flavor – but the punch comes when the chorizo is added! It’s spicy, acidic, and bright red. The flavor is addictive and pairs beautifully with all kinds of other foods. I even use it in my Quick and Easy Vegan Pozole recipe to add amazing depths of flavor that would normally take hours to develop.

It’s eaten with chips, fresh tortillas, bread, or whatever else you can get your hands on to dip and scoop it with. You’ll be in heaven if you try it over fries!

Ingredients

The ingredients you’ll need here are

1. a vegan Mexican style chorizo (Cacique soyrizo is my favorite),

2. vegan mayonnaise,

3. vegan butter or oil,

4. chopped white onion,

5. lime juice,

6. miso paste, and

7. salt.

Some fresh cilantro leaves to garnish are also lovely. And of course, you’ll need the double batch of cheese sauce.

This recipe as written contains soy – but if you avoid it, check out this spice mix and add one tablespoon + one tablespoon of vinegar to your ground meat replacement of choice, and Sir Kensington’s Fabanaise is soy-free, as well!

Equipment

Equipment and tools you’ll need are:

A stovetop burner,

a medium sized pan,

a silicone spatula,

an oven-proof bowl big enough to hold at least four cups,

a smaller heatproof bowl that can hold at least a cup,

an ovenproof platter or pan to bake the larger bowl on (in case of overflow), and

an oven to bake it in.

Process

1. Preheat oven to 400°F

2. heat your pan over medium heat, and add your butter/oil

3. add the chorizo and stir well until it starts to appear more dry (about 3-4 minutes)

4. add the onion and miso paste, stirring well to incorporate

5. once the onions are translucent, separate a third of the mixture and set aside for garnish

6. add the cheese sauce

7. stir well until completely incorporated

8. add lime juice and stir well

9. add mayonnaise and stir well

10. taste test and add more salt if desired

11. pour cheese mix into oven safe bowl (unless your pan can go straight into the oven, then do that – fewer dishes to wash!)

12. add remaining chorizo to top

Ready to bake!

13. set bowl on baking tray in oven and bake for 20 minutes

14. remove from oven, squeeze fresh lime juice and sprinkle fresh cilantro over the top, and serve the choriqueso immediately

Video Tutorial

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Yield: 3 cups

Vegan Choriqueso

Vegan Choriqueso

The combination of spicy, acidic chorizo and smooth, creamy cheese is one of my favorite appetizers in Mexican cuisine. This warming comfort food has turned dairy-free, vegan, and allergy-friendly here, and I think you’ll love it as much as I do.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 batches Easiest Vegan Cheese Sauce
  • 2 tbsp vegan butter or oil
  • 4 oz vegan Mexican-style chorizo (see notes in post for soy-avoidance)
  • 1/2 c diced white onion
  • 2 tsp miso paste (use chickpea miso if avoiding soy, or omit entirely)
  • 4 tsp fresh lime juice
  • 2 tbsp vegan mayonnaise (see notes in post if avoiding soy)
  • Salt, to taste

Garnish

  • Juice of half a lime
  • 1/8 c chopped cilantro leaves

Instructions

    1. Preheat oven to 400°F

    2. heat your pan over medium heat, and add your butter/oil

    3. add the chorizo and stir well until it starts to appear more dry (about 3-4 minutes)

    4. add the onion and miso paste, stirring well to incorporate

    5. once the onions are translucent, separate a third of the mixture and set aside for garnish

    6. add the cheese sauce

    7. stir well until completely incorporated

    8. add lime juice and stir well

    9. add mayonnaise and stir well

    10. taste test and add more salt if desired

    11. pour cheese mix into oven safe bowl (unless your pan can go straight into the oven, then do that – fewer dishes to wash!)

    12. add remaining chorizo to top

    13. set bowl on baking tray in oven and bake for 20 minutes

    14. remove from oven, squeeze fresh lime juice and sprinkle fresh cilantro over the top, and serve the choriqueso immediately

Notes

If you want to turn up the heat, try adding your favorite hot sauce!

If you’re pressed for time, this can be made without baking - just pour into a bowl and serve!

Allergy-Friendly and Vegan Pastry Recipes:

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