Chorizo Queso

Yield: Serves 8 – 10

Equipment Needed: blender, colander


Oh man, did we hit the jackpot with this one. Just when you thought your days of dunking tortilla chips into gooey hot processed cheese were over, well, they are. This plant-based version of everyone’s favorite TexMex appetizer will set a new bar for just how cheesy, savory and damn good plant-based cheeses can be. We soaked and blended our own cashews with water as the base of this spicy Queso and mixed in crispy El Zapatista for a killer combo. Fair warning, if making this magical dish for a crowd, you will want to guard your own separate bowl of this stuff.


  • 10 oz. El Zapatista, crumbled
  • 2 cups raw cashews, soaked overnight, rinsed thoroughly before use
  • 1 cup water
  • 2 tablespoons vegan butter – We used Earth Balance
  • 2 cloves garlic, thinly sliced
  • 2 medium onions, medium diced
  • 2 jalapenos, small dice
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon mustard powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup unsweetened alternative milk – We used soy milk
  • ½ cup nutritional yeast
  • 1 bunch cilantro, chopped

Garnish: cilantro, tortilla chips

The How To

  1. Cover cashews with water and soak overnight.  Once soft, strain and rinse thoroughly in a colander.
  2. Placed rinsed cashews in blender, start blender on low and increase speed as you add water.  You may need to add additional water along the way. Blend cashew cream on high for 2 minutes or until completely smooth.  Set aside.
  3. Saute onion, garlic, and jalapeno in vegan butter until onions are translucent.
  4. Reduce heat to low.  Add smoked paprika, chili powder, cumin, mustard powder, salt and pepper.  Allow to cook for 1 minute or until spices are aromatic.
  5. Add cashew cream, alternative milk, and nutritional yeast.  Cook on low, stirring frequently until heated all the way through.  Set aside.
  6. In a nonstick pan and generous oil, sear crumbled chorizo until crispy.  Avoid stirring.
  7. Transfer queso to serving bowl, add cilantro and chorizo.  Serve with tortilla chips.