Loaded Vegan Queso

Marvelous Munch
by Marvelous Munch
4 people
35 min

Yes, you read that properly, Vegan Queso but loaded with vegan chorizo on top. Now, I know what you’re thinking. Phillip, how did you find vegan chorizo? Well, we didn’t. We took Impossible Meat and used chorizo spices to make the chorizo for our Loaded Vegan Queso. Just don’t argue with it and try it. Recipe is at the bottom of the page!

Val and I aren’t vegan or vegetarian, but we always want to try out new and healthy things. This was one of those ideas we decided to try after watching Viv’s Tips on Food network. The flavor that came out was something that EVERYONE would love. This Loaded Vegan Queso is the perfect snack or appetizer for any person (except if you have nut allergies). 

To make this Loaded Vegan Queso go ahead and make the vegan chorizo. Cooking impossible meat is just like cooking regular ground beef but you will want to add a little extra oil to the pan since it doesn’t provide any grease when cooking. You want to make sure to get the internal meat temperature up to 165 degrees. After the temperature is just right, add in all of the vegan chorizo spices and the water/apple cider vinegar. Let simmer down for a bit and set aside for later.

In the same skillet or dutch oven, strain the diced tomatoes to get the juice from the can. Add the juice to the skillet with 1 cup of cashews, vegan queso spices, and tequila. Let that cook for about 10-15 minutes until the cashews are soft and almost breaking apart. We recommend inserting tequila directly into mouth while waiting, you know, to pass the time! 

After the cashews are soft, take everything in the pan and add to the food processor or blender. Pour in the yeast, roasted red peppers, white vinegar, hot sauce, and water as well. Blend the cashew mixture until smooth and then add back to the skillet. Turn the heat to medium/low, bring the Loaded Vegan Queso back to heat and let thicken. Once thicken and most of the liquid is absorbed, remove from heat. Top with vegan chorizo, jalapenos, and cilantro on top. Grab extra tequila and make a margarita. Grab the chips, Loaded Vegan Queso and devour while sipping margaritas. 

Recipe details
  • 4  people
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Impossible Meat Chorizo
  • 1 package impossible meat
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp coriander
  • 2 tsp paprika
  • 2 tsp ancho chili powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • 2 tbsp apple cider vinegar
  • ¼ cup water
Vegan Queso
  • 12 oz can diced tomatoes
  • 1 cup raw cashews
  • ¼ cup tequila
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ancho chili powder
  • ½ tsp turmeric powder
  • ½ tsp cayenne
  • 1 tsp salt
  • ¼ cup jarred roasted red peppers drained
  • 1 ½ tsp active yeast
  • ½ tsp white vinegar
  • 3 tsp hot sauce
  • 1 cup water
Impossible Meat Chorizo
In a skillet bring to temperature over medium heat. Add olive oil and impossible meat. Cook impossible meat until internal temp is 165°.
Add the seasonings, apple cider vinegar, water and cook on low heat for 3-5 minutes. Remove the meat from the skillet and set aside.
Vegan Queso
Using a strainer, strain the can of diced tomatoes to get the juice. Press the tomatoes until you get about ½ cup of drained juice
In the same skillet, over medium to high heat, add the drained sauce, tequila, spices, and cashews. Bring to a boil and reduce to a simmer. Let cook about 10-15 minutes until the cashews have absorbed most of the water and are easily breakable
In a food processer or blender add the cashews, remaining liquid, active yeast, roasted red peppers, white vinegar, hot sauce, and water. Blend until smooth. This will be slightly liquidly.
Add back to the skillet and bring to a bubble. Continue to cook for about 10 minutes to thicken the queso. Once thick serve with jalapeños, cilantro, and tortilla chips!
Marvelous Munch
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