Hatch Chile Queso

Hatch Chile Queso – an incredibly flavorful, rich, and cheesy queso that will be a hit at any gathering – a plant based dip that will impress everyone!

Hatch Chile Queso



This is by far the best queso I have ever had, anywhere.

I have already made it three times since I received The Sexy Vegan’s latest book, Happy Hour at Home. (Yes! Intrigued was I, as one of my favorite themes around here is my own Happy Hour at Home!).

I received Brian Patton’s book to review – Brian Patton is The Sexy Vegan – you may know him from

his entertaining YouTube videos? He is fun, he is funny, he was the emcee at Vida Vegan’s Galarama this summer. Super fun stuff.

When Brian and his now wife were dating, they enjoyed Friday night Happy Hours at her apartment or his. These quickly turned into the Happy Hour at Home parties the book was inspired by – word got out that The Sexy Vegan’s recipes were the cats meow.

Happy Hour at Home

This fabulous book is divided into 20 themed menus, 3 or 4 recipes each, and cocktail pairings. The recipes in each menu are planned to be made together – the flavors are complementary and result in several tasty treats.

I love this book.

So far, I have made a Loaded Baked Potato Flatbread, an U-NO-gi Nigiri with Kabayaki Sauce, and Rigatoni Poppers. We have enjoyed lovely libations (what Brian jokingly called “the most important meal of the day”) including Solid Gold, The Starburst, and Burn Relief.

So far, we have loved it all.

Hatch Chile Queso

Pull up a seat and let me just tell you about this queso.

I am not at all exaggerating when I say this is incredibly good. Big bold flavors – spicy roasty creamy comfort. I took this to a housewarming party earlier this summer, and everyone loved it.

I was the lone vegan at the party, and everyone. loved. the. queso.

This is seriously one of those Wow Factor Recipes you can serve anyone, with positive results. Impressive, this queso is. I look forward to serving this more often.

Make it. Double it. Enjoy it.

Hatch Chile Queso

hatch chile queso

YIELD: about two cups

dairy, egg, and gluten free, vegan


4 fresh Hatch chiles or two 4-ounce cans diced green chiles
2 teaspoons extra-virgin olive oil
6 ounces Soyrizo
1 1/2 cups whole raw cashews
1 garlic clove
1/2 teaspoon onion powder
1 cup vegetable stock
1 teaspoon turmeric
1/4 cup nutritional yeast
salt and pepper
2 Roma tomatoes, seeded and diced
tortilla chips
cilantro spring or sliced scallions, for garnish


In a medium skillet, heat the oil over medium-high heat. Add the Soyrizo, break it up with a wooden spoon, and fry for 3 to 5 minutes, or until browned. Set aside.

If you do not have a high-powered blender (Vita Mix or Blendtec), boil cashews for about 8 minutes to ensure creaminess. In blender, combine cashews, garlic, onion powder, 1 cup vegetable stock, turmeric, nutritional yeast, ad 2 tablespoons diced chiles, blend until smooth. Add a little more stock, if necessary, to get a smooth consistency. Season with salt and pepper to taste.

Place the cashew sauce in a small pot over low heat and stir in remaining chiles and most of the tomatoes and Soyrizo, reserving some tomatoes and Soyrizo for garnish. Cook until heated through. Transfer to a medium crock, garnish with tomatoes, Soyrizo, and a cilantro sprig or scallions. Serve with chips.

Hatch Chile Queso







  1. Heather says

    My old favorite happy hour-type dish was always baked brie or some other sort of cheese plate. These days I don’t really get a happy hour, and I wouldn’t be able to eat the cheese even if I wanted to, so when the husband and I finally collapse on the sofa in the evening, the thing most likely to accompany a cocktail is a handful of nuts.
    That’s kind of sad, isn’t it? I think I need this book!

  2. Heather says

    I am a queso fan, provided it is not too heavy. I have mixed results with cashew-based sauces. Of course, I don’t have a Vitamix, so that may be part of the problem.

  3. says

    This recipe could not have been more timely–I noticed hatch chiles on sale at Whole Foods JUST yesterday and now I know exactly what I want to do with them!

  4. Laurel says

    How lucky am I that I decided to come visit today although there is no way I’ll win. That recipe looks fabulous. So, my favorite happy hour food is stuffed jalapeno poppers.

  5. Laurel says

    I already follow you on FB.
    Well, that’s me out of options ’cause I don’t do all that other 21st century hooha. Hah!

  6. says

    Cashew-based queso sounds like such a great idea! Definitely better than the processed cheese glop versions that are usually around. Our happy hour favorites are usually the easiest nuts & olives. Thanks for the giveaway opportunity! :)

  7. says

    I used to love love ordering queso dip at restaurants for happy hour. It was so creamy and delicious. Sadly, I haven’t had queso in years because I can’t have any dairy whatsoever. Total sad face. Now, I can make this queso dip and turn my frown upside down, I can’t wait!

  8. marlies says

    I am also a HUGE queso fan! I lived in south texas during college and I think I can probably attribute quite a few of the freshman 15 to queso alone 😉

  9. Johanna says

    ah, all accomplished above, and now to comment:

    My mother made “Chile Con Queso” over chips for dinner sometimes when I was little (the 70’s) and I loved it. Just as a dip, it really depends on the quality. This recipe appears more promising without the vegan cheese, cos if you don’t eat it fast enough, it gets too difficult to scoop with a chip when it cools.

    Thanks a lot. This book seems great.

  10. Katie Davis says

    My favorite happy hour dish would probably be the buffalo tempeh wingz at the Chicago Diner. Soooo good with a cold beer too!

  11. Katie Davis says

    And I’m a big fan of all kinds of queso. Growing up, my mom would make a queso dip using huge blocks of Velveeta and chiles pretty regularly, and although I cringe at the thought of using V these days, I still crave queso and chips!

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