Spicy Vegan Chorizo Queso - this smoky rich queso is the hit of any party snack table! go ahead and make a double batch, it disappears quickly!
Perfect Party Recipe
Don't you love it when the food thing you bring to a party or potluck is super popular?
I mean, that's just fun and happy, right? and you don't have to worry about bringing home leftovers. If it is a housewarming or event other than just a casual weekend get together, I often buy a set of bowls to bring the foods in, and then leave the bowls as a gift.
Every time I bring this Spicy Vegan Chorizo Queso to a gathering, it goes quickly. People love it, they ask for the recipe, they are shocked to learn it is vegetable based!
I have been making this queso for a while now, usually using a soyrizo type vegan sausage for the chorizo. For a recent party at our place, I was able to make this classic queso recipe using my new Spicy Vegan Chorizo Sausage Crumbles!
Everyone loved this perfect party recipe!
I was hoping for some leftovers for the next day - no dice.
Spicy Vegan Chorizo Queso
From adding boullion to the boiling water to the tangy sauerkraut and smoked paprika, each ingredient here adds a layer of flavor. The cashews bring the creamy 'fat' component and the nutritional yeast adds to the cheesy flavor.
This queso recipe is great as is, just as a cheesy queso. Adding the chorizo really brings the spicy flavor to the mix - and I definitely recommend it.
you may as well make a double batch.
Spicy Vegan Chorizo Queso
Spicy Vegan Chorizo Queso – this smoky rich queso is the hit of any party snack table! go ahead and make a double batch, it disappears quickly!
Ingredients
- 1 head cauliflower, peeled, stemmed and chopped
- 1 cube vegetable boullion (soy & gluten free)
- 12 ounces sauerkraut brine (1 ½ cups)
- ¾ cup sauerkraut
- ⅓ cup raw cashews, soaked
- 2 garlic cloves, finely minced
- ⅓ cup nutritional yeast
- 2 teaspoons smoked paprika
- pinch sea salt
- 1 cup Spicy Vegan Chorizo Sausage Crumbles
Instructions
- Place chopped cauliflower in large stock pot with the vegetable bouillon. Add enough water to completely cover cauliflower and then some – an inch or two over. Bring to boil, reduce to simmer. Continue at a simmer for 6-8 minutes, or until cauliflower is tender. Drain immediately and set aside to cool.
- In a blender, combine sauerkraut brine, sauerkraut, cashews, garlic, nutritional yeast, smoked paprika, and sea salt. Blend at highest speed until completely smooth.
- (At this point, the consistency will be thin. It thickens when you add the cauliflower, and if you like a thinner queso, you may want to reserve the cauliflower water to add in, a tablespoon at a time, to reach desired consistency.)
- Add cooled cauliflower and blend until smooth. Add additional water to thin.
- Transfer queso to saucepan over medium heat. Add chorizo crumbles, reserving a tablespoon or two for garnish when serving. Stir to combine, and continue to stir as queso warms through, a few minutes.
- Transfer to serving bowl. Garnish with a few chorizo crumbles, sliced fresh jalapeño. Serve warm with tortilla chips, fresh veggies.
- Store in refrigerator in covered container, best used within 3-4 days.
Nutrition Information:
Yield:
10Serving Size:
½ cupAmount Per Serving: Calories: 72
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Cara Hins says
Oh my gosh this sounds amazing! I'm in no way vegan, but I'm pregnant and have had a very strange craving for queso sauce and this looks like one I'd be willing to feed my growing little one, AND have my craving met!!
cookilicious says
Love the flavors here. And a great idea of adding sauekraut to queso. Thats innovative and I would love to try it out. Thanks for sharing the recipe.
Veena Azmanov says
Oh nice way to sneak veggies in for the kids. I love the color. Never tied vegan chorizo but sounds awesome.
sue | theviewfromgreatisland says
So many amazing flavors going on here, and since I've been trying to cut down on the amount of animal protein I eat, the vegan chorizo sounds perfect!
Kristina Sloggett says
thanks, Sue! the flavors really are there - I am especially happy with the chorizo, and it just adds even more to the flavor of the cheesy sauce! 🙂
Beth says
I love chorizo! And Queso! This looks outstanding!
Dana Sandonato says
This sounds so. friggin'. tasty. The next time someone claims that vegans miss out, this is the recipe to use to call them out on their BS 😉
I can tell by looking at the ingredients list that there is NO lack of flavor here, either. I should give this a whirl sometime. That "cheesiness" has me all heart eyes over here.
Kristina Sloggett says
ha! yep, so right Dana! this is one of my popular regulars I take to parties... I hope you do try - the flavor IS there! 🙂
Sarah @ Champagne Tastes says
I love that this is soy free and veggie based! I'm not a fan of soy-based faux meat, but I would totally try this!!
Kristina Sloggett says
exactly why I made this, Sarah - looking for more whole food options! 🙂 thank you!
Hannah says
Ooooh, I love the idea of adding sauekraut to queso. What a great way to get that cheesy depth and tang!
Becky says
I love this! What a sneakily delicious way to get more veggies into the day.
Sophia | Veggies Don't Bite says
This looks so good! Need to make it.