Fully Loaded Vegan Queso Dip Recipe

Chock-full of veggies and soy chorizo, with a base of creamy vegan nacho cheese sauce, this vegan queso dip is good enough to please even the omnivores at your party.

Photographs: J. Kenji López-Alt

The ultimate party snack, now in a 100% animal product–free form. This vegan queso dip is packed with a gooey cashew- and potato-based nacho sauce, soy-lentil chorizo, avocados, scallions, tomatoes with chilies, and black beans. The flavor is so good, even your omnivore friends won't know that it's vegan.


Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 6 to 8 servings

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  • 1 tablespoon vegetable oil
  • 3/4 pound vegan chorizo
  • 1 recipe Vegan Nacho Cheese Sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 (10-ounce) cans Ro*Tel Diced Tomatoes with Green Chilies, drained (see note)
  • 3 tablespoons chopped fresh cilantro leaves, plus more for garnish
  • 4 scallions, thinly sliced, plus more for garnish
  • 1 avocado, finely diced
  • 1 serrano or jalapeño pepper, minced (reserve a few whole slices for garnish, if desired)
  • Hot sauce, to taste
  • 1 bag tortilla chips


  1. Heat vegetable oil in a medium saucepan over high heat until shimmering. Add chorizo and cook, stirring frequently, until well browned and slightly dry, about 10 minutes. Remove 2 tablespoons and set aside for garnish.

  2. Add cheese dip, black beans (reserving 2 tablespoons for garnish), tomatoes, cilantro, scallions, avocado, and minced serrano or jalapeño and stir to combine. Stir in hot sauce to taste. Heat, stirring, until hot.

  3. Transfer to a warm serving bowl. Garnish with reserved chorizo, black beans, cilantro, and scallions, and serve immediately with tortilla chips.

Special equipment

High-powered blender


If Ro*Tel tomatoes are unavailable, substitute with 1 (15-ounce) can drained diced tomatoes, mixed with 1 (4-ounce) can chopped drained green chilies.

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