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Fully Loaded Vegan Queso Dip Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt

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.

Published: Last Updated:
Fully Loaded Vegan Queso Dip Recipe

[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.

Note:

Read more: The Ultimate Vegan Party Food: Fully Loaded Queso Dip

  • Yield:Serves 6 to 8 as an appetizer or snack
  • Active time: 15 minutes, once cheese sauce and chorizo are made
  • Total time:15 minutes, plus time to make cheese sauce and chorizo
  • Rated: 5

Ingredients

  • 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

Directions

  1. 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. 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. 3.

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

This Recipe Appears In
The Ultimate Vegan Party Food: Fully Loaded Queso Dip
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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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