Vegan Queso and Chorizo Dip

Vegan, gluten-free, soy-free, delicious

Photo: Britney Victoria Alston

This dip is perfect for parties! Both vegans and non-vegans alike will love it and won’t be able to tell the difference anyway!

Vegan Queso

Ingredients

• 2 cups peeled & diced gold or russet potatoes (about 2 medium potatoes)
• ¼ cup peeled & diced carrots
• ⅔ chopped onion
• ¾ cup water from the pot of boiled veggies
• ¼ cup coconut milk
• 1 tablespoon vegan butter (optional)
• 4 tablespoons nutritional yeast flakes
• 1 tablespoon lemon juice
• 2 teaspoons salt or more to taste
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ¼ teaspoon paprika
• 1 tablespoon chili powder

Instructions

• Fill pot with water and bring to a boil. Place chopped potatoes, onion, and carrots in the boiling water and cook for about 12 minutes or until vegetables are tender and soft enough to blend. Drain in a colander and save ¾ cup of the liquid.
• Place tender vegetables and the liquid you saved into your blender along with the rest of your ingredients.
• Blend until very smooth and mixture turns a nice queso color.

Vegan Chorizo

Ingredients

• 16 ounces walnuts
• 2 tablespoons vegetable oil (I use safflower oil)
• Taco seasoning pack—I LOVE the Trader Joe’s version
• 1 jalapeño pepper, chopped

Instructions

• Quickly pulse walnuts in a blender until they are in crumbles similar to crumbled chorizo.
• Heat vegetable oil over medium heat.
• Sauté blended walnuts until they begin to soften and brown, about 4–5 minutes. Watch closely to ensure they do not burn. They cook quickly.
• Mix in taco seasoning packet and cook for about 1 more minute.
• Combine with queso and top with chopped jalapeños.

Serve hot with tortilla chips right away or put into a crock-pot on low-medium heat to keep warm throughout your party!