Smoky plant-based chorizo folded into creamy cashew queso, served straight from the cast iron. Game day sorted — and honestly, any day sorted.
There are a handful of recipes where the Better Butchers Chorizo just absolutely runs the show, and this is one of them. The spice blend does most of the work. You crisp it up, you fold it into a silky cashew queso base, you put it on the table in the skillet it was cooked in, and people lose their minds a little.
The cashew queso base here is straightforward — blender, five minutes, done. But if you want to skip it entirely and use a store-bought vegan queso, that works too. We've included the shortcut in the notes. Either way, the Better Butchers Chorizo is the thing people are going to ask about.
This is also one of those recipes that photographs really well. The cast iron skillet shot — chorizo crumbles on top, chips fanned around the edges, a little steam if you catch it right — is exactly the kind of content that stops the scroll. We'd love to see yours if you make it.
Vegan Chorizo Skillet Queso Dip
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Serves: 4
- Diet: Vegan, dairy-free, gluten-free (with corn chips)
Ingredients
- Half a package of The Better Butchers Chorizo ground
- 1 cup raw cashews (soaked 2 hours, or boiled for 15 minutes)
- 1 cup vegetable broth
- 3 tbsp nutritional yeast
- 2 tbsp pickled jalapeño brine
- 2 tbsp pickled jalapeños, sliced
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp cumin
- 1 tsp apple cider vinegar
- ½ tsp salt
- 1 tbsp neutral oil (avocado or canola)
- To finish: 2 green onions sliced, 1 tbsp fresh cilantro
- Tortilla chips, for serving
Instructions
- Heat the oil in a cast iron skillet or oven-safe pan over medium-high heat. Crumble in the chorizo and cook undisturbed for 2–3 minutes, then break apart and cook until well browned and crispy, about 5 minutes total. Remove from the pan and set aside, leaving any oil behind.
- Drain your soaked cashews and add to a blender with the vegetable broth, nutritional yeast, jalapeño brine, garlic powder, smoked paprika, cumin, apple cider vinegar, and salt. Blend on high for 2–3 minutes until completely smooth and creamy. Taste and adjust salt.
- Pour the blended queso back into the same cast iron skillet over low-medium heat. Stir gently as it warms — it will thicken as it heats. If it gets too thick, splash in a little extra broth and stir to loosen.
- Stir most of the crisped chorizo into the warm queso, reserving a handful for the top. Add the sliced jalapeños and stir to combine.
- Top with the reserved chorizo, sliced green onion, and fresh cilantro. Serve immediately in the skillet with tortilla chips alongside. The cast iron will keep it warm for a good 10–15 minutes on the table.
Tip: Don't skip soaking the cashews — it's what gives the queso base that silky, pourable texture. If you're short on time, a 15-minute boil works just as well as an overnight soak.
Substitutions & Notes
- Store-bought shortcut: Skip the cashew base entirely and use a store-bought vegan queso (Siete or Violife both work well). Warm it in the skillet and fold the chorizo in — still delicious, half the effort.
- Make it spicier: Add a finely diced fresh jalapeño with the chorizo, or stir a teaspoon of hot sauce into the queso base.
- Gluten-free: Serve with corn tortilla chips and the whole recipe is naturally GF.
- No nutritional yeast? A tablespoon of white miso paste adds a similar savoury depth.
Make it once and it'll be your go-to for every gathering. And if you do — tag us. We want to see that skillet shot.
