Potato and Chorizo Tacos! These are the best vegan and gluten-free tacos. Spicy soyrizo with crispy potatoes. |

Vegan Cheesy Chorizo Dip

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 5 cups 1x


Cheesy Chorizo Dip! Vegan and Gluten Free. This is one dip you will wanna make again and again. Pepper Jack Cheese Dip with spicy meatless chorizo and fresh parsley.



  • 1 tsp. olive oil
  • 1/4 large onion, chopped
  • 1 package soy chorizo (like the kind from Trader Joes)
  • 1 cup cashews (soaked for at least 1 hour if you don’t have a high speed blender. Even so, soaking the cashews helps make this dish super creamy without any grittiness)
  • 1 cup water
  • 1/2 cup chopped yellow pepper
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. crushed red pepper
  • 1/8 cup canned green chilis, drained
  • 1/2 cup parsley, finely chopped


  1. Heat olive oil in a medium skillet over medium high heat. Add the chopped onion and saute for a few minutes until soft and lightly browned.
  2. In a large blender, add the cashews, water, lemon juice, yellow pepper, nutritional yeast, garlic powder, salt, and red pepper. Puree until very smooth, about 3-4 minutes.
  3. Add the the green chilis and cooked onions, pulse a few times to combine.
  4. In the same pan you used for the onions, crumble the chorizo and cook until browned and crispy, about 5 minutes.
  5. In a serving dish, pour in the pepper cheese sauce and stir in 1 cup of the chorizo mixture. You can add more if you’d like, but start with 1 cup and see. You don’t want the dip to be too thick. Use the leftover chorizo in tacos, chilis, or scrambles.
  6. Top with parsley and enjoy!
  7. Perfect for pita chips, tortilla chips, crostini, veggie slices- you name it!