Super easy loaded plant based queso using just a handful of Trader Joe’s ingredients! The perfect “better for you” snack that comes together so quickly.
Since moving to Texas, I have fallen in love with good melty queso. Especially when it’s fully loaded with toppings. Torchy’s queso is one of my favorites around here. However, it is definitely far from healthy. But, I still enjoy it in moderation. Just not something I’d get all of the time.
Trader Joe’s dairy-free cashew fiesta dip has been a favorite product of mine since it came out. I heat it up and eat it with plantain chips as a snack. I also use it to make a delicious and easy dairy-free mac and cheese. There’s a ton of ways you can use it to make easy but healthy snacks or meals.
I finally decided to try to soy chorizo from Trader Joe’s. Whenever I ask on my Instagram stories for Trader Joe’s ingredient recipe requests, it’s frequently listed. When I was brainstorming recipe ideas using it this easy loaded plant based queso was the first thing I thought of. It’s easy, minimal ingredients and healthy!
With that being said, I have to say I was very skeptical of the soy chorizo before trying it. But, my husband and I loved it. It’s much lighter than regular chorizo. It’s not as greasy and I feel much better after eating it compared to the “real” thing. I’ll definitely be buying it a lot from now on!
What you’ll need for this recipe:
Trader Joe’s organic creamy cashew fiesta dip, Trader Joe’s soy chorizo, pico de Gallo, unsweetened/unflavored non-dairy milk (I used cashew), cilantro, and chips of choice for dipping!
Other recipes you will enjoy!
Slow-cooker chicken enchilada dip
Lightened up buffalo chicken dip
I hope you enjoy this easy and delicious recipe!
PrintEasy Loaded Plant Based Queso
Ingredients
1 container of Trader Joe’s cashew fiesta dip
6 oz. Trader Joe’s soy chorizo
1/4 cup unsweetened non-dairy milk, I used cashew
1–2 tbsp of pico de gallo
chopped cilantro to taste
plantain chips for dipping, or chips of choice
Instructions
Remove casing from soy chorizo and cook in a skillet over medium heat until heated, crumbling into tiny pieces as it cooks.
Meanwhile, in a small sauce pan over medium low heat add all of the cashew fiesta dip. Let cook until it’s melted and smooth (whisking it helps) – once smooth stir in the milk.
Add the crumbly chorizo (you can reserve some to add on top), let cook 1 more minute.
Remove from heat and add to a serving bowl. Top with additional chorizo, pico de gallo and cilantro.
Serve with chips and enjoy!
Sarah
This came out aboslutely incredible. You would never guess it’s vegan!
★★★★★