"This is a bit of a hybrid Spanish-Mexican dish and straight up drinking food – perfect with a beer on a hot day. It's not too spicy but you can control the heat. It's one of our bestsellers at Lona Misa, where we serve it as a bar snack," says Shannon Martinez.
Shannon Martinez's vegan cheese dip with spicy vegan chorizo
The Rock star plant-based chef shares her Spanish-Mexican queso dip with spicy vegan chorizo. A party snack that caters to dietaries, and is utterly delicious.
- 15 mins preparation
- 40 mins cooking Plus soaking, standing
- Serves 4 - 6
Print
Ingredients
- 110 gm (1 cup) dark brown TVP (see note)
- 375 ml (1½ cups) vegan beef stock, hot
- 80 ml (⅓ cup) extra-virgin olive oil
- 1 brown onion
- 2 garlic cloves, finely chopped
- 1 tbsp smoked paprika
- 1 tbsp sweet paprika
- 1 tsp each chilli flakes, dried oregano, fennel seeds and ground cumin
- ½ tsp ground cinnamon
- 125 gm (½ cup) can puréed tomato
- 1 tbsp tomato paste
- 50 gm Nuttelex
- Fresh oregano sprigs and mixed corn chips, to serve
Vegan cheese dip (queso dip)
- 135 gm (1 cup) raw cashews, soaked for 3 hours in cold water, drained
- 100 gm drained piquillo peppers, plus 1 tbsp drained liquid
- 20 gm nutritional yeast
- Juice of ½ lemon
- ½ tsp each sweet paprika, garlic powder and onion powder
Method
- 1For queso dip, blend ingredients with 320ml water in a blender until smooth. Transfer to saucepan and stir in 125ml water. Bring to the boil; reduce heat to low; cook, stirring frequently, until thickened (8-10 minutes). Keep warm.
- 2Place TVP in a heatproof bowl and add 250ml hot stock; stand until stock is absorbed (15 minutes).
- 3For "chorizo", heat oil in a frying pan over high heat. Add onion, garlic and spices; cook, stirring until onion softens (5 minutes). Add purée and paste; cook, stirring frequently until heated through (3-5 minutes). Add TVP and remaining 125ml stock, bring to the boil. Reduce heat to medium; cook, stirring frequently until mixture starts to catch to base of pan (15 minutes). Add Nuttelex; season.
- 4Place queso dip in a serving bowl, top with chorizo mixture and oregano and serve with corn chips on the side.
Notes
NOTE TVP (Textured Vegetable Protein) is available from select supermarkets. For non-vegans, omit step 2 and stock; and substitute 400gm minced meat.
