Impossible Chorizo Queso Recipe

Prep

If using raw cashews for the queso, place them in a bowl and cover with hot water while you prepare the chorizo (soak 15–30 minutes). Finely chop the onion and mince the garlic. Drain canned tomatoes with chiles.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat.

Add the chopped onion and sauté 3–4 minutes until translucent and starting to brown at the edges.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so it doesn’t burn.

Increase heat to medium-high and add the 12 oz Impossible ground. Break it up with a spatula and cook 5–6 minutes, stirring, until browned and most moisture has evaporated.

Sprinkle in 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp chipotle powder, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp maple syrup. Stir to combine and cook 1–2 minutes to bloom the spices.

Taste and adjust seasoning as needed. Reduce heat to low and keep warm while you make the queso.

Drain the soaked cashews and rinse briefly. Add drained cashews to a high-speed blender with 1 cup water, 1/2 cup plant milk, 4 tablespoons nutritional yeast, 1 tablespoon cornstarch, 1 teaspoon apple cider vinegar, 1 teaspoon lemon juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon turmeric (optional), 3/4 teaspoon salt, and 1/8 teaspoon cayenne (if using).

Blend on high for 1–2 minutes until completely smooth and creamy. Stop and scrape the sides as needed. The cornstarch will help thicken when heated.

Pour the blended sauce into a small saucepan and heat over medium-low. Stir constantly and bring to a gentle simmer. Cook 3–5 minutes until the sauce thickens and becomes shiny; the cornstarch will activate and give a cheese-like stretch.

Taste and adjust salt, acidity (add a little more lemon or vinegar) or heat (more cayenne) to preference.

Optional: If you want a thinner pourable queso, stir in up to 2 tablespoons additional plant milk.

Fold the drained diced tomatoes with green chiles into the warm Impossible chorizo (about 1/2 cup). Stir to combine and warm through for 1 minute.

Stir about two-thirds of the hot queso into the chorizo mixture so the meat is well coated and saucy. Reserve the remaining queso for topping or serving on the side.

Warm tortilla chips or tortillas. Spoon the Impossible chorizo queso into a serving bowl or onto warmed tortillas. Drizzle remaining queso over the top.

Garnish with pickled jalapeños, chopped cilantro and serve with lime wedges on the side.

Serve immediately with tortilla chips or as filling for tacos, burritos or loaded nachos.