Queso with Chorizo has always been one of my favorite Mexican appetizers at any restaurant. I remember going to a local place growing up and getting so excited to order a big crock full of queso blanco with spicy chorizo to dip crispy homemade chips in. I have wanted to make a recipe for that here now for quite a while, but I wanted to put my own spin on it of course. So I created this Queso Blanco & Chorizo Mac & Cheese for you guys, and let me just tell you, it is AMAZING. Slightly spicy, super creamy, and has all of those same flavors you know and love.
Let’s talk about the “meat” aspect of this, shall we? Because I know a lot of you are probably wondering how something like this can even be plant based, and how to get it. The Abbot’s Butcher makes the most incredible plant based meats I’ve ever come across. I’m so excited to be working with them, getting to create really fun recipes like this for you guys- and I stand by this brand 100%. They use whole foods in their products, compared to a lot of their vegan meat competitors, which means this is a vegan meat you can eat on a more regular basis because it’s actually good for you! On top of being healthy, they really are the closest product I’ve personally ever tried to the real thing. The texture & taste are beyond spot on, and I really hope you guys all get to give them a try! You can order directly from their website, which I’ll link again here.
So let’s talk about this sauce. You can easily whip up a batch of this to just eat with chips of course, but it’s also so incredible over pasta. You’ll need nothing super crazy for this… just some potatoes, garlic cloves, raw cashews, almond milk, diced green chiles, pickled jalapeños & brine, cumin, and salt! Simply peel, cube, and boil your potatoes are fork tender, and then transfer to a high powered blender with the rest of your ingredients and blend until completely smooth! It won’t look super thick at first, but if you transfer it to a saucepan over low heat and stir for about 5 minutes, it’ll thicken right up! Just watch it until it gets to your desired consistency, then remove from the heat. Don’t worry if you let your sauce thicken a little too long though, simply add a little more almond milk and stir to combine to thin it back out!
While your sauce is on the stovetop, you can cook your pasta according to the package instructions & also cook your Abbot’s Butcher Chorizo in a skillet over medium high heat with a little oil until browned & slightly crispy. Once your pasta is done, drain it & combine with the sauce. I like to serve this in mini cast iron skillets, but you could also do this in a large baking dish as well if you don’t have small ones. Transfer the pasta & sauce to the baking dish / mini cast iron, and broil for a few minutes until the sauce gets browned & bubbly on top. You can also top with extra shredded vegan cheese before broiling as well if you’d like! And once your pasta is ready to go, top with the Chorizo, and some Cilantro & Radish for garnish!
This dish is so easy to whip up, and is incredibly delicious… I promise you’ll be going back for seconds. And of course, this dish wouldn’t be possible without the help of The Abbot’s Butcher & their wonderful Chorizo. I really hope you guys enjoy this recipe, and put it to good use! I can’t wait to see your recreations.
Chorizo Mac & Cheese
This vegan & gluten free Chorizo Mac & Cheese with Queso Blanco is a definite crowd pleaser, and is sure to impress any non vegan.
Queso Blanco Sauce
- 1 cup potato russet potatoes work best
- 4 cloves garlic
- 3/4 cup raw cashews
- 1-1 1/2 cups regular unsweetened almond milk
- 1 can diced green chiles
- 1/2 cup pickled jalapeños
- 1 tbsp pickled jalapeño brine
- 1 tsp cumin
- 2 tsp pink Himalayan salt
- 1 lb pasta shells are good for holding sauce
- 1 package vegan chorizo Abbot's Butcher preferably
- 2 tbsp olive oil
- fresh cilantro
For the sauce, peel, cube, and boil your potatoes until fork tender. Once they're cooked through add them with all the other sauce ingredients to a high powered blender, and blend until completely smooth. Transfer to sauce pan over low heat, and stir frequently until ready to use (adding more almond milk if becoming too thick).
Once your sauce is ready, cook your pasta according to the package instructions & drain.
While your pasta is cooking, add your oil to a skillet over medium high heat, and add your chorizo. Cook it until browned & slightly crispy.
Mix your pasta & sauce together, and place in a baking dish or mini cast iron pans, and broil for a few minutes to get the cheese sauce nice and browned on top.
Top the Mac & cheese with your chorizo, and some cilantro & radish for garnish.