The best thing about being vegan (or vegan) is that contrary to what many believe, our flavors are not limited, on the contrary, a whole new range of possibilities opens up that we never even considered trying before. Also, you do not have to give up the recipes that you like the most because anyone can be veganized, like this cheese and chorizo dip, which was one of my favorite dishes from a restaurant I used to go to often.

For the cheese we have used our recipe for vegan cheese and we bought the chorizo at Red Verde, a vegan food store in Seville (I recommend you visit it). It is the same one that we use to make the recipe for potatoes with vegan chorizo, it is made gluten base among other ingredients, so it is not suitable for coeliacs. There are other vegan sausages made from soy, which can be a good alternative.



  • Queso vegano
  • 1 taza de chorizo vegano troceado (180 gramos)
  • 2 cucharadas de aceite de oliva virgen extra
  • 3 cucharadas de crema agria
  • 1 cucharada de zumo de lima o de limón (opcional)
  • 1/2 cebolla roja
  • Cebollino para decorar (opcional)


  1. Prepare your vegan cheese following the recipe from this link.
  2. Slice the chorizo and brown it in a pan with two tablespoons of oil. Add more or less oil depending on how fat your chorizo is and how greasy you want it.
  3. Prepare the sour cream following the recipe in this link. I have added a tablespoon of lime juice to make it less thick, but you can add lemon juice, water or leave it as is.
  4. Chop the red onion and the chives into small pieces.
  5. In a bowl add the vegan cheese and half or a little more of the cooked chorizo. Stir.
  6. Add the sour cream and stir. Add the red onion, the rest of the chorizo and the chives to decorate (optional).
  7. Serve with nachos, crudités, pita bread or whatever you want to spread the dip with. You can also serve it with more sour cream in case someone wants to add more.
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