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Vegan queso fundido

Try the vegan version of oven baked Mexican cheese with ‘chorizo’ 
Nic Crilly-Hargrave

The meltiest, most indulgent, most cheese laden dish ever. Brilliant for sharing, but even better to devour on your own!

Next, why not scroll through our favourite Mexican recipes

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2 tbsp veg oil
4 vegan sausages
1/4 tsp cayenne
1/2 tsp garlic powder
2 tsp smoked paprika
1/2 tsp oregano
Salt & Pepper to taste
2 tbsp plain flour
2 tbsp vegan margarine
1 shallot, finely diced
2 cloves garlic, finely diced
200ml plant based milk
150g grated vegan mozzarella
150g grated vegan cheddar
10 Pickled jalapeños
100g coriander roughly chopped
A few slices of thick sourdough, or other chunky bread
  1. Methods

    Step 1

    Make your chorizo: heat oil in a frying pan over a medium heat. Add paprika, cayenne & garlic powder to the oil and let cook for about 20 seconds. 

    Step 2

    Crumble in the sausages and break up more with a spoon. You’re aiming for a crumbled chorizo consistency (this is how chorizo is done in Mexico). Coat with hot oil and spices. Cook and stir regularly, until crispy all over and coated in spices. Add oregano and cook for another minute or so. Set ‘chorizo’ mix aside 

    Step 3

    In your oven proof pan, melt the margarine on a gentle heat, add shallot and cook until translucent. Add garlic and cook for another 30 seconds, being careful not to burn it. Then remove butter mix from the heat and whisk your flour in until a roux has formed. Put back to a gentle heat and  very slowly add milk and whisk constantly until a thick liquid forms. Add cheese and keep stirring until gooey and melted. 

    Step 4

    Top with crumbled chorizo.

    Step 5

    Put the pan under the grill on a high heat, so the top gets nice and crispy. When the top looks a bit charred, remove from the grill. 

    Step 6

    Top with jalapenos and coriander. Serve with toasted bread for dipping and mopping up! 

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