Vegan Queso Fundido

You are going to love this easy and incredibly cheesy Vegan Queso Fundido! Melted cheese, chorizo, and sautéed veggies come together in such a delicious way. Set this spicy melted cheese dip out on your next taco night and watch it disappear in minutes!

Queso fundido simply translates to "molten" or "melted cheese," which is baked in the oven. It’s also called “queso flameado,” and is slightly different from nacho-style queso dip that has more of a creamy, soupy texture.

This easy vegan appetizer is perfect for parties, game days, or any occasion. You can either spoon it onto your favorite tortillas or use it as a dip for tortilla chips or fresh veggies.

My vegan queso fundido is one that tends to go fast because it’s so good! All it takes are just a handful of ingredients such as two kinds of vegan cheese and vegan Mexican chorizo.

Jump to:

• Ingredients and Substitutions
• Step-by-Step Instructions
• Variation Ideas
• Make Ahead
• Storage and Reheat
• Make It A Meal
• Recipe

To get the dairy-free shredded cheese to melt nicely and stay moist, I like to rinse it! Sounds odd, but it really works! Simply pour it into a colander, run it under some water, and then give it a good shake. 

Rinsing the cheese helps to remove the separating agent that’s added to the shreds and provides more moisture to help the dip get nice and steamy in the oven.

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Ingredients and Substitutions

• Oil - Use just a bit of your favorite cooking oil such as olive to sauté the jalapeños and onions. 
• Onion - I use white onion, but any other kind will do just fine. 
• Jalapeño - Half of it will be cooked into the onion while the rest is used as a topping. Add another one if you want more spiciness. 
• Vegan Chorizo - Any vegan Mexican chorizo is excellent in this dip. I like using Soyrizo or Upton’s Naturals.
• Garlic Powder - Blends in nicely with the dip, but you can add freshly minced garlic instead.
• Salt - Add as much or little as you like. You can even add some pepper if you want.
• Vegan Cheese - Use two bags of your favorite vegan cheese. I like to combine two different flavors. Some good options are Mexican blend, mozzarella, cheddar, or Monterrey Jack. I think brands such as Daiya, Violife, Follow Your Heart, or Trader Joe’s tend to melt the best.  

Optional Toppings 

• Tomatoes - Use 1 or 2 of your favorite tomato. I like Roma best here.
• Lime - Use 1 or 2 limes to squeeze over the dip.
• Avocado - Adds fiber, potassium, and healthy fats!
• Fresh Cilantro - Great for an herb-rich flavor. Parsley would work too.

Eat It With

• Tortilla chips 
• Fresh veggies
• Corn or flour tortillas

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven to 375°F. Deseed the jalapeño and dice it along with the onion. Place the vegan cheese shreds in a colander and rinse them for about 30 seconds. Then shake off the excess water.

Keep some of the onions and jalapeños raw for toppings. Sauté the rest of them in a 7” skillet over medium-high heat until they’re soft (3-4 minutes). I like to use a cast-iron skillet so that I can pop it straight into the oven from the stovetop. Alternatively, you can use a regular skillet and then transfer the dip to an oven-safe dish when ready.

Add the chorizo, garlic powder, and salt to the pan. Break the chorizo apart in the skillet and cook it according to the package instructions. It should be about 3-4 minutes, stirring occasionally.

Take the skillet off the heat and remove ⅓ of the chorizo to save for toppings. Add both of the cheeses to the skillet (or oven-safe dish) and stir them in with the chorizo, jalapeños, and onions.

Cover the dish with an oven-safe lid or foil and bake it in the oven. After 20 minutes, check to make sure the cheese is mostly melted. If not, cover it back up and bake it for about 5 more minutes. Then, remove the lid and let it cook for 5 more minutes so the cheese can brown a bit. Make sure not to overcook it or the cheese will dry out.

Let it cool for about 5 minutes. Then, top the queso fundido with the remaining chorizo, jalapeños, onions, and other toppings. Enjoy it with tortillas, tortilla chips, or veggies. 

Variation Ideas

• Sauté mushrooms and bell peppers with the onions.
• Try this melted cheese dip with vegan sausage or vegan ground beef.
• Add canned green chilies and crushed red pepper flakes for more spiciness.

Make Ahead

Before baking it, wrap it up and store it in the refrigerator for 2 days. Cook it in the oven just before you’re ready to serve it. You may need to add about 5 minutes to the baking time since the ingredients will be cold.

Storage and Reheat

Store leftovers in a sealed dish in the refrigerator for 3 days. Reheat the dip in the microwave at 30-second intervals.

Make It A Meal

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