Avocado oil (I just used olive oil)
12 oz vegan soy chorizo
1/2 red onion, diced
3 cloves garlic, minced
1 tablespoon Adobo sauce from a can of Chipotle peppers***
1 tsp each spice: cumin, cayenne, smoked paprika
2 tablespoons white rice flour (or all purpose flour)
8 oz beer of your choice or vegetable broth
10 oz Vegan Cheese Alternative (I used Daiya Chedder Shreds)
1/4 cup Vegan Sour Cream (I used Tofutti)
Tortilla chips, for serving
First, drizzle a tablespoon or so of avocado oil in a medium saucepan. Add the soyrizo and brown over medium-high heat. Remove soyrizo with a slotted spoon, set aside to drain on paper towels or in mesh sieve.
Leave about 1 Tbsp of grease in the pan, then add the onion and garlic and cook about five minutes, stirring often, until the onion is translucent.
Add in the adobo sauce and spices and stir until effectively combined with the vegetables. Sprinkle in the flour and stir, another 3 minutes or so, until it sticks to the onions and garlic.
Pour in the beer and bring to a boil.
Reduce heat to medium-low and add the cheese, one handful at a time, until it melts. Stir frequently and use a rubber spatula to prevent it from sticking to the side.
After all the cheese is incorporated and melted, stir in the sour cream.
Serve (if possible in a fondue pot or a small slow cooker set to Warm) immediately with tortilla chips!
*** Please note that Adobo sauce is usually not gluten free so you can substitute with this recipe;
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix)
1/2 teaspoon cumin
A pinch of oregano
A pinch of garlic powder
A pinch of salt.