This simple and comforting vegan creamy chorizo sauce can be on the table in under half an hour. It’s so quick and easy, and sure to be a hit with the family. Packed with so much flavor, you’ll be lucky if there are any leftovers. And believe me, no one will know this is vegan.
If you’re looking for a new spin on the usual pasta sauce, then you must try this! The coconut milk really balances the acidity of the tomato sauce and adds so much depth and creaminess, and is layered with flavor from the chorizo and Italian herbs.
This works so well with any of your favorite pastas, but I really like it with spaghetti squash. Serve it with some garlic bread or a side salad and dinner is done!
What is chorizo?
Chorizo is a highly seasoned sausage that’s a staple in many Mexican and Spanish dishes. It’s super versatile and loaded with traditional Mexican flavors. It has a distinct reddish tint with a spicy kick of dried chili pepper. And now you can have it without any animal products! Good for the animals and for your heart.
Where to find plant-based chorizo
Most health food stores, and even some big box stores, carry a soy based chorizo in the mock meat section. Sometimes it’s in the refrigerated section, sometimes in the frozen. There are quite a few brands on the market and I don’t have a favorite yet. A few you can try out are Trader Joes brand, Tofurky, Morning Star, El Burrito, Frieda’s, or Cacique.
Tips and tricks
- Remove the casing! Soy chorizo is plant-based and wrapped in plastic. It is important to remove the chorizo from the casing before cooking it.
- Spice it up. Most chorizo is already a bit spicy, but each brand varies. For a little more kick, add red pepper flakes, sriracha, paprika, or cayenne pepper.
- Play with pasta. This dish works well with any pasta of your choice. Try spaghetti, bowtie, fusilli, or penne.
- Milk. The coconut milk really makes this dish creamy and the flavor doesn’t come through at all! But you could replace with any plant-based milk, just know you will lose out on the richness and creamy consistency.
- Veggies. Sometimes I toss in a handful of spinach at the end, cooking just 1-2 minutes until it wilts. You could also add any of your favorite vegetables to make this even a heartier dish.
- Extra cheesy. For added cheesiness, mix in a little of your favorite plant-based cheese. My favorites are Violife, Follow Your Heart, or Chao. Or sprinkle on some vegan parmesan.
- Sides. I generally serve this dish with garlic bread or flatbread, a side salad, or roasted broccoli and cauliflower.
If you try this vegan creamy chorizo sauce I would love to hear your feedback. Feel free to reach out with your thoughts or questions. Happy cooking!
Vegan Creamy Chorizo Sauce
- 1 package plant-based chorizo
- 1/2 sweet onion, diced
- 4 garlic cloves, minced
- 1 can tomato sauce (15 oz)
- 1/2 can full fat coconut milk (7.5 oz)
- 1/4 cup nutritional yeast
- 3/4 tsp salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp rosemary
- 1 tsp red chili flakes (optional, if you like it spicier)
- Add diced onion and garlic to a large pan. Sauté on medium heat until the onions are translucent, about 4-5 minutes. I usually add a little water to keep the ingredients from sticking. You could also use a touch of oil.
- Add the spices and stir. Cook for one minute.
- Add the chorizo and combine well with the onions and spices. Cook for 4 minutes.
- Mix in the tomato sauce, coconut milk, and nutritional yeast. Bring to a simmer and cook for 5 minutes.
- Serve immediately with spaghetti squash or your pasta of choice.