Fully Loaded Vegan Queso Dip Recipe

 https://www.seriouseats.com/fully-loaded-vegan-queso-dip-recipe

• 1 tablespoon vegetable oil
• 3/4 pound vegan chorizo
• 1 recipe vegan nacho cheese sauce
• 1 (15-ounce) can black beans, drained and rinsed
• 2 (10-ounce) cans Ro*Tel Diced Tomatoes with Green Chiles, drained (see note)
• 3 tablespoons chopped fresh cilantro leaves, plus more for garnish
• 4 scallions, thinly sliced, plus more for garnish
• 1 avocado, finely diced
• 1 serrano or jalapeño pepper, minced (reserve a few whole slices for garnish, if desired)
• Hot sauce, to taste
• 1 bag tortilla chips
• 1 (10-ounce) block of extra-firm cottony (non-silken) tofu, drained and cut into 1-inch slice
• 1 fresh poblano pepper
• 1 (15-ounce) can black or Puy lentils, drained and rinsed
• 1 whole sweet dried chiles like Costeño, Guajillo, or Choricero, stems and seeds removed
• 1 to 2 small hot dried chiles like Arbol or Cascabel, stems and seeds removed (optional)
• 1 whole rich fruity dried chile like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
• 2 tablespoons raisins
• 1 whole chipotle chile in adobo sauce with 2 tablespoons sauce from can
• 2 cups water
• 6 ounces plain tempeh
• 1/4 cup vegetable shortening or coconut oil
• 1 medium onion, diced (about 1 cup)
• Kosher salt and freshly ground black pepper
• 3 medium cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons minced fresh oregano leaves
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon ground cinnamon
• 1 tablespoon freshly toasted and ground cumin seeds
• 1 teaspoon freshly toasted and ground coriander seeds
• 3 whole cloves, toasted and ground
• 1 tablespoon yellow or red miso paste
• 1 tablespoon soy sauce
• 1/4 cup red wine vinegar
• 6 tablespoons vegetable shortening or palm oil
• 1 small onion, thinly sliced
• 2 medium cloves garlic, thinly sliced
• 1/2 jalapeño pepper, seeds and ribs removed, thinly sliced
• 1/2 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon granulated garlic powder
• 1 chipotle pepper packed in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
• 4 ounces russet potato (about 1/2 medium), peeled and thinly sliced
• 4 ounces roasted cashews (about 1 cup)
• 1/2 cup water
• 1/2 cup almond milk
• 1 teaspoon hot sauce (such as Frank's)
• 2 teaspoons pickling liquid from a can of pickled jalapeño peppers (plus peppers, to taste)
• Kosher salt to taste