Vegan Beer Cheese
Servings: 4
Prep Time: 10 minutes
Total Time: 15 minutes
Who said the vegan and lactose-intolerant girlies can't have their beer cheese? Even better when served with Cheezy and Stoneground Wheat Crackers!
Ingredients:
- 1 cup Back to Nature Whole Cashews, soaked in boiling water or boiled
- ⅔ cup plant-based milk
- ½ cup beer
- ¼ cup nutritional yeast
- 2 tsp vegan worcestershire sauce
- 2 tsp dijon mustard
- 1 tsp garlic powder
- ¼ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp turmeric
- ⅛ tsp cayenne
- ½ tsp salt
- ½ box Back to Nature Cheezy Crackers
- ½ box Back to Nature Stoneground Wheat Crackers
Instructions:
- Boil (or soak in boiling water) the Back to Nature Whole Cashews for 10-15 minutes to allow them a chance to soften. Strain and set aside.
- Add all ingredients except for crackers into a blender cup and blend until desired thickness. Heat in a small pot for 5-minutes to warm and thicken beer cheese. Serve with Back to Nature Cheezy Crackers and Back to Nature Stoneground Wheat Crackers along with some soft pretzel sticks.
