NEW LOOK, SAME GREAT TASTE

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!

Cheese dip with pretzels and crackers
Ingredients:
  • 1 cup 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 Cheezy Crackers
  • ½ box Stoneground Wheat Crackers

Instructions:
  • Boil (or soak in boiling water) the 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 Cheezy Crackers and Stoneground Wheat Crackers along with some soft pretzel sticks.

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