Whats better than vegan cheddar cheese sauces you might ask? Vegan BEER cheese sauce, y’all !! I honestly don’t know why I used water all of these years? All of those years that I now can not get back. But that just means I have a lot of lost time to make up for, and I am gonna start dipping, pouring, slathering this magic vegan beer cheese on everything! Who’s with me on this one?
Ingredients:
1 cup cashews
1 can of beer
4 tablespoons nutritional yeast
1 teaspoon turmeric
1/2- 1 teaspoon salt
1/2 teaspoon smoked paprika
1 tablespoon apple cider vinegar
2 teaspoons light miso paste
4 tablespoon tapioca or corn starch
1 tablespoon dijon mustard
1 teaspoon minced garlic (optional)
Instructions:
Cover cashews in hot water and soak for several hours, or cover in water in a microwave safe container and microwave for 3 minutes Drain the cashews and rinse.
Add the cashews and remaining ingredients to high speed blender or food processor, and blend on high until the mixture is completely smooth.
Transfer the cheese sauce to a medium sized sauce pan. Heat on the stove top over medium heat, stirring continuously with a whisk until the mixture begins to thicken. Once the mixture has began thickening, remove from heat. If you get the sauce too thick, you can add some water (or more beer) and thin it back out. Even if it looks lumpy and weird, just add the water and whisk well.
You can garnish with more paprika. Serve with fresh bread , vegan soft pretzels, or cut up veggies.
Store in an airtight container in the fridge for about a week. Reheat on the stove top or microwave.
