Traditional beer cheese soups are normally creamy, but I like some bite in my soup.

So for this recipe we decided to add potatoes. They makes the soup a little more hearty and add a nice texture.

If you still prefer your beer cheese soup creamy, then you can blend the soup after it has finished cooking! Easy Peasy! Now everyone is happy:)

This vegan beer cheese soup recipe calls for 2 cups of our beer cheese sauce. I never have trouble finding ways to use up our beer cheese!

We also have a recipe for a shreddable, sliceable beer cheese that would be perfect for garnishing this hearty soup!

We also baked up some of our Soft Challah Pretzels to dip in the soup, but made them into cute little bites instead of giant pretzels.

And just think, you can dip the leftover pretzels into the leftover beer cheese.

EEEKKK!! The recipe that just keeps giving! Beer, cheese, potatoes, soft pretzels….all I can say to that is CHEERS!

INGREDIENTS:

2 cups Vegan Beer Cheese Sauce
3 cups dairy free milk
2 tablespoons vegan butter
4 cups vegetable broth
2 russet poatoes, peeled and diced
1 yellow onion, diced
3 stalks celery, diced
2 teaspoons dried parsley, plus more for garnish
1/2 cup all purpose flour
salt and pepper to taste
2 teaspoons minced garlic
1 can/ bottle of beer, I used a lager
2 tablespoons dijon mustard
1/4 cup vegan cream cheese
optional: 1/2-1 cup vegan beer cheese cheddar shreds

INSTRUCTIONS:

Heat butter in a large pot, or dutch oven over medium /high heat. Once the butter has melted, add the onions, garlic, and celery and cook until the onions become translucent. Sprinkle the flour over the onion and celery, and allow it to cook for several minutes.
Pour in the milk, broth, and beer cheese sauce. Add the potatoes, mustard, salt and pepper.
Add in the cream cheese, using a whisk to make sure it breaks up and mixes into the soup. Finally add the beer.
Let the soup simmer for about half an hour to 45 minutes over low heat so it can thicken. Be sure to stir a few times to make sure nothing is sticking to the bottom. If you taste the soup and feel like you want more cheese, you can add in the vegan cheddar shreds. I personally like it without the added cheese, but some prefer it extra cheesy. You can also just add sherds to the bowls when serving!

You can serve the soup with Soft vegan challah pretzels. We took our Soft challah pretzel dough and formed little pretzel bites to go with this soup! But you could also make soft pretzel sticks or a traditional pretzel shape. To make the bites, follow the instructions for the regular pretzel recipe, but instead of forming them into a pretzel shape, pinch off golf ball sizes of dough and roll them into balls. Continue with the recipe process. Your bake time on the bites will be shorter, so just keep an eye on them and remove them from the oven once they are nice and golden brown.

If you liked this recipe, try these:

Loaded Vegan Baked Potato Soup

Savory Maple Pumpkin Soup with Tofu Scallops

Smokey Vegan Tomato Bisque

What do you get when you mix a Philly cheese steak and a plate of fries, then top it off with vegan beer cheese sauce.

The best thing you have ever eaten?!?!?! That is probably a stretch BUT, these fries are really, really, really good!

Trust me when I tell you that you do not want to skip the vegan beer cheese sauce. Any other cheese sauce is a sad second.

Also if you have never made homemade easy basic seitan, now is your chance! Its super easy to make and can be used a gazzilion different ways. You an also use any seitan you like in this recipe. Flank steak, chicken, whatever!

We even have a video on the site to help you see the process of making homemade seitan! Just look under the video section!

You only need half a batch for this recipe, so pop the rest in the freezer for another nights dinner! Look at you meal prepping without even trying!!

So lets hear it for Philly fries and beer cheese!! You many never use a bun for your Philly again! You may never use another cheese sauce again, either. But honestly, who could blame you!

INGREDIENTS:

Half batch of basic seitan, seitan chicken, or flank steak (around 3 cups sliced, refer to video if you are new to seitan)
2 cups sliced mushrooms, white or baby portabello are fine
1/2- 1 red or orange bell pepper
1 small yellow onion
1-2 teaspoon vegan Worcestershire sauce
2 teaspoons tomato paste
1 teaspoon minced garlic
3-4 tablespoons coconut aminos
1 teaspoon smoked paprika
1 teaspoon onion powder
Salt and pepper to taste
1 -2 cups vegan beer cheese sauce
4 medium russet potatoes
Diced scallions (optional as garnish)

INSTURCTIONS:

Wash the potatoes, peels on
Cut potatoes into fries.
FOR FRYING THE POTATOES, heat a few inches of oil in a deep skillet (I use a cast iron skillet)on medium heat.Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice a crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.
FOR OVEN BAKING, preheat oven to 400 degrees. Lightly coat fries in a few teaspoons of oil and place them on a cookies sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fires back in the oven for another 15 minutes, or until the fries seem fully crisp.
USING AN AIR FRYER: Lightly spray potatoes with some cooking oil, sprinkle with salt and place in the air fryer basket. ( you may have to fry in batches if you have a smaller air fryer) cook on 400 for 15 minutes, taking the basket out and shaking it around a few times during the cooking process. If the fries are not crispy after 15 minutes, put them back in for 5 more minutes or until they have reached the desired crispness.
FOR THE PHILLY, Slice seitan into thin strips. Thinly slice onions and peppers. Heat a large skillet over medium heat with a few teaspoons of oil. Add onions, garlic, and pepper and sauté until the onions begin to get soft. Add the mushrooms and let them cook for a few minutes. Add the seitan, all of the seasonings, tomato paste, Worcestershire sauce, liquid aminos, and cook for another 5 minutes, until the liquid is absorbed and the seitan is beginning to brown.
To serve, stack fries on a plates, topping with Philly mixture and drizzled with Beer Cheese. You can also sprinkle some diced scallions if you like extra kick of onion.
Serves 3-4