Vegan Beer Cheese

• Prep | 10 m (excluding cashew soak)

• Cook | 8-10 m

• Ready in | 2 hr

• Makes | a few cups

Ingredients

• 1 cup raw cashews, soaked overnight or in hot water for 30 minutes

• 1 cup water

• 1/2 cup nutritional yeast

• 3-4 garlic cloves

• 2 tbsp white miso paste

• 1 tbsp dijon

• 1/4 tsp white pepper

• 1 cup beer

• 2-3 tbsp vegan butter

• optional: serve with homemade soft pretzels

Directions

1. Add the cashews, water nutritional yeast, garlic cloves, miso paste, dijon, and white pepper to a high powered blender.

2. Add in blender contents to a small nonstick pot with the beer. Stir and heat until warm.

3. Add in vegan butter and stir until melted. Serve hot. Enjoy!

Notes

To reheat the cheese dip, add in 1 tbsp butter and a splash of water and heat in a small nonstick pot. Stir frequently so it doesn't burn.