Cheezy Beer Dip
Our friends had an Oktoberfest party over the weekend, and I wanted to bring something that seemed appropriate for the occasion. I’m not sure how authentic “Beer Cheese” dips are to the festival, but with beer right in the title, I figured it would work.
I found some recipes online that used both cream cheese and shredded cheddar. Since I’m not a huge fan of pre-made vegan cheddars, I thought I might try to make something from scratch.
I based the recipe off of a nutritional yeast-based cheese sauce recipe that I’ve used, but subbed in different seasonings, and obviously beer.
I’ll be honest – I’m not totally in love with this dip, but I’m also not that into beer, which might explain my reaction. Ryan loved it though, and it seemed to go over pretty well at the party.
Even though this version isn’t my favorite, I do love the idea of a beer flavored cheese dip, so I’ll definitely continue to work on this one. In the meantime, please give it a try and let me know what you think.
Cheezy Beer Dip
1 1/2 cups beer
1/3 cup + 1 tablespoon nutritional yeast
1/3 cup + 1 tablespoon unbleached all-purpose flour
1/8 teaspoon smoked paprika
1/8 teaspoon garlic powder
1 teaspoon salt
1 ounce vegan margarine
2 teaspoons yellow mustard
1 teaspoon just like honey (or agave nectar)
Pour the beer into a measuring cup, and let it sit for at least an hour, or until it starts to go flat.
Place a heavy-bottomed saucepan over medium heat, and whisk the dry ingredients together (nutritional yeast, flour, paprika, garlic powder and salt). Add the beer. Whisk to combine everything and cook until the mixture thickens, stirring constantly.
Once the mixture is thick, add the margarine, mustard and sweetener. Stir until the margarine melts, and the mixture thickens a bit more. You can serve this hot or at room temperature. You may need to adjust the seasonings depending on the kind of beer you use.