Vegan Beer Cheese Soup ~
A simple, filling, and delicious cold-weather soup.
Serve as a main course with soft pretzels or crusty bread.
Vegan Beer Cheese Soup Recipe
I like this easy beer cheese soup is everything you know and love in a traditional beer cheese soup. And this vegan recipe has no cashews and no nutritional yeast!
Ingredients for Vegan Beer Cheese Soup
- 3/4 cup carrots, diced
- 1/2 cup yellow onion, diced
- 1/2 cup celery, diced
- 1 teaspoon garlic, minced
- 3/4 teaspoon cayenne pepper sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup vegan chicken-style broth, or vegetable broth
- 3/4 cup light beer, pale ale
- 2 tablespoons vegan butter
- 2 1/2 tablespoons all-purpose flour
- 2 cups plant-based milk, recommend oat milk
- 3 cups vegan cheddar cheese, shredded
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon vegan Worcestershire sauce
- 1 1/2 teaspoon yellow mustard
Ingredient Notes
- Vegan Butter – Olive oil also works.
- Light Beer – The kind of beer used makes a difference here. The best beer for this cheesy soup is a pale ale. Darker beers are too overpowering and, therefore, not recommended.
- Plant-Based Milk – I like oat milk in this recipe for its fairly neutral flavor. Soy milk or unsweetened almond milk are also fine choices, although the flavor will be more pronounced. Coconut milk is not recommended.
- Vegan Cheddar Cheese – A traditional version of beer cheese soup includes sharp cheddar cheese. Try mozzarella, pepper jack, or other meltable vegan cheese for a flavor twist.
How to Make Vegan Beer Cheese Soup
STEP ONE: Into a medium saucepan over medium-high heat, add the carrots, onion, celery, garlic, cayenne pepper sauce, salt, black pepper, vegan chicken broth, and beer. Bring to a boil then reduce to a simmer for about 15 minutes, or until the vegetables are tender. Add the Dijon mustard, Worcestershire sauce, and yellow mustard; stir to combine and set aside.
STEP TWO: Into a separate large pot over medium heat, add the butter. When the butter is melted, add the flour and stir until thickened. Whisk in the milk and continue stirring to incorporate. Add the cheese and stir until melted.
STEP THREE: Add in vegetable mixture, reduce to medium-low heat, and simmer for 10 minutes, until heated through. (For a creamy texture, transfer soup to a high-speed blender or food processor and puree to desired consistency. Alternatively, use an immersion blender to puree the soup right in the pot.)Adjust seasoning to taste and serve hot.
Storage
- Store leftovers in an airtight container in the refrigerator.
More Recipes You’ll Love!
- Green Chile Cheese Soup
- Vegan Beer Cheese Fondue
- Vegan Pub Style Beer Cheese Dip
- Smoked Gouda Cheese Sauce
- Green Chile Pasta
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Vegan Beer Cheese Soup
Ingredients
- 3/4 cup carrots diced
- 1/2 cup yellow onion diced
- 1/2 cup celery diced
- 1 teaspoon garlic minced
- 3/4 teaspoon cayenne pepper sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup vegan chicken-style broth or vegetable broth
- 3/4 cup light beer pale ale
- 2 tablespoons vegan butter
- 2 1/2 tablespoons all-purpose flour
- 2 cups plant-based milk recommend oat milk
- 3 cups vegan cheddar cheese shredded
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon vegan Worcestershire sauce
- 1 1/2 teaspoon yellow mustard
Instructions
- Into a medium saucepan over medium-high heat, add the carrots, onion, celery, garlic, cayenne pepper sauce, salt, black pepper, vegan chicken broth, and beer. Bring to a boil then reduce to a simmer for about 15 minutes, or until the vegetables are tender. Add the Dijon mustard, Worcestershire sauce, and yellow mustard; stir to combine and set aside.
- Into a separate large pot over medium heat, add the butter. When the butter is melted, add the flour and stir until thickened. Whisk in the milk and continue stirring to incorporate. Add the cheese and stir until melted.
- Add in vegetable mixture, reduce to medium-low heat, and simmer for 10 minutes, until heated through. (For a creamy texture, transfer soup to a high-speed blender or food processor and puree to desired consistency. Alternatively, use an immersion blender to puree the soup right in the pot.)Adjust seasoning to taste and serve hot.
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