Vegan Beer Cheese Soup
A simple, filling, and delicious cold weather meal.
For the beer, I used a pale ale and feel like anything darker would have been way too overpowering.
Ingredients for Vegan Beer Cheese Soup:
3/4 cup carrots, diced
1/2 cup onion, diced
2 stalks celery, diced
1 clove garlic, minced
3/4 teaspoon cayenne pepper sauce
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup vegetable broth
3/4 cup light beer
2 tablespoons vegan butter
2 1/2 tablespoon all-purpose flour
2 cups unsweetened almond milk
3 cups vegan cheddar cheese, shredded
1 1/2 tsp. Dijon mustard
1 teaspoon vegan Worcestershire sauce
1 1/2 teaspoon yellow mustard
How to make Vegan Beer Cheese Soup:
In a medium saucepan, combine the carrots, onion, celery, garlic, cayenne papper sauce, sea salt, black pepper, vegetable broth, and beer. Bring to a boil and reduce to simmer about 15 minutes, or until the vegetables are tender.
Add the Dijon mustard, Worcestershire sauce, and yellow mustard; stir to combine and set aside.
In a separate large pot, melt the butter and add the flour, stirring until thickened. Whisk in the milk and continue stirring until thickened again. Add the cheese and stir until melted.
Add in vegetable mixture and simmer to heat through, about 10-15 minutes.