- 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 teaspoons Dijon mustard
- 1 teaspoon vegan Worcestershire sauce
- 1 1/2 teaspoon yellow mustard