Ultra-creamy, savory, and perfect for game day
⏱ Time
10 minutes
🥨 Yield
About 2 cups
🧾 Ingredients
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- ¾ cup unsweetened plant milk (soy or oat works best)
- ½ cup beer (lager or pale ale—nothing bitter)
- ⅓ cup nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¾ tsp salt, or to taste
- 1 tsp yellow or Dijon mustard
- Optional: pinch cayenne or black pepper
🍲 Instructions
- Make the roux
Melt vegan butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute (don’t let it brown). - Whisk it smooth
Slowly pour in plant milk, whisking constantly until smooth and thickened. - Add the beer
Whisk in beer and cook 2–3 minutes until creamy. - Flavor bomb
Stir in nutritional yeast, spices, mustard, and salt.
Cook another 2–3 minutes, stirring, until velvety. - Taste & tweak
Adjust salt, spice, or add a splash of milk if needed.
🥨 Best Ways to Serve
- Pretzel bites (obviously 😌)
- Soft pretzels or pretzel rolls
- Steamed broccoli or cauliflower
- Fries, tater tots, or nachos
- As a sauce for burgers or brats
✨ Tips & Variations
- Extra “cheesy”: Add 1–2 tbsp more nutritional yeast
- Sharp flavor: Use Dijon + extra smoked paprika
- Spicy beer cheese: Add jalapeños or hot sauce
- Gluten-free: Use GF flour or cornstarch slurry
