October 11, 2012 October 11, 2012/ Morgan Eccleston
Let me just let this picture swirl around in your brain until you are drooling.
Are we ready to begin? I have always been a fan of beer cheese anything. I remember the first time I had beer cheese soup – I was 12 and was addicted to anything cheese. The restaurant had stairs you had to walk down to get into and it was a dark little place. I even remember looking at the menu. That, my friends, is the memory of meeting your first love. These days we have to make our own damn cheese. “Cheese” if you will. If you love beer and nooch (nutritional yeast) I have a feeling you will be jumping up and down after your first bite (I was!) Tomorrow I’ll be posting on how to make these oven baked chips! (EASY, LOVELY, AND HEALTHY! AND – nut-free!!!!!!! Say what?!)
Click here to download the Beer Cheeze Sauce Recipe and Coloring Page!
Beer Cheeze Sauce
serves 1 if you are me .. makes about 2 cups
1 & 1/2 c. beer (a good amber – not IPA, too bitter! I used a hefeweizen)
1/4 c. roasted red pepper (jarred or about 1/2 red pepper. You can roast them at home under the broiler!)
1/2 c. nutritional yeast
2 TBSP. sunflower seed butter (or cashew butter. Or if you have a great blender use 1/4 cup unsalted seeds/nuts.)
1/4 c. flour
2 cloves garlic, crushed
1/2 tsp. kosher salt
1 TBSP. miso
2 tsp. lemon juice
1/4 tsp. mustard powder
1/8 – 1/4 tsp. cayenne powder
1/4 tsp. ground black pepper
- Combine all ingredients in blender and blend until very smooth.
- Pour into a pan set at medium-high heat.
- Cook until thickened while whisking constantly. (Should take a few minutes but it is well worth it!)
- Serve and enjoy!
October 11, 2012/ Morgan Eccleston/ 
