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Epicurious

Vegan Beer-Cheese Sauce

By Joy Manning

5.0

(1)

A bowl of vegan beer cheese with a butter knife.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Lillian Chou

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days if you want to make more sandwiches later in the week. It’s also a great topping for veggie burgers or dip for crispy potatoes.

Recipe information

  • Total Time

    10 minutes

  • Yield

    Makes about 1 cup

Ingredients

4 oz. firm tofu (¼ of a 16-oz. block), cut into cubes
¼ cup neutral vegetable oil
¼ cup nutritional yeast
1 Tbsp. IPA-style beer
2 tsp. lemon juice
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Preparation

  1. Purée 4 oz. firm tofu (¼ of a 16-oz. block), cut into cubes, ¼ cup neutral vegetable oil, ¼ cup nutritional yeast, 1 Tbsp. IPA-style beer, 2 tsp. lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender until smooth.

TagsSauceDipBeerAlcoholBeveragesAmericanTofuSnackSideLunchDinnerDairy FreeNut FreeVegetarianVeganQuickEasyMake Ahead30 Minutes or LessNo-CookBlenderEpicurious

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