Gluten-free option
Growing up, it was tradition that we would go to our grandparents’ house the day before Thanksgiving to help them get ready for the holiday. (Beer-less) pub cheese was the one thing we could always count on our grandparents having for us—it was our favorite. So, this recipe is reminiscent of that memory, and is (of course!) now vegan, making it the perfect alternative to the snack we all remember.
Pub Cheese is a popular and savory dip or spread that’s reminiscent of the creamy, tangy goodness you might find in a cozy pub or bar. It’s known for its rich and cheesy flavor with a hint of beer, making it a delightful accompaniment for pretzels, crackers, or veggie sticks. What sets this dip apart is that it’s typically vegan, making it an excellent choice for those who follow a plant-based diet or have dietary restrictions.
The base of Pub Cheese often includes a combination of soaked and blended cashews, nutritional yeast for a cheesy taste, and various seasonings like garlic, miso paste, Worcestershire sauce, and hot sauce for depth of flavor. A touch of beer adds a unique character and a bit of liquid to achieve the desired creamy consistency. This dip is not only delicious but also versatile, as you can adjust the seasonings to your preference, making it as mild or spicy as you like.
Whether you’re hosting a party, watching the big game, or just craving a savory snack, Pub Cheese is a fantastic choice. It’s creamy, cheesy, and pairs perfectly with a cold beverage, making it a quintessential pub-style treat that you can enjoy in the comfort of your own home.
PREP TIME: 5 minutes, plus inactive time to soak cashews
COOK TIME: none
CHILL TIME: 2 hours
YIELD: 6 to 8 servings
INGREDIENTS:
- 1/3 cup (72 g) refined coconut oil
- 1/3 cup (80 ml) plain, unsweetened rice milk
- 1 1/2 cups (219 g) raw unsalted whole cashews, soaked and drained
- 1/3 cup (80 ml) light beer (gluten-free if needed)
- 1/4 cup (20 g) nutritional yeast
- 1 tbsp (17 g) white miso paste (gluten-free if needed)
- 1 clove garlic, peeled, or 1 tsp (3 g) jarred minced garlic
- 1 tbsp (15 ml) vegan Worcestershire sauce (gluten-free if needed)
- 1/2 tsp dry mustard
- 1 tsp hot sauce
- 1 tsp paprika
- 1/2 tsp salt
Serving Ideas
- Pretzels
- Vegan crackers
INSTRUCTIONS:
- In a food processor or blender, combine all the ingredients.
- Process or blend until creamy, occasionally stopping to scrape the sides.
- Pour the mixture into a medium-sized container and refrigerate it, covered, for at least 2 hours.
- Serve the Beer Cheese Dip with pretzels or vegan crackers for a delicious and savory snack.
TIP:
- To soak cashews, place them in a bowl and cover completely with water. Let sit for at least 2 hours, then drain, rinse and pat dry.
