Beer cheese sauce is a sharp, non-dairy cheddar sauce enhanced with the flavor of beer. The beer is first reduced to eliminate the alcohol and a good portion of the water thus concentrating its flavor (the beer flavor is not a primary note in the sauce but rather contributes to the overall flavor profile). For a zesty sauce, prepared horseradish can be added when blending the sauce before cooking. To spice things up, ground cayenne pepper can be added too.
Beer cheese sauce is superb for dipping hard or soft pretzels or chunks of crusty bread. It can be used as a topping for hot sandwiches or pasta, or for any application where a tangy cheddar sauce might be used.
• 1 bottle (12 oz) beer of your choice, alcoholic or non-alcoholic
(please note that dark beers will darken the sauce)
• 1 and ¼ cup organic plain unsweetened soymilk (no additives) or homemade almond milk
• 5 T tapioca flour
• ¼ cup nutritional yeast flakes
• ¼ cup mild vegetable oil
• 2 T mellow white miso paste
• 1 T tomato paste
• 1 T raw apple cider vinegar
• 1 tsp dry ground mustard
• 1 tsp fine sea salt or kosher salt
• ½ tsp vegan lactic acid powder (available from ModernistPantry.com) or 2 tsp fresh lemon juice
• ½ tsp onion powder
• ½ tsp garlic powder
• optional: 1 T prepared horseradish (not creamed)
• optional: ¼ tsp ground cayenne pepper, or more to taste
In a medium saucepan, bring the beer to a simmer. Watch carefully while heating, as the beer will foam excessively and possibly boil over if brought to a vigorous boil. Skim and discard any excess foam. Simmer until reduced, about 15 minutes. Let the mixture cool until warm. Measure ½ cup and discard any remainder (if any).
Transfer the beer reduction to a blender. Add the remaining ingredients and process until smooth and then transfer the blended mixture back to the saucepan.
Place the saucepan over medium-low heat. Stir slowly and continually with a flexible spatula until the mixture becomes bubbly, thickened and glossy. Reduce the heat to low to keep warm until ready to serve or keep warm in a mini crock pot or heated chafing dish, stirring occasionally.