Name: Beer “Cheese” Dip
Prep time: 15 min
Total time: 15 min
Yield: Serves: 8 to 12 / Makes about 3 cups (720 ml)
Ingredients: 2 tablespoons fresh lemon juice; 1 tablespoon apple cider vinegar; ½ cup (60 g) raw walnuts, soaked in hot water for at least 15 minutes, then drained; 1 tablespoon arrowroot powder; 2 tablespoons tomato paste or 1 roasted red pepper; ½ cup (60 g) raw cashews, soaked in hot water for at least 15 minutes, then drained; ½ teaspoon sweet or smoked paprika; ¾ cup (180 ml) water; 1 tablespoon red miso; ¾ cup (180 ml) brown ale; ½ cup (30 g) nutritional yeast

Preparation info

Serves:
8 to 12
/ Makes about 3 cups

Difficulty
Easy
Ready in
15 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This tangy, versatile dip is inspired by The Full Helping blog’s vegan walnut-cheddar recipe. If you miss fondue, try this with toasted chunks of soft pretzel, apple slices, and blanched broccoli. Or pour it over a baked potato and top with loads of scallions. You can even use it as pasta sauce. Serve with more beer, if you must. (We told you it was versatile.)