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Beer Cheeze Soup

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Ingredients

  • 3 tbsp vegan butter
  • 1.5 tbsp corn starch
  • 1/4 cup minced yellow onion
  • 1/4 cup diced red bell pepper, small
  • 1/4 cup green bell pepper, small
  • 3 cloves garlic
  • 1 cup gluten free beer
  • 3 ounces Daiya Plain Cream Cheese Style Spread
  • 3 cups dairy-free creamer, almond or soy
  • 2 tsp kosher salt
  • 1/2 tsp white pepper
  • 2 tsp hot sauce
  • 1/2 tsp dried thyme
  • 1 bag Daiya Cheddar Style Shreds

Instructions

1. Heat 1 T vegan butter in a medium pot over medium heat.

2. Cook onion, bell peppers, and garlic for 3 minutes.

3. Add remaining 2 T butter to the pot and add the corn starch. Stir well and cook for about 5 minutes, stirring often.

4. Add beer in small increments, mixing smooth after each addition.

5. Add the cream cheese to the mixture and stir until it is melted.

6. Gradually add cream to mixture, mixing smooth after each addition. You may want to use a whisk at this point.

7. Add seasonings, and Daiya cheese and stir until thickened. If soup is too thick, add more creamer or a dairy free milk of choice.

This dairy-free, gluten-free, vegan recipe has been adapted by Baker Bettie. It's tasty and a touch spicy – enjoy!

Tips for cooking with Daiya

50 min
Total Time
20 min
Prep Time
30 min
Cook Time
4
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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