Ingredients
Method
- Dice or shred your vegan cheeses if needed. (This is a great recipe to use up what you have in your fridge.) Set aside.
- Combine 1/4 cup of the rice milk with the tapioca. Whisk and set aside.
- Melt the butter in a pot and add the remaining rice milk and beer. Heat for about 3 minutes. Add in cheese, dijon mustard, worcestershire sauce, garlic powder, smoked paprika, salt and pepper. Heat for another few minutes until it stars to simmer and the cheese begins to melt.
- Whisking constantly, add in the starch and rice milk slurry. Cook until it thickens, about 2 minutes. (If your cheese has not melted completely, just use an immersion or regular blender).
Notes
To make this recipe higher in protein, you could add some high protein regular cheese in place of some of the vegan cheese or replace some of the rice milk with whole milk.
