Yes, the taste will change from the original recipe, but feel free to experiment with your favorite! What else can I serve this beer cheese dip with?ĭrizzle it over chili-crusted cauliflower steaks, barbeque chickpea salad, or chili cheese fries. Can I use other flavors of Cashew Cheesy Sauce? I used a homemade vegan version, but you can use a store-bought one or regular Worcestershire sauce if vegan is not needed.
But it does add depth of flavor to the Beer Cheese Dip. Use a beer that you know you like! Do I need to use Worcestershire sauce? This sauce, despite tasting like decadent creamy cheese, is made out of pumpkin and cashews Cashews are rich in fiber, protein and. Candi and Rita Core & Rind spent years developing Cashew Cheesy Sauce to. You could use non-alcoholic, if preferred. It is packed with healthy fats, nourishing spices, plant power and deliciousness. If you do not need gluten-free, any favorite lager or pale ale could be used as it adds a nice light flavor.ĭarker beer or stouts will produce a deeper flavor. I used a local gluten-free American pale ale from Short’s Brewing Co. Ingredients: 2 tortilla wraps, (we used spinach flavor and gluten-free 1-2 tablespoons of guacamole OR half an avocado cut into strips 2 tablespoons of Core and Rind sauce (any flavor, we used Sharp and Tangy) cup julienned carrot Handful of chopped red onion Handful of leafy greens 1/4 cup diced tomato 1/4 - small bell pepper, cut. I have not tested it with other gluten-free flour, but I don’t think almond or coconut flour will work. If you are not sensitive to gluten, regular all-purpose flour will work. Store: Refrigerate in an airtight container for 5-7 days. Serve immediately with your favorite tortilla chips, pretzels, bread, or buffalo cauliflower wings. Place in a serving bowl and garnish with red pepper flakes. Slowly add Cashew Cheesy Sauce stirring constantly for 3-5 minutes to combine the roux with the sauce into a smooth consistency.Ĭombine the remaining beer and cornstarch in a small bowl.Īdd your cornstarch slurry into the saucepan stirring constantly for 2-4 minutes until thickened slightly. Cook just until combined into a ‘roux’ consistency about 1 minute. In a saucepan, combine olive oil, flour, onion powder, garlic powder, and cayenne pepper over medium heat. This Beer Cheese Dip made with Core and Rind Sharp & Tangy Cashew Cheesy Sauce is perfect for game day or when hosting friends! Serve this vegan, dairy-free, and optionally gluten-free appetizer with your favorite pretzels, bread, tortilla chips, or wings!Ģ tablespoon all-purpose flour (gluten-free)ġ cup Core and Rind Sharp & Tangy Cashew Cheesy Sauce
0 kommentar(er)
