Smoky Vegan Beer Cheese Soup

Method

15 min prep · 25 min cook

1. Heat the olive oil in a large pot over medium heat. Add carrot, celery, onion, and garlic, cooking until softened.

2. Stir in the flour, nutritional yeast, smoked paprika, and mustard powder until the vegetables are well-coated.

3. Slowly add the beer and vegetable broth, stirring continuously to combine. Bring to a simmer.

4. In a blender, combine the soaked cashews with 1 cup of the hot soup mixture. Blend until smooth and creamy.

5. Pour the cashew mixture back into the pot. Season with salt and pepper. Cook until the soup thickens and is heated through.

Courses: Dinner, Lunch, Fall, Winter

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