Beer Cheese Sauce

Prep Time
5 min
Cook Time
15 min
2 cups
Beer Cheese Sauce
1 tablespoon olive oil
1 carrot, chopped
1/2 a yellow or white onion, chopped
1 cup vegetable broth
1 tablespoon Braggs Aminos or soy sauce
1-2 cloves of garlic, minced
1/4 cup tahini or cashew butter
1/2 cup beer (a pilsner, IPA, or kolsch)
1/2 cup nooch
juice of half a lemon or 1 teaspoon sherry vinegar

Warm a smallish saucepot over a medium heat and add the olive oil. Throw in the onion and the carrot and saute that shit around until the onion looks translucent. Pour in the broth and the Braggs, add the garlic, and then throw on the lid. Let that weird soup simmer until the carrots are tender, almost mushy, about 10-15 minutes. When the carrots are soft, add the tahini, beer, nooch, and lemon juice and let it simmer for another minute. Turn off the heat. Now you can either use your stick/ immersion blender and stick that shit right in the pot and blend it until its a smooth sauce or you can throw it in a food processor or blender. Your call. 

Now taste and see if you want more acid or more salt or whatever the fuck you want. Done. This will keep in the fridge for at least 5 days.

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Pairs With...

Pumpkin Chili

It's that time of year when it's pumpkin spiced everything but you need somethin heartier than a goddamn latte.