Beer Cheese is said to have originated in Kentucky in the early 1930s.

Served cold as a dip, it consists of a sharp cheddar cheese, beer, garlic, and sometimes peppers and Cayenne.

In Winchester Kentucky there is an annual Beer Cheese Festival where amateurs and professionals compete to win the title of best beer cheese.

I wonder what the judges would think of my version, a true Free From Recipe:

Plant- based, with Free From Pilsner, cashew nuts, smoked paprika and garlic.

Beer Cheese is lovely on its own as a dip, and absolutely show-stopping on a plate of nachos.

FOR THE BEER CHEESE

75 g cashew nuts soaked

100 ml beer

100 gr grated orange sweet potato

2 cloves garlic crushed

1 tb-smoked paprika

3 TBS nutritional yeast

2tbs olive oil

3-4 tbS extra beer for blending.

 

Soak cashews in beer for several hours or overnight

Method in a saucepan combine the beer soaked nuts, and sweet potato cook on a low heat until the sweet potato is soft.

Add the nutritional yeast, smoked paprika, garlic and olive oil and combine

Transfer to a food processor and blend until smooth add extra beer if needed to get the right consistency.

 

TO MAKE THE NACHOS

Several handfuls of tortilla chips

Beer cheese

Guacamole (a small tub, or make your own)

Tin of black beans drained

Preheat oven to 350F, layer the chips on a baking sheet. Spread on the cheese dip. Top with the beans.  Bake, until the beans and cheese are heated through. 5-10 mins

Remove the nachos from the oven, top with the guacamole and any other favourite toppings.

Tansey's Kitchen Logo