Vegan Beer Cheese Pull-Apart Bread
Ingredients
- 2 tbsp organic unbleached flour
- 2 tbsp vegan butter
- 1/4 tsp sea salt
- 1/4 tsp cayenne
- 1/2 tsp dried parsley
- 2 cloves garlic, finely chopped
- 1/2 tsp vegan Worcestershire sauce
- 1 tsp white wine vinegar
- 2 tsp Dijon mustard
- 1/2 cup vegan lager (beer)
- 1/3 cup vegan cream cheese
- 7 oz vegan finely shredded cheddar-style cheese
- 2 packages vegan premade crescent roll dough 8 oz. each
Preparation
Preheat oven to 375F.
Heat a medium sized saucepan and add vegan butter. Whisk in flour to create a roux. Add sea salt, pepper, cayenne, parsley, and garlic. Whisk and cook until the roux is golden, about 2 minutes. Add vegan Worcestershire sauce, white wine vinegar, Dijon mustard, vegan lager, vegan cream cheese, and vegan cheddar shreds and whisk until uniform. Cook for about 3 minutes, whisking frequently, until the mixture is thick. Remove from heat and set aside.
Grease a cast iron skillet. Ball up 2 triangles of crescent dough to make one larger ball. Line the rim of the skillet with 8 balls of dough, leaving space between each. Bake for 8 minutes without cheese.
Scoop beer cheese into the center of the skillet and bake for an additional 15-17 minutes, until the rolls are golden and the cheese is melted. Serve warm.
