A nice dip for the family and friends. With the bowl season coming up, it is certain to get everyone on the same page. Good food is good food. Enjoy! Ingredients: 1 large red pepper roasted, peeled, and seeded 1-1/2 cups water 3/4 cup raw cashews 1/2 cup beer (lager) 1/4 cup margarine 1/2 cup nutritional yeast 5 teaspoons water 2 tablespoons cornstarch 3 tablespoons flour 1 tablespoon Dijon mustard 2 teaspoons onion powder 1 teaspoon dry mustard 1 teaspoon paprika 1 teaspoon kosher salt 1 teaspoon vegan Worcester sauce 1/2 teaspoon black pepper 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder nondairy milk, to desired consistency Preparation: Roast red pepper on broil until it is soft, then peel and seed. In a bowl, combine water and cornstarch; set aside. Except for nondairy milk, combine the rest of the ingredients in a blender. Blend until smooth. Add roasted red pepper to cheese sauce mixture. Blend until smooth. Pour mixture into pot on medium heat. Add cornstarch and water mixture; bring to boil. Once boiling, lower heat and let simmer. Keep stirring the mixture. Add nondairy milk until you reach your desired consistency. BM
