Right now you might be furiously flipping through your Betty Crocker cookbook looking for this recipe. You’ll stop at Beer-Cheese Triangles and wonder if this is what we veganed. You might read through the list of ingredients and notice that we tinkered a bit. You might even find it in your heart to forgive me introducing these addictive bitty noms into your life because not only are these little awesome bombs super easy but they turned out even better than I thought they would. I think sometimes this is why I try to keep my hopes and dreams to myself. I mean things don’t always turn out the way you hoped they would and who wants anyone ever saying to them things like:
“I was watching The Olympics the other day and noticed you weren’t there. What’s up with that?”
“I couldn’t help but notice you never married Christian Slater.” *
Who also wants to admit they actually wasted a daily “wish” and some “hope” on Vegan Beer & Cheese Bombs? I really should be saving those things for more noble pursuits but I’m off topic. Now that I know these little savory buddies are actually incredibly easy and completely delicious – I have to share. It’s my job.
Ready to get bombed?
Vegan Beer & Cheddar Bombs
2 Cups Bisquick
3/4 Cup Daiya Vegan Cheddar Cheese (shredded)
1/4 Cup IPA beer
1/4 Cup Applesauce
1/3 Cup Nutritional Yeast
1/4 teaspoon Turmeric
1/4 teaspoon Smoked Paprika
1/4 teaspoon Onion Powder
1 Tablespoons Margarine
A Pinch of Crushed Black Peppercorns for each bomb
In your smallest mixing bowl, blend Nutritional Yeast, Turmeric, Paprika and Onion Powder with a whisk.
In your favorite big mixing bowl, blend Bisquick, 1/2 Cup Daiya, Beer and Applesauce with a handheld electric mixer until a smooth dough forms. Then gradually add the Nutritional Yeast mix and Margarine while blending until your dough is thoroughly mixed. You might need to scrap the side of the bowl a few times to get all the dry ingredients off the sides.
Line a cookie sheet with wax paper. Using your hands, roll your dough into balls a little larger than a tablespoon and place them on the wax paper about an inch apart. Once they are all made, gently press a pinch of Daiya into the center of each bomb. After each bomb is cheesed, put your cookie sheet in the fridge to chill out for 45 minutes.
Heat oven to 450.
After your cookie sheet has done their time, take them from the fridge. Gently move the wax paper from your cookie sheet. Line your cookie sheet with foil and move your bombs from the wax paper to the foiled cookie sheet, keeping them 1 inch apart from each other.
Put them in the oven to bake for 5-10 minutes. Pull them out when the bombs are golden brown. Don’t focus on the Daiya melting. Once you pull them out of the oven, immediately sprinkle a pinch of crushed Black Peppercorns over the top of each bomb so when the soft Daiya sets, the Pepper will stick.
You can enjoy them when their warm and soft or room temperature and well – not so soft. Either way enjoy them with a marathon of your favorite guilty pleasure TV show and a candid appreciation.
* This one would just be followed by an awkward silence and really shouldn’t it be? Man – I’m glad I didn’t make any permanent choices at 12
2 thoughts on “The Betty Crocker Project: Vegan Beer & Cheddar Bombs”
This looks delicious. And I'm glad you didn't marry Slater .. he seems like a jerk anyway.
Oh yeah that would have been the absolute worst.