Ingredients

3/4 C Plant Based Cooking Creme Naturally Flavored
3 tbsp. Olive Oil
1.5 tbsp. Corn Starch
1/4 C Yellow Onion, Minced
1/4 C Red Bell Pepper, Diced
1/4 C Green Bell Pepper, Diced
3 Each Garlic Cloves, Minced
1 C Wheat Beer
3 oz Daiya Plain Cream Cheese Style Spread
3/4 C Water
2 tsp. Salt
1/2 tsp. White Pepper
2 tsp. Hot Sauce
8 oz Daiya Cheddar Style Shreds

Directions

1
 Combine Plant Based Cooking Creme Naturally Flavored and water. Set aside.
2
 Heat the olive oil in a medium pot over medium heat and cook the onion, bell peppers and garlic for 3-4 minutes.
3
 Add the corn starch, stir well and cook for approximately 5 minutes, stirring often.
4
 Add beer in small amounts, mixing smooth after each addition.
5
 Add the cream cheese to the mixture and stir until melted.
6
 Gradually whisk cream to mixture, mixing smooth after each addition.
7
 Add the salt, white pepper, hot sauce and Daiya cheese, stir until completely melted.
8
 If the soup is too thick, add more water until desired consistency is achieved.
6 cups