Creamy Beer Cheese Pretzel Dip

Melt the vegan butter (2 tbsp) in a saucepan over medium heat. Whisk in the flour (2 tbsp) and cook, whisking continuously, for min (1). Gradually whisk in the non-dairy milk (0.5 cup) followed by the beer (0.5 cup). Turn the heat to low and allow the mixture to cook for a couple of minutes until thick, stirring periodically. Start 1m timer

Remove the sauce from the heat and whisk in the nutritional yeast (0.33 cup), vegan cream cheese (8 oz), dijon mustard (1.5 tsp), soy sauce (1 tsp), garlic powder (1.5 tsp), onion powder (1 tsp), and smoked paprika (1 tsp). Whisk until smooth.

Taste the beer cheese and season with [salt] and [pepper] to taste.