Beer Cheese Pull-Apart Bread


  • 2 tbsp organic unbleached flour
  • 2 tbsp vegan butter
  • ¼ tsp sea salt
  • ¼ tsp cayenne
  • ½ tsp dried parsley
  • 2 cloves garlic, finely chopped
  • ½ tsp vegan Worcestershire sauce
  • 1 tsp white wine vinegar
  • 2 tsp Dijon mustard
  • ½ cup vegan lager
  • 1/3 cup Follow Your Heart Dairy-Free Cream Cheese
  • 2 cups Follow Your Heart Vegan Cheddar Shreds (one bag, 8 oz.)
  • 2 packages vegan premade crescent roll dough 8 oz. each



  1. Pre-heat oven to 375° F.
  2. Heat a medium sized saucepan and add butter.  Whisk in flour and create a roux.  Add sea salt, pepper, cayenne, parsley, and garlic.  Whisk and cook to make roux golden, about 2 minutes. Add Worcestershire, vinegar, Dijon mustard, lager, cream cheese, and Cheddar shreds and whisk until uniform.  Cook for about 3 minutes, whisking frequently. Mixture should still be thick. Remove from heat.  Set aside.
  3. Grease a cast iron skillet and ball up 2 triangles of crescent dough to make one larger ball. Line rim of skillet with 8 balls of dough, giving space between each. Bake for 8 minutes without cheese.
  4. Scoop beer cheese into center of skillet and bake about 15-17 minutes more, until rolls are golden and cheese is melted. Serve warm.

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