Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Garlic Knots With Beer Cheese [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Warm, doughy garlic knows speckled with smoky Shiitake bacon and served with a side of creamy beer cheese ... what could be better? The knots are cooked in a cast-iron skillet so they look like pull-apart bread, which makes for an awesome presentation. This appetizer is guaranteed to be a sure-shot hit at any party.

Garlic Knots With Beer Cheese [Vegan]


For the Shiitake Bacon Garlic Knots:

  • 1 pound store-bought or homemade pizza dough
  • 2 tablespoons vegan butter
  • A pinch of red pepper flakes
  • 4-6 garlic cloves, minced
  • 4 tablespoons chives, minced
  • 3/4 cup vegan Parmesan
  • All-purpose flour, for work surface
  • 1 tablespoon extra virgin olive oil

For the Shiitake Bacon:

  • 1 cup sliced Shiitake mushrooms
  • 1 tablespoon red pepper flakes
  • 1 teaspoon liquid smoke
  • 3 tablespoons coconut oil or olive oil
  • 1 teaspoon sea salt

For the Beer Cheese Sauce:


To Make the Shiitake Bacon:

  1. Coat sliced Shiitake in all of the ingredients, let soak for an hour or longer, and bake at 200°F for 45 minutes. Rotate after 25 minutes to ensure crispy Shiitake. Keep the residual sauce to use with bread. Set aside Shiitake bacon to use for knots.
  2. Heat a 10-inch cast-iron skillet over medium heat. Add the residual marinade, garlic, and butter. Heat until melted and starting to foam. Place cooked Shiitake in a bowl and add the butter mixture to it. Stir in 1/2 cup vegan Parmesan cheese and chives. Set cast-iron skillet aside, leaving the butter residue in the pan.

To Make the Knots:

  1. Lightly flour a clean work surface. Divide the pizza dough into two even halves. Working with one-half at a time, use a rolling pin to roll/stretch to form a long rectangle, 8×4-inches. Use a pizza cutter or bench scraper to cut the rectangle, crosswise, into 12 even strips. Repeat stretching, forming a rectangle and cutting strips with the other half of the dough. Sprinkle the dough strips with a little bit of flour to prevent sticking.
  2. Preheat oven to 200°F. Working one strip at a time, roll to form a small rope. Coat with the butter parmesan/shiitake mixture, then tie into a knot. Continue rolling and tying until all the dough is knotted. Transfer the knots to the cast-iron skillet in a single layer. Turn off the oven. Cover the knots tightly with plastic wrap and allow to rest in the oven until doubled in size, about 2-4 hours. Or, refrigerate the wrapped knots until doubled in size, 12-14 hours.

To Make the Beer-Cheese Dip:

  1. In a medium sized saucepan over medium heat, melt the vegan butter until slightly foaming. Whisk in the flour and cook, stirring continuously, for 1 1/2-2 minutes, until pale in color. Slowly whisk in the beer. Increase the heat to medium-high and bring to a boil. Immediately reduce heat to medium. Stir in the mustard, Worcestershire, Sriracha. and garlic. Cook, whisking occasionally, until the mixture is slightly thickened, about 4-5 minutes.
  2. Add the salt and vegan cream cheese. Stir to thoroughly incorporate. Reduce heat to medium-low. One handful at a time, add the vegan cheddar cheese (or vegan cheddar sauce), stirring in between each addition. Season to taste with salt and pepper. Reduce heat to low and keep warm, stirring occasionally, until ready to serve.
  3. When ready to bake the knots: Adjust oven rack to the center position and preheat to 425°F. If you refrigerated the knots, allow to come to room temperature on the counter for 30 minutes. Sprinkle the tops of knots evenly with remaining 1/4 cup parmesan cheese. Bake for 25-30 minutes, or until knots are cooked and golden brown in color. Remove from oven, brush with a tablespoon of olive oil while still hot and sprinkle generously with additional vegan parmesan cheese. Serve the warm Shiitake bacon-garlic knots with the hot beer cheese dip.




Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Cacao Peanut Butter Oatmeal Breakfast Bars [Vegan]

Cacao Peanut Butter Oatmeal Breakfast Bars 4

Falafel Waffle [Vegan]

Honor World Day for Farmed Animals With Our Popular Plant-Based Recipes

Simple Lemon Curd [Vegan]

Lemon Curd

Homemade Pumpkin Puree [Vegan]

Pumpkin Puree

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Garlic Knots With Beer Cheese [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×