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Ready, Set, Snack! Stephanie Haney makes jalapeño vegan hot dogs with vegan beer cheese sauce for World Vegan Month

November is World Vegan Month and this week on What’s New, Stephanie Haney dishes up traditional tailgating food with a little spin
Credit: WKYC

CLEVELAND, Ohio — November is World Vegan Month and this week on What’s New, Stephanie Haney dishes up traditional tailgating food with a little spin: jalapeno vegan hot dogs with vegan beer cheese sauce! Both Matt Wintz and Haney eat vegan, so the two decided to show each other one of their favorite things to make – for either breakfast, lunch, or dinner!

What you’ll need to make the Vegan Beer Cheese Sauce:

2 tablespoons all-purpose flour

½ cup non-dairy milk (plain, unsweetened)

½ cup beer

¼ vegan parmesan cheese

¼ cup nutritional yeast

8 ounces vegan cream cheese

2 teaspoons vegan Worcestershire sauce

1 teaspoon dijon mustard

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon turmeric


  • In a medium-sized pot, whisk together the flour and non-dairy milk until there are no clumps. I like original, unsweetened almond milk.
  • Whisk in remaining ingredients. For the beer, note that not all beer is vegan. Yuengling Original Lager is! Also, don’t confuse natural yeast for active yeast. They are not the same thing! It’s relatively easy to find at many local stores, including Heinen’s and Target. If you can’t find it, you can substitute vegan parmesan cheese here. My preferred brand is Follow Your Heart, but you can also make your own! I like to add both natural yeast and vegan parmesan cheese because it helps thicken up the sauce while adding a little extra flavor. Another tip: let the vegan cream cheese soften a bit if you can. This makes for much easier whisking!
  • Heat on medium heat until the dip comes to a simmer.
  • Simmer for 1-2 minutes or until thickened.
  • If your sauce isn’t quite as think as you’d like it, don’t panic! You can thicken it up by, in a separate bowl, combining a little extra flour or vegan parmesan cheese with some of the beer cheese sauce, and whisking it up nicely so there are no clumps, and then adding that back into the rest of the beer cheese sauce.
  • Enjoy!

What you’ll for the jalapeño vegan hot dogs:

1 can refrigerated pizza dough

10-12 vegan hot dogs

3 tablespoon baking soda


5-ounce crispy jalapenos

Beer cheese sauce


  • Preheat oven to 400°F. 
  • Spray a baking sheet with nonstick spray.
  • Bring a large pot of water to a boil.
  • While the water is boiling, roll out your pizza dough. Pillsbury Classic Pizza Crust works very well. Slice the dough into 10-12 strips (to match the number of hot dogs), with each strip about ½ inch wide. Place these on your baking sheet. (There may be dough leftover! If you want, you can twist this into bread sticks and bake it.)
  • Once your water boils, turn the heat off, and add vegan hot dogs to the water. I prefer the Lightlife brand, but any vegan hot dog will do. Let sit in the hot water for two minutes.
  • While the vegan hot dogs are in the water for two minutes, prebake your strips of pizza crust. Just for two minutes though! Any longer and they won’t be doughy enough to wrap around your vegan hot dogs without cracking!
  • After two minutes, remove your pizza crust strips from the oven and your vegan hot dogs from the water and let them cool just enough so that they are not too hot to handle.
  • Spread crushed jalapeños in a pie dish. (Fresh Gourmet is a great choice for crispy jalapeños.)
  • Ladle one cup of the hot water from the hot dogs into a bowl big enough to fit the hot dogs. Add baking soda and stir until dissolved.
  • Wrap each hot dog with one strip of dough, twisting it around and back. Leave a 1/2-inch space at each end, and pinch the dough together at the end.
  • When the hot dogs are wrapped, carefully dip each into your water and baking soda mixture, being sure to get the entire hot dog and all of the pizza crust moist.
  • Gently roll each hot dog in crushed, crispy jalapeños and place them on a baking sheet.
  • Bake for 10 minutes, until browned on top.
  • Serve with warm vegan beer cheese sauce.
  • Enjoy!

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