O, Buffista Chef, do not leave out the beer.
Two words: Welsh Rarebit
Cheese makes unsuitable for vegans, but fine for all other Buffistas including non-vegan vegetarians. (I suppose the vegans could make it with rice or soy cheese.) Enough variations in the spices that you could come up with variations for just about any taste. And though some people use white wine or even (shudder) milk or cream, the best rarebits are made with beer. In fact , other things being equal, the general rule is the worse the beer the better the rarebit.
(Umm for those who are not familiar rarebit is a spicey cheese sauce you pour over white bread - usually French or italian bread, though sourdough actually works quite well. )
Basic ingredients - dark bitter beer (stale is idea), cheese (cheddar or other strong tasting cheese), dry mustard powder, red pepper. soy sauce, tabasco sauce - maybe some butter if you are so inclined.
A good recipe - a pound of cheese, 8 ozs of beer , 1 tablespoon dry mustard powder, red pepper to taste, teaspoon soy sauce, quarter teaspoon tabsco teaspoons butter. I have been known to add garlic depending on mood.
Crumble the cheese and set aside. Heat the beer,soy sauce, tabsco and butter to a simmer (not a boil). slowly stir in all other dry ingredients until they dissolve . Now start the toast. Stir in the cheese a little at a time - stir in only one direction. Each time the cheese you have added melts add a bit more. When all cheese is melted the sauce is done. Pour over toast. Modify recipe freely; rarebit is a classic improvizational dish.