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    Home » Recipes » Dips, Sauces & Spreads

    Vegan Beer Cheese Dip

    Published: May 11, 2022 · Modified: Jul 12, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    113 shares
    JUMP TO RECIPE

    A vegan beer cheese dip that’s creamy, savoury, cheesy and SO delicious! It’s simple to whip up with a handful of ingredients, 5 minutes, and a blender! Perfect for party platters, game day, movie night, and all your entertaining.

    White bowl with orange dip inside and crackers and pretzels scattered around it.

    This vegan beer cheese dip is a fun appetizer you can whip up at the last minute! It uses common pantry ingredients, (especially in a vegan pantry) and it’s SO SO delicious.

    No potatoes and no carrots here, so there’s no need to precook any ingredients.

    Jump to:
    • Ingredients + Substitutions
    • Instructions
    • Variations
    • Equipment
    • How to use it
    • Storage
    • Expert Tip
    • More delicious vegan party dips
    • 📖 Recipe

    It’s great served with soft pretzel bites, crunchy pretzels, crackers, chips, breadsticks and more!

    Hand dunking pretzel into bowl of vegan cheese dip.

    Ingredients + Substitutions

    Here’s what you’ll need:

    Cashews, seasoning, and beer can on kitchen counter top.
    See recipe card for quantities.
    • Cashews: Use raw unsalted cashews. For a nut free option, you may use sunflower seeds or pepitas in its place.
      • For low fat: Use white cannellini beans instead, but reduce the beer to half a cup and add more if needed. (The beans need less liquid than nuts or seeds.)
    • Beer: Make sure to choose a beer that is vegan, as some are processed using animal products. Also, ensure that you use a beer you enjoy drinking as the flavour will come through in the dip. Use an IPA for a stronger flavour or choose a lager for something lighter tasting. Choose gluten free beer, if needed. You may also choose alcohol-free beer if you’re avoiding alcohol.
    • Nutritional yeast: Adds cheesy flavour to the dip, but keeps it dairy-free and eliminates the need for processed vegan cheese.
    • Tamari/Soy sauce: Adds salty, umami flavour. If you need it soy free, you may use coconut aminos, or omit and use ¼ teaspoon of salt.
    • Onion powder, garlic powder, smoked paprika: Adds increased depth of flavour, do not skip unless absolutely necessary.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Add all the ingredients to your blender and blend until smooth. (photos 1-2)

    Cashews and spices in blender being pureed into dip.

    Pour your vegan beer cheese dip into a bowl and serve with crackers, pretzels, breadsticks, or make celery boats.

    Beer cheese dip in bowl with crackers and pretzels around it.

    Variations

    Want to mix it up? Try one of these options!

    • Spicy: Add 1-2 teaspoons of sriracha or red pepper flakes to the blender.
    • Extra cheesy: Once blended, transfer the dip to oven-safe dish and sprinkle with this vegan mozzarella cheese. Then broil for 2-3 minutes until melted and bubbly.
    • Kid friendly: Omit the beer and use low sodium vegetable broth in its place. Or choose a zero alcohol beer. Since this dip is enjoyed raw, the alcohol content will not be cooked off.

    Or check out this spicy cauliflower dip for a queso style cheese sauce.

    Equipment

    No stove or pot is required. All you need is a blender!

    Use a strong blender, like a Vitamix, for the smoothest texture. If you don’t have a powerful blender, make sure to soak your cashews before proceeding with the recipe to help soften them. (See the expert tip below.)

    How to use it

    There are so many fun uses for this vegan beer cheese, don’t limit yourself to just a dip!

    • Use it to drizzle over nachos or these amazing potato tacos.
    • Add it on top of these Mexican stuffed peppers.
    • Mix some into this veggie ground taco “meat“.
    • As a sauce for our delicious grillable vegan burgers.
    • Pour some on your Mexican Buddha bowls.
    • Grab a spoon?

    Storage

    Store leftovers in a sealed container in your fridge for 2-3 days.

    Expert Tip

    • If you don’t have a high speed blender, presoak your cashews in hot water for 30 minutes to soften them. This will aid your blender in breaking them down more smoothly. Once soaked, drain them and continue the recipe as written.

    More delicious vegan party dips

    • Glass bowl with mango habanero salsa inside on plate of chips.
      Mango Habanero Salsa
    • two tortilla chips resting in the center of a bowl of guasacaca dip
      Venezuelan Guasacaca [Wasakaka]
    • Vegan spinach dip in white corningware serving dish.
      Vegan Spinach Artichoke Dip [Oil Free]
    • Bowl of dill pickle hummus on cutting board, surrounded by raw veggies.
      Dill Pickle White Bean Hummus [Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    White bowl with orange dip inside and crackers and pretzels scattered around it.

    Vegan Beer Cheese Dip

    A vegan beer cheese dip that's creamy, savoury, cheesy and SO delicious! It's simple to whip up with a handful of ingredients, 5 minutes, and a blender!
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Course: Appetizer, Dip
    Cuisine: American, Canadian
    Servings: 6 Servings
    Calories: 203kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • 1.5 cups raw cashews
    • ¾ cup vegan beer choose any kind you enjoy, I used an IPA
    • ¼ cup nutritional yeast
    • 1 tablespoon soy sauce
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    Prevent your screen from going dark

    Instructions

    • Add all the ingredients to a high speed blender and process until completely smooth. Then add 1-2 tablespoons of water, if desired for thinner consistency, and reblend.
    • Serve with pretzels, crackers, breadsticks or veggies.

    Notes

    If you don’t have a high speed blender, presoak your cashews in hot water for 30 minutes to soften them. This will aid your blender in breaking them down more smoothly. Once soaked, drain them and continue the recipe as written.
    For nut free, use sunflower seeds or pepitas.
    For low fat, use white cannellini beans, but reduce beer to half a cup.
    Leftovers keep refrigerated in a sealed container for 2-3 days.

    Nutrition

    Calories: 203kcal | Carbohydrates: 13g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 173mg | Potassium: 281mg | Fiber: 2g | Sugar: 2g | Vitamin A: 164IU | Calcium: 16mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    113 shares

    Reader Interactions

    Comments

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    1. Will Parkinson

      May 11, 2022 at 11:09 am

      How do you think this would work on macaroni and cheese?

      Reply
      • Rosa

        May 11, 2022 at 1:33 pm

        Mmmm I bet that’d be amazing!

        Reply
        • Will Parkinson

          May 11, 2022 at 4:39 pm

          Then I must try it!

          Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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    113 shares