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!
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.