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This gooey, melty, umami-rich Vegan Beer Cheese Dip with cream cheese is the perfect appetizer. Serve it for game day, or any day––vegans and meat-eaters alike will rejoice.
Is there anything more comforting than dunking a pillowy pretzel bite into a warming dish of golden cheese dip? If you agree, then I present you with this dairy-free, plant-based beer dip that's every bit as savory and melty as the real cheese version.
Meat eaters, vegans, and kids alike will gather around this homemade dip. Serve it with your favorite pretzels or bread cubes to soak up all that fondue-like flavor. Enjoy!
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This simple and decadent beer cheese dip is so easy to make, something tells me you'll add it to your regular rotation. It comes together in one pot with a few simple ingredients that you probably already have at home. Reminder: You can find the printable, detailed recipe in the recipe card below.
- All-purpose flour. This makes a nice thick and gooey cheese dip.
- Non-dairy milk. Use plain, unsweetened vegan milk so the flavor doesn't compete with the beer dip's cheesy goodness.
- Beer. Note that not all beer is vegan. Check out Barnivore to see what brands are vegan-friendly. I use Yuengling or Yuengling Light Lager for this dip.
- Nutritional yeast. The secret to deeply savory cheesy flavor in your vegan beer cheese dip.
- Vegan cream cheese. I always use GoVeggie brand, but use your favorite! Other brands I like are Trader Joe's and Tofutti. Miyoko's is also good but will add quite a bit of tartness to the dip.
- Vegan Worcestershire sauce. Many brands contain anchovies or fish, but some are vegan (like Annie's and Kroger's store brand.) You can also make homemade vegan Worcestershire sauce or use soy sauce instead.
- Dijon mustard. Pairs perfectly with pretzels!
- Garlic powder. For the perfectly savory note
- Smoked paprika. Adds a bit of spice and smokiness with just one ingredient.
- Turmeric. This one is mostly for color, so if you don't have turmeric, feel free to omit it.
The dip is best enjoyed hot. However, you can store leftover dip in an airtight container in the fridge for up to 4 days.
When you're ready to serve, warm the dip in 30-second intervals in the microwave or in a pot on the stove. Stir regularly to prevent burning on the bottom.
Substitutions & Variations
- For gluten-free vegan beer cheese dip, replace the all-purpose flour with cornstarch.
- To replace the worcestershire sauce, substitute low-sodium soy sauce. For gluten-free, use tamari.
- Cashew-based beer cheese dip can be made instead of cream cheese. See the notes on the recipe card below for a simple how-to.
- To make this dip nut-free, use plain oat milk or soy milk.
- Depending on how strong a beer flavor you like, you can use dark or light beer. Dark or regular beer will add a bolder boozy flavor to the dip. Light beer will be more subtle. If you like, you can also substitute half othe beer with non-dairy milk.
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Vegan Beer Cheese Dip
- 2 tablespoons all-purpose flour
- ½ cup non-dairy milk - plain, unsweetened
- ½ cup beer
- ¼ cup nutritional yeast
- 8 ounces vegan cream cheese
- 2 teaspoons vegan Worcestershire sauce - or soy sauce
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt - or to taste
- ¼ teaspoon turmeric - optional, for color
- In a medium-sized pot, whisk together the flour and non-dairy milk until there are no clumps.
- Whisk in remaining ingredients.
- Heat on medium heat until the dip comes to a simmer. Simmer for 1-2 minutes or until thickened.
- Serve with pretzel bites or cubed bread.
- To make this recipe with cashews instead of vegan cream cheese: Blend ¾ cup of soaked raw cashews with the rest of the ingredients, EXCEPT for the flour and cream cheese, until smooth. Add to a pot. Bring to a simmer on medium-low heat for a minute or two, until thick and creamy.
- Not all beer is vegan. I use Yuengling for this dip. Check out Barnivore to see what other brands are vegan-friendly.