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.