Vegan Beer Cheese Dip
by Karissa's Vegan Kitchen
Creamy, mouth-watering, and super flavorful vegan beer cheese dip...made in 10 minutes! Enjoy this dairy-free dip as a snack or appetizer.
Servings: 6
Calories: 147kcal
Ingredients
- 2 tablespoons all-purpose flour
- 1/2 cup non-dairy milk plain, unsweetened
- 1/2 cup beer
- 1/4 cup nutritional yeast
- 8 ounces vegan cream cheese
- 2 teaspoons vegan Worcestershire sauce or soy sauce
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon turmeric optional, for color
Instructions
- 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.
Notes
- To make this recipe with cashews instead of vegan cream cheese: Blend 3/4 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.
Nutrition
Calories: 147kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Sodium: 370mg | Potassium: 78mg | Fiber: 3g | Sugar: 2g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg