Vegan Beer Cheese
This Vegan Beer Cheese is ready in about 15 minutes, and it’s perfect for dipping some pretzels at a party or on the couch!
If you love cheese and beer, then this Vegan Beer Cheese is perfect! Whether you wanna dip some pretzels, crackers, or even broccoli, it’s one of my favorite dips for a party, or even a night alone on the couch!
INGREDIENTS FOR Vegan Beer Cheese
- The Beer – The general rule of thumb is to use a beer that you like since it will impart its flavor. I recommend a lighter pilsner style beer, even a cheap one. You can go darker and use an ale or a dark beer if you like, but I personally prefer a lighter beer.
- Cheese – I used Daiya Cheddar Shreds in this, but use whatever vegan cheese you like. Smoked Gouda is also a good choice if you can find it!
- Plant Milk / Seasonings – Aside from that we are using some unsweetened plant milk (I like using Ripple) and some pantry staple seasonings.
- Dijon Mustard / Horseradish – For some extra bite, I like using some Dijon and Prepared Horseradish. Just make sure it’s vegan as some Horseradish has eggs added.
how to make Vegan Beer Cheese
Melt vegan butter in a saucepan or high walled skillet over medium heat. Then whisk in the flour
Add plant milk 1/2 cup at a time and whisk in between each 1/2 cup. Whisk in the Beer.
Add the dijon mustard, and all seasonings and whisk to combine. Bring to a simmer.
Add vegan cheese and stir until melted.
Dip with anything you like!
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Storage
Refrigerate in an airtight container, and eat within 2 – 3 days. Reheat on the stovetop, adding any plant milk or water if it’s too thick.
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Beer Cheese
Ingredients
- 2 Tbsp Vegan Butter
- 2 Tbsp Flour
- 1 cup Plant Milk (Unsweetened)
- 1/2 cup Beer (Light Pilsner or Lager Ideally, SEE NOTES)
- 1 tsp Dijon Mustard
- 2 Tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cayenne
- 1 tsp Prepare Horseradish (optional)
- 8 oz Vegan Cheddar (or 4 oz. Vegan Cheddar and 4 oz. Smoked Gouda)
- Salt & Pepper
Instructions
- Melt vegan butter in a saucepan or high walled skillet over medium heat.
- Add the flour a tablespoon at a time and whisk in between each tablespoon. Once all flour has been added, whisk thoroughly and cook for 1 minute.
- Add plant milk 1/2 cup at a time and whisk in between each 1/2 cup.
- Whisk in the Beer.
- Add the dijon mustard, and all seasonings and whisk to combine. Bring to a simmer.
- Add vegan cheese and stir until melted.
- Adjust seasonings to taste.
- ENJOY!
Thank you so much for all of your delicious recipes. They all make vegan dining so much easier. I would like to recommend that you notate “vegan beer” in your recipes calling for beer as some beers are not vegan in the processing. A list of vegan beer brands can be found online which include Heineken, Corona, Budweiser, Coors and Miller.
Hi thanks, I plan on revisiting this recipe soon so I’ll make a note of that, thank you!
Easy and delicious!
Nice, I need to revisit this recipe, thank you!
what cheese do you use? I couldn’t get a smooth consistency at all, flavor was still great!
Oh dang, I used Daiya, but I’ve used Follow Your Heart and Violife and they melt great. Sometimes they take a while but they will eventually melt. Glad you still enjoyed it!
I’ve made this twice and will make it again today for some guests. It’s awesome. I used soda water the 2nd time b/c I was out of beer. It’s like cheese whiz when it cools.
Oh awesome, glad that that the soda water worked, I agree it’s spreadable when it’s cold, pretty cool, I need to test that out more for a Cheez Whiz dupe!
Super tasty and decadent recipe! I don’t usually make things like this but it was a treat. Flavors were on point, thanks again!
Heck yes, glad you liked it! Thanks!