It only takes 10 minutes for you to be in food heaven!
Oh creamy, melty, smooth, hot, dreamy vegan beer cheese dip. Where have you been all my life? Waiting to be discovered I suppose. I have been on a mission recently to make the PERFECT substitute for a beer cheese dip. Now is the time for some fall parties and lots of family get togethers are coming. It took me a few tries, andtook me completely starting over with my ideas, but here I think we have the best replacement for a fondue like beer cheese dip.
Dipping in soft pretzels, or crackers or chips! Using to top a veggie dog, making beer cheese nachos, mixing with chili to make a chili cheese dip. The possibilities are endless, and it all starts with the easiest vegan cheese dip ever. It legit takes 10 minutes, stays melty long after you make it, making it perfect to sit out for a party.
The entire recipe is just whisking ingredients together in a pot and heating until thick. That is it. Done. I enjoy making my own vegan pretzels, but a lot of store bought ones are already vegan. So just check out packages and find the ones you love!
My husband said he was going to make this beer cheese dip for his next work potluck and not tell anyone it is vegan and see if they can tell. I consider that an amazing complement, especially coming from him, I trust his palette! It made me feel even more confident that this is the BEST!
There are so many reasons to make this vegan beer cheese dip. You can also feel good about it as there are only about 100 calories in the entire batch of dip. I don’t like to count calories, but I felt like that was worth mentioning the difference between this vegan dip and a regular cheese dip which normally comes in at 400-500 calories in ONE serving. Just sayin’.
Creamy, dreamy, smooth and melty. This cashewless quick and easy dip is the most delicious cheese dip ever!
- 3/4 C. Almond milk
- 1/2 C. Vegan beer, I used Abita light
- 1/4 C. Water, divided
- 1 tsp. Apple cider vinegar
- 1 tsp. Garlic powder
- 2 Tbsp. Nutritional yeast
- 1 tsp. Smoked paprika
- 2 tsp. Turmeric
- 1 tsp. Salt
- 2 Tbsp. Tapioca Starch
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In a medium sized sauce pan, whisk together the almond milk, beer and water. Heat on medium high.
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Now whisk in the apple cider vinegar, garlic powder, nutritional yeast, smoked paprika, turmeric and salt.
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Bring to a simmer, reducing heat as needed. Simmer for about 5 minutes to heat and cook the beer a bit.
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Now whisk in the tapioca starch. Whisk until the tapioca starch is fully incorporated. Make sure there are no clumps. Continue whisking and simmering until the cheese dip has thickened. It may take a few more minutes.
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Serve immediately with pretzels, crackers or chips. Or whatever you want, really.
If you want the dip thicker, add a little more tapioca starch. I enjoy mine fondue like, but you can make it thicker.
The dip will thicken upon cooling a bit, so it will probably end up a bit thicker than it looks.
Make sure there are no clumps of tapioca starch, it may need to be whisked for a while to get it fully incorporated.
6 Comments
Sara Hughes
January 21, 2018 at 7:45 pmCan you sub coconut milk or any other milk sub instead of almond? Serving for a tree nut allergy in household 🙂
Lauren Hartmann
January 22, 2018 at 1:27 amYes, I think any non dairy milk will work!
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January 24, 2018 at 11:36 pm[…] Beer Cheese Dip by rabbitandwolves.com […]
John
February 25, 2018 at 10:05 pmWould a different thickener work? We don’t have tapioca starch available. Would corn starch or flour work?
Lauren Hartmann
February 25, 2018 at 11:06 pmYou may be able to thicken it with corn starch, but the tapioca starch makes it stringy and melty like cheese. You would probably be able to have a thick cheesy sauce, it just wouldn’t be the same consistency.
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