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5 from 1 vote

Vegan Beer Cheese Dip

Creamy, dreamy, smooth and melty. This cashewless quick and easy dip is the most delicious cheese dip ever! 
Cook Time10 mins
Total Time10 mins
Course: Appetizer
Author: Lauren Hartmann


  • 3/4 Cup Almond milk, or other non dairy milk
  • 1/2 Cup Vegan beer, I used Abita light
  • 1/4 Cup Water
  • 1 Teaspoon Apple cider vinegar
  • 1 Teaspoon Garlic powder
  • 2 Tablespoon Nutritional yeast
  • 1 Teaspoon Smoked paprika
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Salt
  • 2 Tablespoons Tapioca Starch


  • In a medium sized sauce pan, whisk together the almond milk, beer and water. Heat on medium high. 
  • Now whisk in the apple cider vinegar, garlic powder, nutritional yeast, smoked paprika, turmeric and salt. 
  • Bring to a simmer, reducing heat as needed. Simmer for about 5 minutes to heat and cook the beer a bit. 
  • 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. 
  • 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.