Vegan Beer Cheese Dip

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You Would Never Know This Was Vegan Beer Cheese Dip

This is an easy Vegan Beer Cheese Dip alternative to real cheese that looks and taste amazing. Beer cheese dip is an all American favorite starting out in Kentucky. Being as wonderful as the original recipes this one helps us non-dairy folks. If your family is sensitive to dairy or not being able to eat much cholesterol, then this is the dip for you. Pour it on your favorite burger, chips, french fries, hot pretzels or steamed veggies. This is a dip that your friends and family will love and enjoy at your next dinner party, super bowl party, holiday party or BBQ. Just throw it all together heat it up and pour it on.

You Would Never Know This Was Vegan Beer Cheese Dip. Photo by Spicy Saucy Vegan

How To Make Vegan Beer Cheese Dip

It is a surprise as to how many ingredients go into this recipe. Be it as it may, it’s what makes this dip so delicious! Let’s talk about it! As for the the plant based milk I use unsweetened oat milk. I have found that to be the best that works for me. I don’t like anything sweet in this dish. It is all about the zip, spice and creaminess of the cheese.

Speaking of spice! We have two different mustards in this dish. One dijon and the other Coleman’s dry mustard. I feel the dijon really brings out the beer flavor, but too much and you will just taste the dijon. So there is a balance having the dry mustard. I use a regular prepared horseradish, the one without the cream in it. It is not hot enough with the creamy one. I also like the smoked paprika to give it a little more of an outdoors BBQ taste. It works very nice with the smoked vegan provolone cheese or any other kind of smoked vegan cheese.

How To Make Vegan Beer Cheese Dip
How To Make Vegan Beer Cheese Dip. Photo by Spicy Saucy Vegan

You may be wondering about the beer in this dip. I just use any kind of beer that I like. Just don’t use IPA’s or stouts. IPA’s are too hoppy tasting and can make the beer cheese taste very bitter. Don’t get me wrong! I love my IPA’s but it is not for this dish. The stouts can be sweet or bitter and that won’t work very well.

How To Serve This Dip Hot

This is how you can keep the Vegan Beer Cheese Dip warm and soft. I have found that making the dip in a pot is best. Then I pour it in a heated hot cast iron skillet. Make sure not to have it too hot. It will burn the dip. This way it helps keep the vegan cheese soft enough to dip in. When cheese cools down (just like regular cheese) it starts to get a little hard on the top. The warm skillet helps it stay warm and runny. This way you can pour it or dip it.

This has been one of my favorite vegan cheese recipes. It has been especially fun at dinner parties. You may like it with my Skillet Pretzel’s that I will have up next week. They are so easy to make. Make sure to check them out. I hope you enjoy this dip as much as we do.

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Vegan Beer Cheese Dip

Vegan Beer Cheese Dip

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  • Author: Spicy Saucy Vegan
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 6 1x
  • Category: Appetizer, Main Dish Topper
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Beer Cheese Dip would have been a nice rival for the original Beer Cheese Dip creations in Kentucky. It is very hard to tell that this has no dairy in it. So for all of you people who are dairy and cholesterol sensitive this is a good vegan cheese alternative for you. Pour it on your favorite burger, french fries, potato skins, chips, pretzels or steamed veggies. It is definitely a crowd pleaser and a recipe the whole family will love.


Ingredients

Units Scale

Vegan Beer Cheese Dip

  • 2 1/2 Tbsp Vegan Butter
  • 2 1/2 Tbsp Organic White Flour
  • 1 cup Plant Based Milk, (I like to use oat milk )
  • 1/2 cup Of Your Favorite Beer, (No IPA or Stout)
  • 2 1/2 Tbsp Nutritional Yeast
  • 1 1/2 Tbsp Dijon Mustard
  • 1/2 Tbsp Prepared Horseradish, (not the creamy one)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 3/4 tsp Smoked Paprika
  • 1 tsp Mustard Powder, (I use Coleman’s Dry Mustard)
  • 1/4 tsp Cayenne Powder
  • 6 oz Vegan Cheddar Cheese
  • 6 oz Vegan Smoked Provolone, (or any smoked vegan cheese)


Instructions

Making The Beer Cheese Rue

  1. Heat a medium sized pot on medium heat. Add the vegan butter and melt. While stirring, add a tablespoon at a time of the organic white flour. When completely stirred in add the next tablespoon of organic white flour. Stir together well and then add the rest of the organic white flour. Stir until it is all mixed together. This is your rue.
  2. Slowly stir into the rue the unsweetened plant based milk. Stir in until it is completely mixed together with the rue until it looks like a sauce.
  3. Then add in your beer. Again stir it in completely.
  4. Add in the nutritional yeast, prepared horseradish, garlic powder, onion powder, smoked paprika, mustard powder and cayenne pepper. Stir it all in together and mix well. Then add in both of the vegan cheeses. Stir together until all the cheese has become smooth. It will take a couple of minutes for the cheese to melt down.
  5. When the cheese has melted serve the dip right away to serve it hot. This is where you can transfer it into a hot skillet or cast iron skillet that will keep it warm.
  6. Serve with your favorite burger, french fries, potato skins, pretzels, chips and steamed veggies.

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