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square photo of a pretzel being dipped into vegan beer cheese sauce
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5 stars (7 ratings)

Vegan Beer Cheese

Vegan Beer Cheese comes together in only 10 minutes! No cashews or blender needed. The ultra creamy sauce goes perfectly with pretzel bites and is the ultimate game day comfort food!
Cook Time10 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 10 servings
Calories: 150kcal
Author: Nora Taylor

Ingredients

  • 3 tablespoons vegan butter
  • 3 tablespoons all purpose flour or gluten free flour mix
  • 1/2 cup beer
  • 1 cup unsweetened almond milk or soy, cashew, oat
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • few shakes ground black pepper
  • 3 cups shredded vegan cheddar cheese
US Customary - Metric

Instructions

  • In a medium saucepan, melt the vegan butter over medium heat. Whisk in the flour until combined.
  • Add the beer slowly to the pot, whisking as you pour. Slowly add the milk as well and whisk until smooth.
  • Cook over medium heat for about 5 minutes, until it has thickened somewhat. Add the garlic powder, cayenne pepper, salt and pepper and stir in.
  • Now add the shredded vegan cheese and stir until completely melted and smooth. Increase the heat if needed to help it melt. Serve immediately with vegan pretzel bites, tortilla chips, vegan fried chicken or put in on a burger! Enjoy.
  • Leftover beer cheese will keep covered in the refrigerator for 3-4 days. Simply reheat and stir before serving. It can also be frozen, but the texture is better fresh.

Notes

  1. Gluten free - I haven't tested it, but you can likely use gluten free flour in place of the all purpose flour. Use a quality mix, NOT almond flour. And use gluten free beer.
  2. Without beer - While the beer is essential for that 'beer cheese' flavor, you can make it without if needed. Simply substitute 1/2 cup more plant milk. Or use non-alcoholic beer.
  3. What kind of beer to use - I prefer an IPA or ale for a lighter flavor.
  4. What milk is best? I used unsweetened almond milk, but soy or cashew are also good choices. Even oat or hemp will work, just make absolutely sure there is NO sweetener or vanilla added.
  5. What cheese is best? I used Whole Food's 365 brand of vegan cheddar shreds. Violife also works well, as well as Follow Your Heart or Daiya. Use your favorite!

Nutrition

Serving: 1of 10 servings | Calories: 150kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 513mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg