As a Wisconsinite, I grew up surrounded by both beer and cheese. I never quite came around to beer but boy, did I love a good beer cheese dip.
There was a restaurant my dad always took us to that served up the cheesiest, most flavorful mac ‘n cheese I’ve ever had. I spent a good portion of my omnivore days trying to nail down that cheese sauce in my own kitchen but I always felt like something was missing. It wasn’t until I ordered the beer cheese dip from the same restaurant that I realized what that something was.
Who knew that a small cup of beer could make all the difference?! Inspired by the flavors of Wisconsin, this vegan beer cheese dip tastes just like the ones you’d find at local eateries around here. It’s perfect for dipping, spreading, and mac ‘n cheesing this Superbowl Sunday!
Vegan Beer Cheese Dip (Dairy-Free, Gluten-Free, Nut-Free)
Ingredients
- 1/4 cup vegan butter
- 1/4 cup flour
- 1/2 clove garlic, minced
- 1/4 tsp cayenne
- 1/2 tsp lemon pepper
- 1 tsp salt
- 1 tbsp nutritional yeast
- 2/3 cup beer
- 1 cup unsweetened nondairy milk
- 2 tsp mustard
- 1 cup vegan cheddar (I used Follow Your Heart Cheddar Shreds)
- 1/2 cup vegan American cheese (I used Tofutti American Cheese Slices)
- 1/2 cup vegan cream cheese (I used Tofutti Better Than Cream Cheese)
Instructions
- To a saucepan over medium heat, add vegan butter and heat until melted. Gradually whisk in flour to form a roux.
- Add minced garlic, cayenne, lemon pepper, salt, and nutritional yeast.
- Continue to whisk the roux while gradually pouring in beer, nondairy milk, and mustard.
- Once the mixture is thick and bubbly, turn off heat and immediately add vegan cheddar, American, and cream cheeses. Stir until melted.
- Serve immediately as a dip or pour over cooked pasta for a decadent beer mac 'n cheese!