Go Back
+ servings
Vegan pretzel dip recipe for beer cheese dip

Vegan Beer and Cheese Dip Recipe

For this beer and cheese dip, simply simmer veggies, butter, cashews, beer and vegetable broth on the stove; then blend everything together with soy sauce, Dijon mustard, and nutritional yeast.
Course Appetizer
Cuisine American
Keyword Beer and Cheese Dip, Vegan Beer and Cheddar Dip
Prep Time 25 minutes
Cook Time 15 minutes
Servings 2 litres (about 8 servings)
Calories 286kcal


  • Large pan
  • Cutting Board
  • Knife
  • Blender



  • Dice 1 C onion, 4 C sweet potato and 3 C cauliflower. Place into a large skillet with ¾ C cashew and 2 tbsp vegan butter.
  • Place pan onto stove over medium heat and let the butter melt and the vegetables to begin to sizzle in the butter. Add the bottle of beer. Place a lid on the pan and simmer for 10 minutes.
  • Add the 1 C vegetable broth to the pan and simmer with the lid off for another 5 minutes, or until the vegetables are fork tender (easy to poke a fork through them – it may take longer if the vegetable pieces are larger).
  • While the vegetables and cashews simmer, place the remaining ingredients into a blender (2 tbsp soy sauce, 2 tsp Dijon mustard, ¾ C nutritional yeast, 2 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika).
  • Add the cooked vegetables to the blender and blend until smooth.
  • Serve dip hot, topped with green onion.


Note: Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (1/8 recipe) | Calories: 286kcal | Carbohydrates: 38g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 990mg | Potassium: 770mg | Fiber: 8g | Sugar: 11g | Vitamin A: 21362IU | Vitamin C: 40mg | Calcium: 68mg | Iron: 3mg