5.0 from 3 votes
Vegan Beer Cheese Dip
A vegan beer cheese dip that's creamy, savoury, cheesy and SO delicious! It's simple to whip up with a handful of ingredients, 5 minutes, and a blender!
Prep Time
5 mins
Total Time
5 mins
Servings: 6 Servings
Calories: 203 kcal
Course:
Appetizer , Condiments
Cuisine:
American , Canadian
Ingredients
- 1.5 cups raw cashews
- ¾ cup vegan beer choose any kind you enjoy, I used an IPA
- ¼ cup nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Instructions
- Add all the ingredients to a high speed blender and process until completely smooth. Then add 1-2 tablespoons of water, if desired for thinner consistency, and reblend.
- Serve with pretzels, crackers, breadsticks or veggies.
Cup of Yum
Notes
- If you don't have a high speed blender, presoak your cashews in hot water for 30 minutes to soften them. This will aid your blender in breaking them down more smoothly. Once soaked, drain them and continue the recipe as written.
- For nut free, use sunflower seeds or pepitas.
- For low fat, use white cannellini beans, but reduce beer to half a cup.
- Leftovers keep refrigerated in a sealed container for 2-3 days.
Nutrition Information
Calories
203cal
(10%)
Carbohydrates
13g
(4%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Sodium
173mg
(7%)
Potassium
281mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
164IU
(3%)
Calcium
16mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 203
% Daily Value*
| Calories | 203cal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 173mg | 7% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 164IU | 3% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.