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posted by Jessica Hylton on Jan 19, 2024 6 comments »
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5 (from 3 ratings)
This vegan beer cheese pretzel dip is as rich, creamy, and cheesy as the original version—no dairy needed! It’s perfect for dipping soft pretzels, but you’ll also love it for fondue, veggies, and more.
Once you make my recipe for vegan soft pretzels, you may be wondering if you can also make a vegan beer cheese pretzel dip. Friends, I am one step ahead of you!
I knew when I shared my homemade soft pretzel recipe that I had to accompany it with a cheesy pretzel dip. While I love my vegan cheese sauce recipe, there’s something about warm pretzels that makes you want beer in it too!
This beer cheese pretzel dip is rich and creamy, with lots of depth of flavour. Rather than using a shredded plant-based cheese, I opted for cream cheese and nutritional yeast. This gives you the richness and creaminess you want, without taking a chance on shredded vegan cheese—as you might have noticed, not all varieties are good melters!
Why You’ll Love This Pretzel Dip Recipe
- Cheesy, smoky, and all-around delicious. The flavours in this pretzel dip are absolutely divine!The combination of cream cheese, nutritional yeast, and spices creates a mouthwatering dip that’s impossible to resist.
- Easy to make. This vegan beer cheese dip recipe comes together in just 10 minutes, with minimal prep work. You can have it ready to serve in no time!
- Versatile. While this dip is perfect for dipping soft pretzels, it also works well as a fondue for dipping veggies, chips, bread, and more. Or you can drizzle it over potatoes and cooked vegetables!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Use store-bought or homemade vegan butter.
- Flour– All-purpose flour is fine here, or use a measure-for-measure gluten-free flour substitute if needed.
- Non-dairy milk – Make sure it’s unflavoured and unsweetened.
- Beer
- Nutritional yeast– This adds a cheesy flavour.
- Vegan cream cheese
- Dijon mustard– Mustard adds a sharp flavour to the pretzel dip.
- Soy sauce– You can substitute tamari sauce or liquid aminos to make this a gluten-free beer cheese.
- Garlic powder
- Onion powder
- Smoked paprika– This adds a fantastic smokiness to the pretzel dip. Don’t skip it!
- Salt and pepper
How Do You Know if a Beer Is Vegan?
The good news is that most popular brands of beer are vegan. However, some beers may contain ingredients like honey, lactose, or isinglass (a fish-based ingredient). If you’re unsure about a specific beer brand, you can always check the company’s website or use an app like Barnivore to find vegan options.
How to Make Pretzel Dip
- Make the bechamel. Melt the vegan butter in a saucepan set over medium heat. Whisk in the flour and cook while whisking for 1 minute. Slowly whisk in the plant milk, followed by the beer.
- Simmer. Reduce the heat to low and allow the mixture to simmer until it’s thick, stirring periodically.
- Make it “cheesy”. Remove the sauce from the heat. Whisk in the nutritional yeast, vegan cream cheese, Dijon mustard, soy sauce, garlic powder, onion powder, and smoked paprika.
- Adjust the seasoning. Taste the beer cheese and season with salt and pepper as needed.
Tips for Success
- Use the right beer. Wondering what’s the best beer for beer cheese dip? I recommend using a lager or pilsner for this recipe, as they have a lighter flavour that won’t overpower the dip.
- Make sure the flour is golden brown before adding the liquid. Cooking the flour is key! If you don’t cook it long enough, the pretzel dip will taste like raw flour.
- Serve it warm. This pretzel dip is best served warm. You can reheat any leftovers in the microwave or stove.
Serving Suggestions
This vegan beer cheese pretzel dip is great served with homemade soft pretzels, but don’t stop there! Here are a few more ideas:
- Raw veggies like carrots, broccoli, and cauliflower
- Chips or crackers
- Bread cubes or baguette slices
- Air Fryer Shoestring Fries, Sweet Potato Fries, or spoon the dip over Loaded Potato Skins
- Drizzle it over your favourite vegan burger (like these Quinoa Burgers)
Variations
- Add a little heat to this beer cheese pretzel dip by stirring in sriracha, another hot sauce, or a pinch of cayenne pepper.
- For a smokier flavour, add a few drops of liquid smoke to the dip.
- Stir in thinly sliced green onions or chives for an extra pop of flavour and colour.
- Make it Tex-Mex style by stirring in canned green chiles.
How to Store Leftovers
Store leftover pretzel dip in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop over medium-low heat before serving.
Can I Freeze This Recipe?
Yes, you can freeze this pretzel dip for up to 3 months. Store it in a freezer-safe container or zip-top bag, then thaw it in the refrigerator overnight before reheating and serving. Keep in mind that the consistency may change slightly after being frozen, but it will still be delicious!
More Vegan Dips and Sauces
- How to Make Homemade Marinara Sauce
- Vegan Spinach Artichoke Dip
- Tartar Sauce
- Perfect Homemade Hummus
- Garlic Confit
Enjoy friends! If you make this pretzel dip recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pretzel Dip
Servings: 2 cups
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 10 minutes mins
This easy vegan beer cheese pretzel dip recipe is as rich, creamy, and cheesy as the original version—no dairy needed!
5 (from 3 ratings)
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Ingredients
- 2 tablespoons vegan butter, 28 grams
- 2 tablespoons flour, 14 grams
- 1/2 cup non-dairy milk, 118 ml
- 1/2 cup beer, 118 ml
- 1/3 cup nutritional yeast, 20 grams
- 8 ounces vegan cream cheese, 1 cup
- 1 ½ teaspoons Dijon mustard, 7.5 grams
- 1 teaspoon soy sauce, 5.5 grams
- 1 1/2 teaspoons garlic powder, 4 grams
- 1 teaspoon onion powder, 2.4 grams
- 1 teaspoon smoked paprika, 2 grams
- Salt and pepper to taste
Instructions
Melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook, whisking continuously, for 1 minute. Gradually whisk in the non-dairy milk followed by the beer. Turn the heat to low and allow the mixture to cook for a couple of minutes until nice and thick, stirring periodically.
Remove the sauce from the heat and whisk in the nutritional yeast, vegan cream cheese, Dijon mustard, soy sauce, garlic powder, onion powder, and smoked paprika. Whisk until smooth.
Taste the beer cheese and season with salt and pepper to taste.
Notes
To store: Store leftover pretzel dip in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop over medium-low heat before serving.
To freeze: You can freeze this pretzel dip for up to 3 months. Store it in a freezer-safe container or zip-top bag, then thaw it in the refrigerator overnight before reheating and serving.
Serving: 0.5cup, Calories: 267kcal, Carbohydrates: 14g, Protein: 7g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 459mg, Potassium: 165mg, Fiber: 5g, Sugar: 3g, Vitamin A: 631IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cuisine: American
Course: Appetizer, condiment, Snack
Author: Jessica Hylton
American Appetizers Condiments Dairy Free Egg Free Recipes Snacks Vegan Vegetarian
published on Jan 19, 2024
6 comments Leave a comment »
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6 comments on “Pretzel Dip”
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John — Reply
Is this ingredient correct?
8 ounces vegan cream cheese, ⅓ cup
Thanks,
John
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Jessica Hylton — Reply
Hi John,
It is not – so sorry about that. It’s 1 cup! It’s been corrected!
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Cheryl Lawrence — Reply
Will it turn out if I don’t use beer in the recipe?
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Jessica Hylton — Reply
Hi Cheryl,
Yes! You can just use broth in its place!
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Janice — Reply
Can this be made without the beer?
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Jessica Hylton — Reply
Hi Janice,
Yes! You can just use broth in its place!
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