Vegan Beer Cheese Fondue!
There is just something about fondue that makes it perfect for entertaining so it’s no surprise that this vegan beer cheese fondue has become a New Year’s Eve staple in our house.
With its earthy, robust flavor, this crowd-pleasing dip is great for holiday get-togethers, game day, or anytime you want to add a fun communal twist to dinner at home.
And while some people like to serve fondue simply as an appetizer, I like to make the fondue the main event and serve it with a variety of dipping options.
Favorite dippers include:
- soft pretzel bites
- Crispy Air-Fried Buffalo Tofu
- roasted Brussels sprouts
- sliced vegan sausage – I like Beyond Sausage
- broccoli
- cauliflower
- baby carrots
- sourdough bread
- pumpernickel bread
- roasted baby potatoes
Ingredients for Vegan Beer Cheese Fondue:
- cashews
- unsweetened almond milk
- beer – I used Sam Adams Boston Lager but others would work just as well
- nutritional yeast
- all-purpose flour
- garlic
- coconut vinegar
- apple cider vinegar
- Dijon mustard – creamy
- sea salt
- vegan cheese – I used Chao original
How to make Vegan Beer Cheese Fondue:
Into a small saucepan, add cashews and cover with 1 inch of water.
Bring to a boil. Continue boiling for 8 minutes.
Drain and set aside.
Into a high-speed blender, add cashews, almond milk, beer, nutritional yeast, flour, coconut vinegar, apple cider vinegar, Dijon mustard, and salt.
Set blender on high and puree 2-3 minutes, or until the texture is very smooth.
Transfer mixture to a fondue pot set on medium heat.
Whisk frequently until heated through.
Gradually add cheese, 1/4 cup at a time, stirring frequently and allowing the cheese to melt between each addition.
Reduce heat to the lowest setting and serve warm.
Cheers!
Vegan Beer Cheese Fondue
Ingredients
- 1/4 cup cashews
- 1/2 cup unsweetened almond milk
- 1/2 cup lager beer
- 1/4 cup nutritional yeast
- 2 tablespoons all-purpose flour
- 2 cloves garlic
- 2 teaspoons coconut vinegar
- 1 teaspoon apple cider vinegar
- 1 teaspoon creamy Dijon mustard
- 1 teaspoon sea salt
- 4 cups vegan cheese shredded
Instructions
- Into a small saucepan, add cashews and cover with 1 inch of water. Bring to a boil. Continue boiling for 8 minutes. Drain and set aside.
- Into a high-speed blender, add cashews, almond milk. beer, nutritional yeast, flour, garlic, coconut vinegar, apple cider vinegar, Dijon mustard, and salt. Set blender on high and puree 2-3 minutes, or until texture is very smooth.
- Transfer mixture to a fondue pot set on medium heat. Whisk frequently until heated through.
- gradually add cheese, 1/4 cup at a time, stirring frequently and allowing the cheese to melt between each addition.
- Reduce heat to lowest setting and serve warm.
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