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 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.

Cheers!

Vegan Beer Cheese Fondue

This crowd pleaser is great for holiday get-togethers, game day, or anytime you want to add a fun communal twist to dinner at home.

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Author: Holly

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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