Vegan Beer Cheese Fondue!
An earthy and robust crowd-pleasing vegan beer cheese fondue perfect for holiday get-togethers, game day, or anytime you want to add a fun communal twist to dinner at home!
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.
Favorite dippers:
- soft pretzel bites
- Crispy Air-Fried Buffalo Tofu
- roasted Brussels sprouts
- sliced vegan 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
- 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 Beer Cheese Fondue:
Boil the cashews. 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.
Blend ingredients. 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.
Add to fondue pot. 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.
Keep warm. 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.
Nutrition
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