Pub Style Beer Cheese Dip

The classic beer cheese dip has gone vegan!

Perfect for Oktoberfest, game day, movie night, or anytime you need a crowd-pleasing appetizer; you just can’t go wrong with a beer and cheese dip.

Serve with big, salty Bavarian pretzels or try it drizzled over burgers on pretzel buns.

Don’t forget to add a chilled pint of your favorite beer for the full-on pub food experience at home.

Table of Contents

Vegan Pub Style Beer Cheese Ingredients

You will need:

Vegan cream cheese – I like Trader Joe’s, Kite Hill, or Tofutti brand.
Vegan cheddar cheese – Daiya or Violife cheeses work well with this recipe because they melt smoother and easier than other brands I’ve tried.
Garlic – Fresh is best but you can also substitute 1/2 teaspoon garlic powder.
Beer – I used Yuengling lager although I think a pale ale or even a stout, if you want to go really bold, would work well here, too.
Cornstarch – An equal amount of arrowroot powder would also work.

How to make Vegan Pub Style Beer Cheese Dip:

It’s super easy; I would even dare say this recipe is fool-proof.

STEP ONE: First, the cream cheese, cheddar cheese, garlic, and beer go into the blender and are blended until smooth.

STEP TWO: Next, add the cornstarch and blend again until it is incorporated.

STEP THREE: Then pour into a prepared 5″ ramekin dish and bake at 350 degrees for 25-30 minutes.

Can I serve this dip right away?

Absolutely! Serve it hot from the oven, warm, or even room temperature.

Cheers!

Vegan Sausage and Sauerkraut Stuffed Potatoes – These potatoes stuffed with vegan bratwurst, cheese, and sauerkraut are hearty enough to stand as a meal on their own!
Blackened Seitan Philly Cheesesteak – Big, bold, and packed with robust flavor – this is a vegan Philly cheesesteak experience worthy of the City of Brotherly Love!
German Style Carrot Dogs – Pan-charred with smoky barbecue seasoning and served on toasted pretzel buns with spicy brown mustard and a mixture of sauerkraut and sweet relish, these carrot dogs are the perfect addition to your vegan Oktoberfest menu!

5 from 10 votes

Preheat oven to 350 degrees F.
Into a high-speed blender, add cream cheese, cheddar cheese, garlic, and beer. Blend until well combined and smooth.
Add cornstarch and blend again to incorporate.
Pour cheese mixture into a prepared 5-inch ramekin dish. Bake, uncovered 25-30 minutes, until bubbly. Serve hot, warm, or room temperature.

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