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.