Pretzel Dip
This easy vegan beer cheese pretzel dip recipe is as rich, creamy, and cheesy as the original version—no dairy needed!
Ingredients
- 2 tablespoons vegan butter 28 grams
- 2 tablespoons flour 14 grams
- 1/2 cup non-dairy milk 118 ml
- 1/2 cup beer 118 ml
- 1/3 cup nutritional yeast 20 grams
- 8 ounces vegan cream cheese 1 cup
- 1 ½ teaspoons Dijon mustard 7.5 grams
- 1 teaspoon soy sauce 5.5 grams
- 1 1/2 teaspoons garlic powder 4 grams
- 1 teaspoon onion powder 2.4 grams
- 1 teaspoon smoked paprika 2 grams
- Salt and pepper to taste
Instructions
- Melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook, whisking continuously, for 1 minute. Gradually whisk in the non-dairy milk followed by the beer. Turn the heat to low and allow the mixture to cook for a couple of minutes until nice and thick, stirring periodically.
- Remove the sauce from the heat and whisk in the nutritional yeast, vegan cream cheese, Dijon mustard, soy sauce, garlic powder, onion powder, and smoked paprika. Whisk until smooth.
- Taste the beer cheese and season with salt and pepper to taste.
Notes
To store: Store leftover pretzel dip in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop over medium-low heat before serving.
To freeze: You can freeze this pretzel dip for up to 3 months. Store it in a freezer-safe container or zip-top bag, then thaw it in the refrigerator overnight before reheating and serving.
Nutrition
Serving: 0.5cup | Calories: 267kcal | Carbohydrates: 14g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 459mg | Potassium: 165mg | Fiber: 5g | Sugar: 3g | Vitamin A: 631IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg