Vegan Pretzel Cheese Dip
This thick and creamy vegan beer cheese dip has that classic tangy flavor of traditional beer cheese but is made from tofu right in your food processor! Serve it hot or cold - as a dip with warm homemade pretzel bites and veggies or a spread on sandwiches and plant-based burgers and brats! It’s the perfect dairy-free appetizer for game day, a party, or movie night snack!
Ingredients
- 1 14-oz block firm tofu
- 1/2 - 2/3 cup beer See notes for brand suggestions.
- 1/2 cup nutritional yeast
- 1/2 cup refined coconut oil melted
- 1/4 cup miso mustard*
- 2 Tbsp tomato paste
- 4 large cloves garlic
- 1 tsp sea salt optional, taste before adding
- 1 tsp vegan chicken bouillon powder
- 1/2 tsp smoked paprika
Instructions
- Add all ingredients to your food processor and process on a low speed,slowly increasing to high for about 7-8 minutes, stopping to scrape the sides as needed. The mixture will get really smooth and shiny towards the end which is what we want! We use our Vitamix and the tamper that comes with it.
- Transfer this mixture to a bowl or container, cover, and place it in the fridge for at least 1 hour to set.
- When you're ready, remove the dip from the fridge and sprinkle with some smoked paprika to make it all pretty. Serve with pretzel bites and veggies or spread it on a thick slice of bread, toast, or sandwich!
- If you want to serve vegan beer cheese warm, you can heat it in a small saucepan on the stove over low heat, whisking constantly until completely warmed through. You could also heat this vegan cheese dip in the microwave on high for 30 second - 1 minute intervals, stirring thoroughly in between each interval, until it’s heated through.
Video
Notes
*Miso Mustard: If you don’t have miso mustard, use 2 Tbsp white miso paste + 2 Tbsp yellow mustard.
Make it gluten-free: Use a gluten-free beer and skip the pretzel bites!
Notes on beer: Feel free to try your favorite beer. A pilsner is a great place to start if you don’t want much of a beer flavor. Any kind of beer from lagers to pale ales, but this recipe work best if you choose a good beer taste that’s not overpowering. For traditional German beer, we suggest Hacker Pschorr Munich (or Munchner) Gold, Paulaner’s Munchner Lager. If you're using US domestic beer, I'd suggest Fat Tire by New Belgium brewing company.
Nutrition
Serving: 1/8 the recipeCalories: 187kcalCarbohydrates: 7gProtein: 6gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 2gSodium: 687mgFiber: 3gSugar: 1g
Tried this recipe?Let us know how it was!