Vegan Beer Cheese

by Monica Davis on January 31, 2026 0 comments

This post may contain affiliate links. See my disclosure policy.

This vegan beer cheese dip is the perfect dairy-free game day appetizer. It’s delicious served with soft pretzels, corn chips, or pita bread for dipping.

A white bowl filled with vegan beer cheese dip with someone dipping a pretzel bit into it.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Why make this recipe

This velvety soft, vegan cheese sauce is easy to make, packed with flavor, and sure to be a hit with vegans and non-vegans alike at your next party.

It’s the perfect dipping sauce for vegan soft pretzel bites!

Ingredients and substitutions

Vegan Butter – You can also use refined coconut oil or any neutral-flavored oil you prefer, such as light olive oil or avocado oil. You need the oil to make a roux that will thicken the sauce.
All-Purpose Flour – This is to thicken the sauce. You can swap it out for a gluten-free grain-based flour mix if you need it to be gluten-free.
Spices: I like to use garlic powder, onion powder, and cayenne pepper to flavor the cheese sauce, but you can swap any of them for other seasonings if you prefer.
Plant-Based Milk – I prefer plain-flavored soy or oat milk, since they are the creamiest, but any vegan milk will work.
Beer – Light beer will have the most neutral flavor. I find that IPAs or dark beers have too strong a flavor. Not all beers are vegan; see notes below.
Vegan Cheedar Cheese – You can use any vegan cheddar you have, but I prefer Violife cheddar since it melts best. You can also use my homemade vegan cheddar, but be sure to make the meltable version.

Helpful tools

Medium-sized saucepan
Whisk

How to make vegan beer cheese

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Melt 1/4 cup of butter in a saucepan, then stir in 1/4 cup of flour, 1 tsp of garlic powder, 1/2 tsp of onion powder, 1/8 tsp of cayenne pepper, and 1/2 tsp of salt, and cook over medium-low heat for 1 minute.

Vegan butter, flour, and spices to make a roux to make vegan beer cheese. — Make a roux with butter, flour, and spices.

Soy milk added to the roux to make vegan beer cheese. — Make a roux with butter, flour, and spices.

Step 2 – Slowly stir in 1 cup of Plant-Based milk and 2/3 cup of beer a little bit at a time, whisking until smooth after each addition.

Step 3 – Continue cooking over medium-low heat, then add 2 cups of vegan cheddar cheese and stir until completely melted and smooth.

Shredded vegan cheddar cheese added to the beer cheese sauce. — Add shredded vegan cheddar cheese.

Vegan beer cheese sauce in a saucepan. — Add shredded vegan cheddar cheese.

Pro Tips

Heat the cheese sauce over medium-low heat, stirring frequently to prevent burning.
Add the liquid slowly to get the smoothest cheese sauce.
Be sure to use a mild-flavored beer, or the beer taste will be too strong.

Frequently asked questions?

What type of beer is best to use in this cheese sauce?

Light beers with mild flavors work best in beer cheese. I avoid beer with a strong hoppy flavor or dark beers. Please note that not all beer is vegan. Some beer brands use ingredients like isinglass or gelatin.
Most major mass-produced beers, such as Budweiser, Coors, Heineken, Corona, Miller, and Stella Artois, are vegan. If you are unsure, check the Barnivor site for a comprehensive list of vegan beers.

Is there a way to make it gluten-free?

Yes, you can make this recipe by swapping the flour for a gluten-free grain-based flour mix. I find that GF flour mixes that do not contain sorghum flour work best for this. You will also need to use gluten-free beer instead of traditional beer.

Storage and reheating

Refrigerate: Leftover vegan cheese sauce will keep well in the fridge for 3 – 5 days in an airtight container.

Reheating: Reheat the beer cheese in a saucepan on the stovetop by adding a tablespoon or two of water, stirring constantly with a whisk until smooth and creamy again.