Vegan Beer Cheese Dip

Name: Vegan Beer Cheese Dip
Cook time: 10 min
Yield: 4
Ingredients: 3/4 Cup Almond milk, or other non dairy milk; 1/2 Cup Vegan beer, I used Abita light; 1/4 Cup Water; 1 Teaspoon Apple cider vinegar; 1 Teaspoon Garlic powder; 2 Tablespoon Nutritional yeast; 1 Teaspoon Smoked paprika; 1 Teaspoon Turmeric; 1 Teaspoon Salt; 2 Tablespoons Tapioca Starch

0 mins prep

Creamy, dreamy, smooth and melty. This cashewless quick and easy dip is the most delicious cheese dip ever! 

1 servings

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Instructions


1 In a medium sized sauce pan, whisk together the almond milk, beer and water. Heat on medium high.&nbsp;
2 Now whisk in the apple cider vinegar, garlic powder, nutritional yeast, smoked paprika, turmeric and salt.&nbsp;
3 Bring to a simmer, reducing heat as needed. Simmer for about 5 minutes to heat and cook the beer a bit.&nbsp;
4 Now whisk in the tapioca starch. Whisk until the tapioca starch is fully incorporated. Make sure there are no clumps. Continue whisking and simmering until the cheese dip has thickened. It may take a few more minutes.&nbsp;
5 Serve immediately with pretzels, crackers or chips. Or whatever you want, really.&nbsp;

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Vegan Beer Cheese Dip

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