Pretzels not optional.


Click here for the full recipe and nutritional information, or keep reading!

Two of my favorite recipes on this blog are my Beer Cheese Soup and Oil-Free Nacho Cheese. In honor of Oktoberfest, I’ve taken components of both of those recipes and made a healthier, whole-foods version of beer cheese, using a similar base to the nacho cheese. Onto the recipe!

Starting the same way as the nacho cheese, I’m boiling up some potatoes and carrots. I don’t have the greatest blender in the world, so I make sure they’re very soft.


The next crucial component is the beer (of course). Choose something not too bitter, and preferably German. We are making this for Oktoberfest, after all! The added benefit is that all German beers are vegan! Can’t say that about all beers in general, though. Toss some beer along with the rest of your ingredients, into the blender.


Now just blend it all up!


And all that’s left now is to heat and enjoy! Want it to be a little thicker? Whisk in a teaspoon or so of arrowroot or tapioca starch. Thinner, as in beer cheese soup? Whisk in a bit of milk and/or more beer.

Pretzel recipe modified from Sally’s Baking Addiction

This is so delicious to dip pretzels in, or to top vegan hot dogs, along with a bit a sauerkraut and fried onions. It’s insanely tasty, easy, and pretty darn healthy, too! I hope you’ll give it a try, and please tell me what you think!



Beer Cheese | Printable Version

Makes 5 half-cup servings
Prep Time: 15 minutes
Cook Time: 30 minutes


1 c diced potatoes, cooked until very soft
½ c diced carrots, cooked until very soft
½ c plain vegan yogurt (or non-dairy milk)
½ c beer
2 T nutritional yeast
⅛ t liquid smoke, or 1 t crumbled vegan bacon
1 T vegan Worcestershire sauce
1 t garlic powder
2 t onion powder
2 T nutritional yeast
2 T reduced-sodium Better Than Bouillon vegetable base
1 t arrowroot or tapioca starch (optional)

Combine all ingredients in a blender and blend until smooth. Heat gently, adding more yogurt or starch as needed. Serve or store in the refrigerator in an airtight container for up to two weeks.


2 thoughts on “Vegan Recipe: Beer Cheese (v2.0)

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