Vegan Beer Cheese Queso that is surprisingly simple to make.
I like that you can add beer to this queso making it more fun for tailgates, parties, or even Cinco de Mayo.
Vegan Beer Cheese Queso
A queso dip that is vegan friendly and made with beer.
This queso appetizer dip that is perfect for dipping chips or vegetables in to.
Did you try my Vegan Queso Cashew Dip recipe?
That is a similar recipe to this one as they are both vegan queso dips made with cashews.
This queso recipe however is a bit more flavorful thanks to the beer that is added to it.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
You are probably wondering what kind of beer can vegans drink.
Strict vegan diet followers know to question everything when it comes to ingredients that are added to anything they think about eating or drinking. I know that I have been surprised to learn that certain food or drinks (like some beer!) is not fully vegan.
Here is how to know if you beer is a vegan beer.
Obviously, reading the label on the product or checking out the website for the beer is one way to see if it vegan. However, you should know that there are some European beers that will have ingredients such as gelatin or casein in them. American beers may be more likely to be beers that are fully vegan.
People ask what is vegan queso made of.
This queso is made use cashews as a cheese alternative.
To get the correct consistency, or one similar to the usual melted cheese that used to make queso, we will soak the cashews and then combine them with the other ingredients.
What should you do if you do not want to use cashews to make your queso?
Yes, you can make a vegan queso without using soaked cashews. Simply substitute vegan cream cheese for the cashews and make needed ingredient adjustments as you go.
Vegan Beer Cheese Queso
Tips for making queso dip.
This recipe can be made without using beer. If you choose not to add beer you can simply add extra almond milk.
Here are some more great tips for you.
- Add some diced tomatoes with chilies (such as RoTel) to give this vegan cheese dip some more color, taste, and texture. Simply stir the diced tomatoes in by hand before serving. Do not over-mix.
- Make this dip into a sauce for your vegan pasta. You may need to add a bit of water to get a more sauce-like consistency but, it works! Nutritional yeast also helps to get the consistency similar to that famous mac and cheese recipe.
- This vegan cashew cheese recipe should keep for about a week. Simply store it in an air tight container in the refrigerator. You may need to give it a quick stir just before serving. 🙂
Okay, so someone is going to ask does the alcohol cook out of beer cheese dip.
This beer cheese queso dip calls for a half cup of beer.
The beer is combined with other ingredients that are heated on the stove.
While heating the beer may not burn off all of the alcohol, it may burn off some.
If the alcohol content is a concern for you simply avoid the beer and add addition nut milk. Another option is to use a nonalcoholic vegan beer.
Tips for getting the right consistency for your queso.
Certainly we all have different preferences for dip consistency which may also have to do with what we will be dipping. However, to thin out your dip add additional beer or nut milk. To thicken the dip add a small amount of a binder such as tapioca flour.
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Vegan Beer Cheese Queso
Vegan Beer Cheese Queso
This recipe can be made in a food processor or in a strong blender.
You will also need non-stick saucepan to cook the ingredients.
I mentioned that you should make sure that you are using vegan beer in this recipe.
Reading the label on the product or checking out the website for the beer is one way to see if it vegan. However, you should know that there are some European beers that will have ingredients such as gelatin or casein in them. American beers may be more likely to be beers that are fully vegan.
Ingredients needed to make Vegan Beer Cheese Queso
- Cashews- 1 cup, raw.
- Hot Water- enough to cover the cashews for soaking.
- Almond Milk- 1 cup.
- Vegan Beer- ½ cup.
- Nutritional Yeast- ÂĽ cup.
- Salt- ½ teaspoon.
- Sundried Tomatoes- ½ cup
- Olive Oil- 2 tablespoons.
- Corn Starch- 2 tablespoon.
- Smoked Paprika-½ teaspoon.
- Optional- Jalapeno peppers.
How to make Vegan Beer Cheese Queso
- Start by placing the cashews in a large bowl. Cover the cashews with the hot water, making sure that water covers the cashews by about an inch. Soak for about an hour to soften the cashews.
- In a food processor or good blender, process together the soaked cashews, almond milk, beer, nutritional yeast, salt, paprika, and sundried tomatoes until smooth.
- On medium heat and in a nonstick saucepan, heat together the olive oil and the cornstarch, stirring until combined. Then stir in the cashew mixture from the food processor or blender.
- Stirring continually, heat the ingredients until well combined and then turn the heat down to a simmer and cook until thickened to your desired consistency.
- If your dip is overcooked it will get hard but no worries, you can always add more almond milk and it will be awesome again.
Serve warm with a few slices of jalapeno on top and corn chips on the side.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Vegan Beer Cheese Queso
Vegan Beer Cheese Queso
Ingredients
- Cashews– 1 cup raw.
- Hot Water- enough to cover the cashews for soaking.
- Almond Milk– 1 cup.
- Vegan Beer- ½ cup.
- Nutritional Yeast– ¼ cup.
- Salt- ½ teaspoon.
- Sundried Tomatoes– ½ cup
- Olive Oil– 2 tablespoons.
- Corn Starch– 2 tablespoon.
- Smoked Paprika-½ teaspoon.
- Optional- Jalapeno peppers.
Instructions
- Start by placing the cashews in a large bowl. Cover the cashews with the hot water, making sure that water covers the cashews by about an inch. Soak for about an hour to soften the cashews.
- In a food processor or good blenders, process together the soaked cashews, almond milk, beer, nutritional yeast, salt, paprika, and sundried tomatoes until smooth.
- On medium heat and in a nonstick saucepan, heat together the olive oil and the cornstarch, stirring until combined. Then stir in the cashew mixture from the food processor or blender.
- Stirring continually, heat the ingredients until well combined and then turn the heat down to a simmer and cook until thickened to your desired consistency.
- If your dip is overcooked it will get hard but no worries, you can always add more almond milk and it will be awesome again.
Serve warm with a few slices of jalapeno on top and corn chips on the side.
Recipe Notes
You will also need non-stick saucepan to cook the ingredients. I mentioned that you should make sure that you are using vegan beer in this recipe. Reading the label on the product or checking out the website for the beer is one way to see if it vegan. However, you should know that there are some European beers that will have ingredients such as gelatin or casein in them. American beers may be more likely to be beers that are fully vegan.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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