This vegan beer cheese pretzel dip is as rich, creamy, and cheesy as the original version—no dairy needed! It’s perfect for dipping soft pretzels, but you’ll also love it for fondue, veggies, and more.
Once you make my recipe for vegan soft pretzels, you may be wondering if you can also make a vegan beer cheese pretzel dip. Friends, I am one step ahead of you!
I knew when I shared my homemade soft pretzel recipe that I had to accompany it with a cheesy pretzel dip. While I love my vegan cheese sauce recipe, there’s something about warm pretzels that makes you want beer in it too!
This beer cheese pretzel dip is rich and creamy, with lots of depth of flavour. Rather than using a shredded plant-based cheese, I opted for cream cheese and nutritional yeast . This gives you the richness and creaminess you want, without taking a chance on shredded vegan cheese—as you might have noticed, not all varieties are good melters!
Why You’ll Love This Pretzel Dip Recipe
- Cheesy, smoky, and all-around delicious . The flavours in this pretzel dip are absolutely divine! The combination of cream cheese, nutritional yeast , and spices creates a mouthwatering dip that’s impossible to resist.
- Easy to make . This vegan beer cheese dip recipe comes together in just 10 minutes, with minimal prep work. You can have it ready to serve in no time!
- Versatile . While this dip is perfect for dipping soft pretzels, it also works well as a fondue for dipping veggies, chips, bread, and more. Or you can drizzle it over potatoes and cooked vegetables!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Use store-bought or homemade vegan butter .
- Flour – All-purpose flour is fine here, or use a measure-for-measure gluten-free flour substitute if needed.
- Non-dairy milk – Make sure it’s unflavoured and unsweetened.
- Beer
- Nutritional yeast – This adds a cheesy flavour.
- Vegan cream cheese
- Dijon mustard – Mustard adds a sharp flavour to the pretzel dip.
- Soy sauce – You can substitute tamari sauce or liquid aminos to make this a gluten-free beer cheese.
- Garlic powder
- Onion powder
- Smoked paprika – This adds a fantastic smokiness to the pretzel dip. Don’t skip it!
- Salt and pepper
How Do You Know if a Beer Is Vegan?
The good news is that most popular brands of beer are vegan. However, some beers may contain ingredients like honey, lactose, or isinglass (a fish-based ingredient). If you’re unsure about a specific beer brand, you can always check the company’s website or use an app like Barnivore to find vegan options.
How to Make Pretzel Dip
- Make the bechamel. Melt the vegan butter in a saucepan set over medium heat. Whisk in the flour and cook while whisking for 1 minute. Slowly whisk in the plant milk, followed by the beer.
- Simmer . Reduce the heat to low and allow the mixture to simmer until it’s thick, stirring periodically.
- Make it “cheesy”. Remove the sauce from the heat. Whisk in the nutritional yeast, vegan cream cheese, Dijon mustard, soy sauce, garlic powder, onion powder, and smoked paprika.
- Adjust the seasoning. Taste the beer cheese and season with salt and pepper as needed.
Tips for Success
- Use the right beer . Wondering what’s the best beer for beer cheese dip? I recommend using a lager or pilsner for this recipe, as they have a lighter flavour that won’t overpower the dip.
- Make sure the flour is golden brown before adding the liquid . Cooking the flour is key! If you don’t cook it long enough, the pretzel dip will taste like raw flour.
- Serve it warm . This pretzel dip is best served warm. You can reheat any leftovers in the microwave or stove.
Serving Suggestions
This vegan beer cheese pretzel dip is great served with homemade soft pretzels, but don’t stop there! Here are a few more ideas:
- Raw veggies like carrots, broccoli, and cauliflower
- Chips or crackers
- Bread cubes or baguette slices
- Air Fryer Shoestring Fries , Sweet Potato Fries , or spoon the dip over Loaded Potato Skins
- Drizzle it over your favourite vegan burger (like these Quinoa Burgers )
Variations
- Add a little heat to this beer cheese pretzel dip by stirring in sriracha, another hot sauce, or a pinch of cayenne pepper.
- For a smokier flavour, add a few drops of liquid smoke to the dip.
- Stir in thinly sliced green onions or chives for an extra pop of flavour and colour.
- Make it Tex-Mex style by stirring in canned green chiles.
How to Store Leftovers
Store leftover pretzel dip in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop over medium-low heat before serving.
Can I Freeze This Recipe?
Yes, you can freeze this pretzel dip for up to 3 months. Store it in a freezer-safe container or zip-top bag, then thaw it in the refrigerator overnight before reheating and serving. Keep in mind that the consistency may change slightly after being frozen, but it will still be delicious!
More Vegan Dips and Sauces
- How to Make Homemade Marinara Sauce
- Vegan Spinach Artichoke Dip
- Tartar Sauce
- Perfect Homemade Hummus
- Garlic Confit
Ingredients
- 2 tablespoons vegan butter , 28 grams
- 2 tablespoons flour , 14 grams
- 1/2 cup non-dairy milk , 118 ml
- 1/2 cup beer , 118 ml
- 1/3 cup nutritional yeast , 20 grams
- 8 ounces vegan cream cheese , 1 cup
- 1 ½ teaspoons Dijon mustard , 7.5 grams
- 1 teaspoon soy sauce , 5.5 grams
- 1 1/2 teaspoons garlic powder , 4 grams
- 1 teaspoon onion powder , 2.4 grams
- 1 teaspoon smoked paprika , 2 grams
- Salt and pepper to taste
Instructions
- Melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook, whisking continuously, for 1 minute. Gradually whisk in the non-dairy milk followed by the beer. Turn the heat to low and allow the mixture to cook for a couple of minutes until nice and thick, stirring periodically.
- Remove the sauce from the heat and whisk in the nutritional yeast, vegan cream cheese, Dijon mustard, soy sauce, garlic powder, onion powder, and smoked paprika. Whisk until smooth.
- Taste the beer cheese and season with salt and pepper to taste.
Notes
Pretzel Dip
Ingredients
- 2 tablespoons vegan butter 28 grams
- 2 tablespoons flour 14 grams
- 1/2 cup non-dairy milk 118 ml
- 1/2 cup beer 118 ml
- 1/3 cup nutritional yeast 20 grams
- 8 ounces vegan cream cheese 1 cup
- 1 ½ teaspoons Dijon mustard 7.5 grams
- 1 teaspoon soy sauce 5.5 grams
- 1 1/2 teaspoons garlic powder 4 grams
- 1 teaspoon onion powder 2.4 grams
- 1 teaspoon smoked paprika 2 grams
- Salt and pepper to taste
Instructions
- Melt the vegan butter in a saucepan over medium heat. Whisk in the flour and cook, whisking continuously, for 1 minute. Gradually whisk in the non-dairy milk followed by the beer. Turn the heat to low and allow the mixture to cook for a couple of minutes until nice and thick, stirring periodically.
- Remove the sauce from the heat and whisk in the nutritional yeast, vegan cream cheese, Dijon mustard, soy sauce, garlic powder, onion powder, and smoked paprika. Whisk until smooth.
- Taste the beer cheese and season with salt and pepper to taste.
Notes
Nutrition
Pretzel Dip https://jessicainthekitchen.com/pretzel-dip/ January 19, 2024
If you’re looking for cozy comfort food in a bowl, this tomato tortellini soup delivers. You’ll love the creamy tomato broth, but let’s be real: the vegan tortellini is the best part!
I do love pureed veggie soups like butternut squash and apple soup , creamy tomato soup , and roasted carrot ginger soup . But sometimes you want a soup recipe that’s a little more substantive. This tomato tortellini soup eats like a meal!
Between the creamy broth, spinach, and irresistible tortellini, this isn’t a soup that will leave you hungry for more. It’s hearty and satisfying, with all those big Italian flavours you love in your favourite vegan pasta recipe . Not that we get much snow here in Jamaica (not to rub it in!), but if there was an official soup of snowy days, tomato tortellini soup would be it.
Why You’ll Love This Tomato Tortellini Soup Recipe
- It’s vegan . Most tortellini soups contain dairy, but this recipe is completely plant-based. Now you can enjoy this creamy comfort food soup by making it yourself!
- Perfect for weeknight dinners . With simple ingredients and minimal prep time, this soup is quick to make and ideal for hectic weeknights when you need a hearty meal without the hassle.
- Easy to customise . Add your favorite greens, herbs, or tortellini to make this recipe your own.
- Comforting . Tomato tortellini soup is like a warm hug in a bowl!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Yellow onion – A white onion will also work, but yellow onions have a slightly milder flavour.
- Salt
- Crushed tomatoes – Crushed tomatoes add a little more texture than pureed, making them a good option for a hearty soup.
- Fire-roasted diced tomatoes – While you can use regular diced tomatoes, fire-roasted tomatoes add another layer of flavour to the tomato tortellini soup.
- Tomato sauce
- Vegetable stock – Use store-bought or homemade vegetable broth .
- Italian seasoning – An excellent way to add a lot of flavour without having to grab a bunch of jars from the pantry!
- Garlic powder
- Vegan tortellini
- Vegan cream cheese – You can use my homemade vegan cream cheese or a store-bought version.
- Spinach leaves – These will wilt into the soup, adding some extra nutrition.
- Salt and pepper
What Kind of Tortellini Should I Use for This Recipe?
Any kind you like! These days, you can find vegan tortellini made with plant-based cheese, sausage, and, of course, vegetables like spinach and mushrooms. All of these have flavours that would work well in this tomato tortellini soup recipe.
How to Make Tomato Tortellini Soup
- Cook the onion. Heat the olive oil over medium-high heat in a large, heavy-bottomed pot. Sauté the onion with the salt until it’s translucent.
- Build the soup. Stir in the crushed tomatoes, diced tomatoes, tomato sauce, 2 cups of vegetable stock, Italian seasoning, and garlic powder. Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes.
- Cook the tortellini. Add the tortellini to the pot. Cook for 10 minutes if you’re using frozen tortellini or 5 minutes for fresh.
- Make it creamy. While the tortellini cooks, ladle 1 ½ cups of the tomato broth into a blender . Add the vegan cream cheese and blend until smooth. Stir the contents of the blender back into the soup.
- Finish it off. Stir the spinach leaves into the soup until they wilt, then season with salt and pepper to taste.
Tips for Success
- Cut the onion into uniform pieces . This will ensure it’s all softened at the same time. No one likes pieces of crispy onion in their soup!
- Thin as desired . For a thinner soup, you can stir in up to a cup of additional vegetable stock.
- Make your own Italian seasoning . If you don’t have Italian seasoning, substitute with an equivalent amount of dried basil, oregano, thyme, and rosemary.
- Don’t overcook the tortellini . Keep an eye on the tortellini while cooking, as they can become mushy if overcooked.
Variations
- Add in some protein like chickpeas, white beans, or vegan Italian sausage for an extra filling meal.
- Make it spicy by adding red chili flakes with the onions.
- Swap the tortellini with vegan cauliflower gnocchi or your favorite pasta shape.
- Garnish with chopped fresh herbs like basil or parsley and vegan Parmesan cheese .
Serving Suggestions
- Serve with some crusty bread or roasted garlic bread for dipping and soaking up the delicious broth.
- Pair with a side salad dressed in a simple balsamic vinaigrette for a well-rounded meal. This chickpea panzanella salad would be great too!
- Have your tomato tortellini soup with a vegan grilled cheese sandwich on the side.
How to Store Leftovers
If you have leftover tomato tortellini soup, store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through before serving.
Can I Freeze This Recipe?
Yes, this tomato tortellini soup can be frozen for up to 3 months in a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating as directed above.
More Vegan Soup Recipes
- Butternut Squash Soup
- Vegan Broccoli Cheddar Soup
- Mulligatawny Soup
- Tuscan White Bean Soup Recipe
- Easy Lentil Soup
Ingredients
- 1 tablespoon olive oil , 15 ml
- 1 yellow onion , diced
- ½ teaspoons salt , 3 grams
- 1 (28-ounce) can crushed tomatoes , 794 grams
- 1 (28-ounce) can fire-roasted diced tomatoes , 794 grams
- 1 (15-ounce) can tomato sauce , 525 grams
- 2-3 cups vegetable stock , 500-750 ml
- 1 tablespoon Italian seasoning , 5.5 grams
- 1 teaspoon garlic powder , 3 grams
- 3 cups vegan tortellini , 330 grams
- 8 ounces vegan cream cheese , 227 grams
- 2 cups spinach leaves , 60 grams
- Salt and pepper to taste
Instructions
- Heat the olive oil over medium-high heat in a large, heavy-bottomed soup pot. Add the onion, season with salt, and saute until translucent.
- Add the crushed tomatoes, diced tomatoes, tomato sauce, 2 cups (500 ml) of vegetable stock, Italian seasoning, and garlic powder. Give everything a good stir. If you would like a thinner soup, stir in an additional cup (250 ml) of vegetable stock. Bring the soup to a boil and then reduce the heat to low. Simmer for 10 minutes.
- Add the tortellini and cook for 10 minutes if you are using frozen tortellini, 5 minutes if you are cooking fresh.
- While the tortellini are cooking, ladle 1 ½ cups (355 ml) of the tomato broth into a blender. Add the vegan cream cheese to the blender. Blend until smooth. Stir the contents of the blender back into the soup.
- Stir the spinach leaves into the soup and simmer until they have wilted.
- Taste the soup and season with salt and pepper to taste.
