vegan beer & cheddar bread bowl dip

Look what you can do with a bit of delicious beer and an easy vegan cheese sauce!

vegan beer & cheddar bread bowl dip_hot for food

This beer & cheddar bread bowl dip was part of the cooking with booze challenge on the YouTube channel, and it makes the perfect party dish for New Years Eve!

The best part about a bread bowl is there’s no utensils required! People can grab that fresh bread and dunk it all night without having dirty dishes remaining.

It’s ooey, gooey, cheesy, tangy, and bacon-y… so people won’t be able to keep their hands away from it! If you want the recipe for the spiced rum jerk sunchokes with rice & beans from the challenge, click here

vegan beer & cheddar bread bowl recipes

vegan beer & cheddar bread bowl dip_hot for food
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vegan beer & cheddar bread bowl dip

Beer and cheddar go better together! Dive into this bread bowl filled to the brim with an incredible cheesy dip no one would ever guess is vegan.

Course Snacks
Cuisine American
Keyword appetizer, beer, cheese, dip, nacho cheese
Prep Time 35 minutes
Cook Time 35 minutes
soaking 20 minutes
Total Time 51 minutes
Servings 6
Author Lauren Toyota


beer & cheddar dip

  • 2 C diced white potato
  • 1 C diced carrot
  • 1 C diced yellow onion
  • 1 celery stalk, roughly chopped
  • 2 tbsp vegetable oil
  • 4 garlic cloves, roughly chopped
  • 1 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 C lager or ale
  • 1/2 C raw cashews, soaked for 20 minutes in hot water
  • 1/4 C nutritional yeast
  • 1/4 C unsweetened nondairy milk
  • 2 tbsp pickled jalapeños
  • 1 tbsp lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp chili powder

bread bowl & toppings

  • 1 round loaf of sourdough bread
  • 1/2 C vegan cheddar style shreds
  • 2 tbsp finely chopped green onion (or 1 tbsp finely chopped chives)
  • 1/4 C coconut fakin’ bacon


  1. Preheat oven to 350°F.

  2. Heat a pan over medium heat with vegetable oil. Ensure your potato, carrot, onion, and celery are all chopped to roughly the same size and not too large, as you want them to cook evenly in the pan. Add potato and carrot and sauté for 5 minutes. Then add onion and celery and continue to cook for 10 minutes, stirring occasionally. You want some color and caramelization to develop on the vegetables. Lower the heat slightly if the onion starts to burn.

  3. Add garlic and 1/4 teaspoon of sea salt and ground black pepper. Cook for another 5 minutes. Add the beer and allow it to simmer for 5 minutes or until most of the liquid is absorbed.

  4. Drain and rinse the cashews from the soaking water and add to a high-powered blender. Then add the sautéed vegetable and beer mixture along with 1 teaspoon of sea salt, and the chili powder, apple cider vinegar, lemon juice, jalapeños, nondairy milk and nutritional yeast. Blend on high until very smooth. You should not need to add any more liquid, but be sure to stop the blender and shake the contents once or twice to get it moving and blending consistently until smooth.

  5. For the bread bowl, cut into the top of the loaf diagonally and around the circumference. Remove any excess bread with your hands to create a good bowl-like shape, but be careful not to tear through the crust of the loaf. 

  6. Tear all the excess bread with your hands into bite size pieces and arrange them on a large baking sheet with the hollowed out bread bowl. Toast this in the oven for approximately 10 to 12 minutes so it’s crusty and warm, but not excessively hard.

  7. The cheddar dip should still be warm from blending the cooked vegetables and beer, but if it’s had too much time to cool down you should warm it up in a sauce pan before adding it to the bread bowl. It will also heat up a little bit while under the broiler, but not enough if it’s too cold or you made it ahead of time and refrigerated it.

  8. Pour the dip into the bowl and top with vegan cheddar style shreds, if desired. Place under the broiler for approximately 5 minutes until the cheese is melted and slightly golden around the edges of the bread bowl. 

  9. Top with chopped green onion or chives and the coconut fakin’ bacon for even more indulgence!

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15 thoughts on “vegan beer & cheddar bread bowl dip”

  1. I made it and it tasted a little too sour… I didn’t have apple cider vinegar so i used about 1 tsp of white vinegar, which might have something to do with the strong taste. Otherwise it was super good!

    1. Also, 5 minutes under the broiler was way too much. I put it under the broiler and stepped away for barely a minute & the entire bowl was blackened. I just used the extra bread pieces to dip in the cheese which was still ok, but had to throw away the bread bowl 🙁

  2. We are non-drinkers… is it safe to assume most of the alcohol will burn off here? Looks like an awesome party dish. Thanks

  3. I made the beer and cheddar bread bowl and it was addictive. I partially finished the whole thing, bowl and all, in with-in two days. no joke. it’s amazing.

  4. Not sure if my jalapeños were spicier than usual or what.. but it was uber spicy!!! Made it for the Superbowl and it was a total success 😀 (for those of us that could stand the heat though lol) loved it!!!

  5. I don’t have a high-speed blender so this didn’t turn out exactly like it should have, so I ditched the smooth dip idea and just ate it over a potato. It’s yummy, not super cheesy though.

  6. I was curious if you absolutely needed the cashews. I have a nut allergy, but I am dying to make this !

    1. we did it to make it creamier and a little different than the nacho cheese, more fonduey, but I’m sure it would work without them! Much like the nacho cheese

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