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the ultimate vegan beer cheese fondue

the ultimate vegan beer cheese fondue

Are you ready for all the holiday parties?! I wasn’t until I perfected the ultimate vegan beer cheese fondue. Yes! Fondue for the vegans. Let us rejoice! I think this is the best thing to bring to a potluck or party you’re going to or throwing this year. People will be blown away by the flavor in this fondue and won’t care that they aren’t devouring real cheese. In fact, after 5 bites they’ll probably give you a hug and thank you for it.

The inexpensive fondue set even makes a cute gift for your party host too. It was a purchase at Hudson’s Bay this year and I’ve written a blog post on their blog, The Point, with even more cute foodie gift ideas you can check out here.

This was all part of a video for easy vegan holiday bites that also includes a recipe for vegan cocktail meatballs with cranberry sweet & sour sauce which you can watch below… and then get writing your grocery list from the recipe below!

the ultimate vegan beer cheese fondue

the ultimate vegan beer cheese fondue
4.67 from 9 votes
Print Recipe

the ultimate vegan beer cheese fondue

Yes! Fondue for the vegans. Let us rejoice!

Course Appetizer
Cuisine French
Keyword cashews, cheese, cheese dip, vegan cheese sauce
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes
Servings 5 cups
Author Lauren Toyota


  • 2 C raw cashews, soaked in hot water for 20 minutes
  • 1 C diced white onion
  • 4 garlic cloves, roughly chopped
  • 2 C peeled and diced white potato
  • 1 tbsp olive oil
  • 1 1/4 tsp sea salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp white pepper
  • 2 C pale ale
  • 1/2 C sauerkraut brine (juice from a jar of sauerkraut)
  • 2 tbsp white wine vinegar
  • 1 tsp dijon


  1. In a large pan or cast iron skillet, heat olive oil over medium heat. Once hot, add onion and sauté for 2 to 3 minutes until soft and translucent.

  2. Add garlic, nutmeg, salt, and white pepper and sauté for another minute. Then add in potato and cook for 2 to 3 minutes.
  3. Add pale ale and bring to a simmer. Simmer for 10 minutes and potatoes should be fork tender.

  4. Add this mixture to a blender along with drained and rinsed cashews, sauerkraut brine, white wine vinegar, and dijon. Blend until very smooth.
  5. Pour into the fondue vessel at the table once the flame ignited and get fondu’ing!
  6. Pair with fresh baguette, raw broccoli, roasted potatoes, browned vegan sausage, apple slices, cherry tomatoes, pickled vegetables, or whatever you please!


  • Kym Bella 1 year ago

    Lauren, do you have post where you list where to buy most of your ingredients? I’m in Canada, and your Amazon page is US, so do you have any grocers you recommend?

    • Lauren Toyota 12 months ago

      I shop everywhere. No Frills has been the main go to as of late!

  • Mariell Moreno 1 year ago

    hello Lauren, if I dont have the sauerkraut brine, with what other thing can I substitute it?

    • Lauren Toyota 12 months ago

      sauerkraut is the best for this but you could use dill pickle brine also

  • Jim Turpin 1 year ago

    Hoping to get a answer to Mariell question. Did you make your brine?

    • Lauren Toyota 12 months ago

      the brine is the water/bring that already comes in the jar of sauerkraut

  • Tarika Charen 12 months ago

    Hello Lauren, is it enough for 4 person? And I don’t have sauerkraut brine, just sauerkraut juice does it also work for it?

    • Lauren Toyota 11 months ago

      that is the same thing. And yes, this will make more than enough for 4 people

  • Leslie Walton 11 months ago

    Why does the prep time on this say 13 hours? Am I missing something major?

    • Lauren Toyota 11 months ago

      sorry just a typo!

  • Holly 10 months ago

    I just made this, and it was delicious! Followed the recipe exactly. Thank you for creating it!

    • Lauren Toyota 10 months ago

      so glad!

  • Anamika 10 months ago

    Can i leave out the ale/beer so then its kid friendly?

    • Lauren Toyota 10 months ago

      it gets cooked out, but I would use club soda cause you need the air for the dough!

  • Sarra 10 months ago

    Do you have any substitutions for cashews? We have an allergy in our household

  • Terri 9 months ago

    My whole family (vegans and non-vegans) loved this recipe and have requested I make it again. Thanks for another great recipe!

  • Lorie 8 months ago

    Looks delish but I am not a fan of saurkraute so I hate to buy it just for the brine. Can I just add extra vinegar or pickle juice

    • Lorie 8 months ago

      Oops sorry saw the same question above with the answer for pickle juice perfect

    • Lauren Toyota 8 months ago

      it just has a specific acid profile and taste. YOu can experiment with either of those yes, just haven’t tested it!

  • Hayley 8 months ago

    Do you think this will reheat well if prepped the night before and stored in the fridge until the next day?

    • Lauren Toyota 8 months ago


      • Hayley 8 months ago

        Thank you! I’m hosting a big vegan Easter lunch for the family using this recipe, your spinach dip, and your macaroni salad. I’ve been stealing bites of everything while prepping for tomorrow because it’s just all so good. Thanks for being my favorite vegan cooking inspiration. (:

  • Music & Munchies 7 months ago

    This is a fantastic recipe. Every Christmas eve, my Swiss in-laws have a fondue. Every year I try a different vegan recipe to bring, so I can join in the festivities and share. This was by far, my favorite recipe. I love the tanginess of the pale ale and sauerkraut brine. My husband (who grew up on fondu) absolutely LOVED it. Thanks for another great recipe, Lauren!

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