White Bean Beer Fondue - Vegan Yack Attack (2024)

White bean beer fondue, from Vegan Bowl Attack!,makes for a fun appetizer to be shared among friends, whether for a dinner party or a game night! This creamy, low-fat, fondue is a delicious crowd-pleaser, especially with its beer-tinged aroma.

Y’all, I don’t think I can properly tell you how glad I am to have this recipe on the blog! There were MANY technical problems involved in shooting the video (shown below) – like A LOT – camera malfunctions, software malfunctions, files going missing. Oy. All of that to say, that I think this White Bean Beer Fondue is a super-easy recipe! And you should definitely be serving it up at all of your holiday parties.

This recipe is from my first cookbook, Vegan Bowl Attack!, and is well-loved by those who have made it. Even non-veganslove it!All you have to do is blend the ingredients up, cook it in a pan, and serve it with your favorite dippers. (My favorites are sourdough cubes, apples, and broccoli!)

Substitutions & Tips:

• Raw cashews – this adds a little more body to the sauce, but if you are nut-free, try using 1/4 cup firm tofu with 2 teaspoons of olive oil instead.
• White beans – I’ve used both Northern White Beans and Cannelini beans for this and they both work great. I wouldn’t necessarily use chickpeas as their flavor is quite prominent and they’re not as creamy.
• Ale or lager – if you’d like this recipe to be gluten-free, make sure to get a GF lager, OR as you can see in the comments, a dry white wine is also quite delicious in this fondue!
• Tapioca starch – while I prefer this to most starches because it becomes stretchy, and not just thick, you could use 1 tablespoon of arrowroot or cornstarch if you have no other option.
• Nutritional yeast – this gives the fondue a more savory, cheesy flavor. You can find this in most stores, sometimes in the spices aisle, and in “natural” foods stores it is typically in the bulk section or vitamins section.
• Coconut vinegar – now this one some people have a hard time finding. If you are one of those people, just use 2 teaspoons of apple cider vinegar instead of 2 tsp coconut vinegar + the ACV.
• Dijon mustard – in a pinch, you could use stoneground or yellow mustard, though it will effect the flavor slightly.
• Dippers – obviously I’ve listed some options in the recipe, but other great dippers are freshly baked pretzel bites, sliced vegan sausage, or even breaded mushrooms.

And if you’re like me and are still getting your holiday shopping done, check out my holiday gift guide from last year! It’s filled with cookbooks, DIY gifts, and non-tangible ones for the vegans in your life. 😉 Lastly, check out the video below and subscribe, if you’re on YouTube! I’m slowly building my channel up and would love your support. <3

1 year: Double Chocolate Chip Mint Cookies// 3 years: GF Veggie Pot Pies // 4 years: Broccoli Cheddar Quiche // 5 years: Roasted Brussels with Vinaigrette // 6 years: Pumpkin Protein Smoothie

Tools used for the White Bean Beer Fondue:

• Blendtec Blender
• Vegan Bowl Attack!
• Barnivore.com

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