Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (3)
Pretzel Dip
NUTRITION · PER SERVING10M COOK
CAL 29%·PRO 39%
CARBS 31G22% OF CAL
7G FIBER19G OTHER5G TOTAL SUGAR
FAT 43G67% OF CAL
18G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan beer cheese dip made without dairy. Rich and cheesy tasting with a smooth texture. Serve as a dip for pretzels or vegetables.
condimentamerican🥄 saucepandairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
At a glance
PER SERVING · TIME 10M
CAL 29%·PRO 39%
CARBS 31G22% OF CAL
7G FIBER19G OTHER5G TOTAL SUGAR
FAT 43G67% OF CAL
18G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 1208mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 324mg
- Calcium
- 135mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1208MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.