Vegan German Beer Cheese Soup

October 14, 2021
Without fail, as soon as the fall months roll around and a chill hits the air, I start craving warm, comforting soups. This German beer cheese soup is the perfect soul-soothing recipe for fall, and it’s also a great dish to bring to an Oktoberfest celebration or holiday potluck. Fun tip: if you need a dip recipe, you can skip step 6 and serve the blended mixture as a creamy cheese dip instead!

For the beer in step 6, I recommend using a lager such as Yuengling (which is confirmed to be vegan-friendly). It adds just the right touch of beer flavor without being overpowering. If you do experiment with a different beer, I recommend choosing a lighter style with low ABV (alcohol by volume), ideally 5%.

This recipe combines inspiration from a cheese fondue I used to make and a beer cheese soup I used to order at a local restaurant during my vegetarian days. I wanted to mimic those flavors using no animal products, but I also wanted to make the recipe nutritious and avoid using store-bought, processed vegan cheeses. The result is a rich, cheesy soup that reminds me of those flavors I’d missed since ditching all animal products. I think pre-vegan me would be proud.
Vegan German beer cheese soup.

Vegan German Beer Cheese Soup

Recipe Type: Soups and Stews
utensils YIELDS 6 servings
herb graphic for recipe card
  • 3 red potatoes (small)
  • 1 carrot (medium)
  • 1 yellow onion (small)
  • 4 cloves garlic
  • 3 cups water
  • 1 cup plant-based milk
  • 1 teaspoon mustard
  • 1 vegetable bouillon cube, crumbled
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8–12 ounce can or bottle of beer (recommend lager like Yuengling)
  • sprinkle of fried onions (for garnish)
  • pinch of dried chives (for garnish)
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1. In a medium pot, bring 3 cups of water to a boil.

2. Once the water is boiling, add potatoes, onion, carrot, and garlic and bring to a simmer. Cook uncovered for 8–10 minutes until potatoes are soft and can be pierced with a fork.

3. In the meantime, add the rest of your ingredients except for the beer (plant-based milk, mustard, crumbled vegetable bouillon cube, nutritional yeast, smoked paprika, salt, and pepper) to a high-speed blender. I used flax milk, but oat, almond, or any plant-based milk with a neutral flavor should work.

4. Once the contents of the pot have finished cooking, let cool if your blender cannot handle heat.

5. Add contents of the pot, including water, to your blender and blend until smooth and creamy.

6. Pour the mixture from your blender into the same pot you used earlier, returning to medium-high heat. Add beer, and let heat through for 1–2 minutes, stirring occasionally. Tip: Carefully tilt the pot as you pour in your beer to minimize foam.

7. Ladle soup into bowls, garnish with fried onions and chives, serve, and enjoy!

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Photo: Courtney Renee

Courtney Renee
Courtney is an animal advocate, writer, and editor with a passion for promoting veganism, sustainable living, and holistic wellness. With an MA in Critical and Creative Thinking, she approaches problems by trying to understand different perspectives and offering creative solutions to make the world a better place. In her spare time, she enjoys experimenting with vegan recipes, exploring new places, reading and writing poetry, and spending time with her fur companions.


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