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In a medium saucepan, melt the vegan butter over medium heat. Whisk in the flour until combined.
Add the beer slowly to the pot, whisking as you pour. Slowly add the milk as well and whisk until smooth.
Cook over medium heat for about 5 minutes, until it has thickened somewhat. Add the garlic powder, cayenne pepper, salt and pepper and stir in.
Now add the shredded vegan cheese and stir until completely melted and smooth. Increase the heat if needed to help it melt. Serve immediately with vegan pretzel bites, tortilla chips, vegan fried chicken or put in on a burger! Enjoy.
Leftover beer cheese will keep covered in the refrigerator for 3-4 days. Simply reheat and stir before serving. It can also be frozen, but the texture is better fresh.