January 15, 2019

Cheese, melty stuff, strong flavors. Three things I absolutely adore. So I created a vegan version of cheese fondue that includes all three.

It is ridiculously simple to prepare and the ingredients are easily found anywhere. Pair it with good sourdough bread and you are in for a good meal.

it would be great if you have

For the base

4
shallots (or one onion)
1
carrot
200 g
cauliflower
1
medium sized potato
200 g
cashews

For flavor and texture

4 tbsp
tapioca powder (you can omit if you don’t have it, but it will add nice texture - stringy cheese)
5 tbsp
nutritional yeast
1,5 dl
white wine
4 dl
water
1 tbsp
lemon juice
2 tbsp
olive oil
pinch
nutmeg
2 tsp
salt
3 cloves
garlic
1 cube
vegetable stock (you can also use mix of Mediterranean herbs)
1 tsp
mustard
1 dl
sauerkraut brine

For dipping

bread
potatoes
pickles

roll up your sleeves

  • 1. 

    Cook the base

    Chop the vegetables to bigger pieces, place them in a sauce pan together with cashews and cover with water. Add salt. Cook covered until potatoes are nicely soft. Drain.

  • 2. 

    Blending part

    Place cooked vegetables and cashews in a blender together with all the other ingredients. Blend until very smooth and creamy. Taste - adjust if needed.

  • 3. 

    Getting our bellies full

    When the mixture is nicely blended just pour it into fondue pot and serve with bread, pickles, potatoes …

wise-ass corner

If you don’t have a fondue pot you could just heat up the mixture again (after it has been blended) and serve in a bowl. Then reheat it again if it would be necessary.

Would you dare taking this cheesy sauce and make mac and cheese with it?

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Melting vegan cheese fondue
Bread dipped in melting vegan cheese fondue
Melting vegan cheese fondue
Melting vegan cheese fondue
Melting vegan cheese fondue

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread