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.
ingredients
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
instructions
- 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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