I’ve been wanting to create a vegan fondue recipe for a while now. I was a little intimidated because based on what I hear, fondue is tricky! I did a little research that seems to confirm this. The cheese separates, things get chunky, all that bad stuff. Well, good news! It turns out that vegan fondue is one of those super cool recipes that’s actually easier to make than it’s traditional non-vegan counterpart. Hooray! It seems most popular variety of classic fondue is made from Swiss cheese. So that’s what I went for here. You can experiment with the seasonings and flavors a bit to try for a different type of cheese, and I’ll provide some tips on that below. But to start, give the Swiss cheese flavored vegan fondue a try. It’s simple, delicious, and a classic.
Ingredients You’ll Need
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by boiling your cashews and peeled, diced potato together. This will cook the potato and soften up the cashews enough for blending.Drain your cashews and potato, then transfer them to a food processor, along with the garlic, miso, mustard, lemon juice, tapioca starch, white pepper and a portion of the non-dairy milk.Blend everything up until it’s nice and smooth. The trick is to add just a small amount of non-dairy milk at the beginning, and thin it out with more milk then when you’ve got it to a nice smooth paste. Once you’ve done this you can add the remaining milk and blend again.
Place the wine into a medium pot and being heating it up. Let it simmer for about four minutes, which should be just enough time for most of the alcohol to cook off.Add your cashew potato cheese mixture. Stir until smooth and let it simmer for a few more minutes, until rich and creamy. This is where the tapioca starch will work it’s magic and thicken the mixture up.
Transfer your vegan fondue to a fondue pot. Serve your fondue with bread cubes, vegetables, fruit…the sky is the limit! Get creative. Give each of your guests a fondue fork so they can dip away!
Tip: If your vegan fondue gets too thick as it cooks or sits in the fondue pot, just thin it with a bit of wine or non-dairy milk.
Variations
Want to experiment with different vegan fondue flavors? Go for it! Here are a few to try:
For vegan cheddar fondue, try adding some hot sauce (for real, it makes things taste cheddary).For a smoked cheese flavor, add a dash of liquid smoke or smoked paprika.Try using beer instead of wine for a vegan beer fondue.
Leftovers & Storage
Vegan fondue will keep in an airtight container in the refrigerator for about 3 days. It will thicken up during storage. Reheat it in a saucepan on the stove, whisking vigorously, and adding some wine or non-dairy milk if it needs thinning. I don’t recommend freezing this dish.
More Cheesy Vegan Dips
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