The vegan version falls short in comparison, but it’s still DELICIOUS! Unfortunately, our fondue doesn’t pull any punches. As side dishes, we offer bread, steamed broccoli, and grapes, but you are free to select anything you prefer.
Ingredients
- 1 cup raw cashews, soaked in water for 4-6 hours and drained
- 1 cup unsweetened plant-based milk (such as almond or soy milk)
- 1/4 cup nutritional yeast
- 2 tablespoons tapioca starch or cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon mustard powder
- Salt and pepper to taste
- Dippers of your choice (such as bread cubes, steamed vegetables, or roasted potatoes)
Instructions
- In a blender or food processor, combine the soaked cashews, plant-based milk, nutritional yeast, tapioca starch (or cornstarch), lemon juice, garlic powder, onion powder, smoked paprika, and mustard powder.
- Blend until smooth and creamy, scraping down the sides as needed.
- Transfer the mixture to a saucepan and heat over medium heat.
- Stir constantly until the mixture thickens and becomes stretchy, resembling the consistency of melted cheese fondue. This process should take about 5-7 minutes.
- Season with salt and pepper to taste.
- Transfer the vegan cheese fondue to a fondue pot or serving bowl and serve with your choice of dippers.
Nutrition Facts
- Calories: 150-200
- Fat: 10-15g
- Carbohydrates: 10-15g
- Protein: 6-8g
- Fiber: 2-4g
