Home Women’s Diet Vegan “Cheese” Fondue

Vegan “Cheese” Fondue

12 November 2021 4 years ago165 Views

Fondue is such a fun, interactive meal. Just serve a thick, warm dip with a variety of breads and veggies, and let people dip to their hearts content. It’s a wonderful winter time meal (right after a day skiing is the best!), but it also works just about any time of the year. Fondue is traditionally made with cheese, but that doesn’t mean plant-powered eaters have to skip this tradition altogether.

I used yellow, waxy potatoes to create a healthy, vegan “cheesy” fondue perfect for dipping with vegetables, tofu, and bread cubes.

Learn how to make this recipe with Sharon on her IG live here.

Vegan “Cheese” Fondue

(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

Author: The Plant-Powered Dietitian
Total Time: 33 minutes
Yield: 8 servings

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Description

Fondue is traditionally made with cheese, but this healthy, vegan “cheesy” fondue is perfect for dipping with vegetables, tofu, and bread cubes.

Ingredients

1 pound small, fresh yellow potatoes (i.e., Yukon gold, fingerling), peeled*, quartered
2 medium carrots, chopped
1 tablespoons extra virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced
2 tablespoons cornstarch
1 cup dry white wine (i.e., Chardonnay)
½ cup reserved potato water
½ cup unsweetened, plain plant-based milk (i.e. soy or almond milk)
¼ teaspoon white pepper
¼ teaspoon turmeric
Pinch nutmeg
2 tablespoons nutritional yeast
2 tablespoons Dijon mustard
Salt to taste

Dipping Ideas

Serve this fondue with your favorite plant-powered dipping items, such as:

Cubed tofu
Seitan strips
Veggie Sausage chunks
Cube seitan
Bell pepper chunks or strips
Mushrooms
Broccoli florets
Cauliflower florets
Cucumber slices
Asparagus spears
Snow peas
Bread cubes
Pita triangles

Instructions

Place potatoes and carrots in a medium pot, cover with water, cover with a lid and cook for about 10 minutes, until tender. Drain, reserving ½ cup water, and place cooked vegetables in a blender container.
While potatoes are cooking, heat olive oil in a large skillet and add onions and garlic. Sauté until tender, about 8 minutes. Add onions and garlic to the blender container.
In skillet (do not clean), add cornstarch and white wine and stir with a whisk over medium heat.
Stir in reserved potato water and plant-based milk until smooth. Add pepper, turmeric, nutmeg, nutritional yeast and mustard and heat until thickened and bubbly.
Pour white wine mixture into the blender container with the potatoes and onions and process until smooth. Adjust seasonings with salt as desired.
Transfer fondue mixture to a fondue pot and heat until bubbly.
Serve with dipping ideas, such as cubed pieces of bread, fresh vegetables, and tofu.