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.
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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.
Notes
You can peel these potatoes easily if you cook them first, and then slip off the peels when they are done.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Category: Appetizer
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 1 g
- Sodium: 45 mg
- Fat: 3 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 4 g
Keywords: vegan fondue, fondue, vegan appetizer
Did you make this recipe?
Tag @sharonpalmerrd on Instagram
For other plant-based dips, check out:
Red Raspberry Salsa
Green Pea Hummus
Avocado Salsa
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