Delicious vegan fondue is easy to make and will truly wow you with its epic cheesy flavor — Being dairy free has never been so easy!
This recipe has even won an unofficial blind taste test against a traditional dairy fondue!
Recipe Notes:
— You can make the vegan fondue without vegan cheese, but we love it with the cheese in there too, and you can increase the quantity based on the flavor profile YOU love once everything’s been mixed together. Here’s a link to our post on vegan cheeses.
— Both Daiya and VioLife Mozzerella shreds work very well for the vegan cheese. I haven’t tried Miyoko’s new melty, shreddy cheese but I know it will be amazing! If you have a favorite vegan cheese and use it in this recipe, please feel free to comment as to which one it was and how it went!
— The recipe mentions 12 cloves of garlic but honestly we probably used 20! Of course you can adjust based on your own personal garlicky preferences 🙂 Keep in mind the numerous health benefits of garlic: Garlic has been shown to assist in maintaining heart health, fighting high blood pressure, and boosting your immune system!
Let us know how this turns out for you and happy preparing / tasting !
Here are some other fun recipes to check out:
Seyka’s Famous BLT (with bacon)
| Prep Time | 10 min |
| Cook Time | 35 min |
| Servings |
people
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- 1/4 cup Organic Extra Virgin Olive Oil
- 1 small organic yellow onion Chopped
- 12 cloves Organic Garlic (Or a more sensible amount!)
- 2 tablespoons Organic Garlic Powder
- 1 large Organic Yellow Potato
- 1 cup Organic Raw Cashews Soaked overnight. Reserve the water after soaking.
- 1/2 cup Nutritional Yeast Flakes
- 2 - 4 tablespoons White Wine Vinegar (Or Apple Cider Vinegar)
- 1/4 cup arrowroot powder (Tapioca starch or corn starch can also be used as the thickening agent)
- 2 teaspoons salt
- 3/4 cup dry white wine
- 1 cup Vegan Cheese Swiss, Mozzerella, Grueyere or any favorite kind
Ingredients
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- In a large saucepan, heat olive oil over medium heat, then add the onion and garlic and cook until fragrant and translucent.
- Add the potato and cashews with about 1/4 cup of the water the cashews were soaking in.
- Cover the pan and simmer until potatoes and cashews are soft - approximately 20 minutes. Add more water if necessary and stir occasionally.
- Remove from heat and put all saucepan ingredients into a blender. (Do this in batches if your blender or food processor isn't big enough for it all at once). Leave the hole in the lid open so the heat can escape and doesn't blast your blender lid off!
- Once the mixture is very smooth add the garlic powder, nutritional yeast, white wine vinegar, arrowroot powder and salt.
- Return to heat, add vegan cheese as desired and cook until its fully incorporated and smooth. The base can now be placed in a fondue pot set or refrigerated for later.
- Pour the cheese mixture into a fondue pot set or double broiler.
- Heat to a serving temperature, add white wine to taste and mix with a whisk.
- Serve with chunks of apple, flash-broiled broccoli, roasted potatoes, or everyone's favorite: fresh, warm bread chunks!
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