Vegan Swiss Cheese Fondue
Vegan fondue isn't only possible, it's pretty darn easy and incredibly delicious to boot! Smooth, creamy, and so luxurious...you'll want to dip everything in this stuff.
Servings: 8
Calories: 148kcal
Ingredients
- 1 cup raw cashews
- ½ cup diced russet potato
- 1 garlic clove
- 2 tablespoons white miso paste
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons tapioca starch
- ½ teaspoon white pepper
- 1 cup unflavored and unsweetened non-dairy milk, divided
- 1 cup dry white wine
- Salt to taste
For Serving
- Bread cubes
- Apple or pear slices
- Lightly steamed veggies
- Grapes
Instructions
- Place the cashews and potato into a small saucepan and cover with water. Set over high heat and bring the water to a boil.
- Lower the heat and allow the water to simmer for 20 minutes.
- Remove the pot from heat and drain the water.
- Transfer the cashews and potato to the bowl of a food processor fitted with an s-blade. Add the garlic, miso, mustard, lemon juice, tapioca starch, white pepper, and ¼ cup of the non-dairy milk.
- Blend to form a smooth paste, stopping to scrape down the sides of the bowl as needed.
- Add another ¼ cup of milk and blend again, until smooth.
- Add the remaining ½ cup of milk and blend again, until smooth.
- Pour the wine into a medium pot and set over high heat. Bring the wine to a boil.
- Lower the heat and allow the wine to simmer for 4 minutes, until reduced by about half.
- Stir in the cashew mixture and bring everything back up to a simmer.
- Allow the mixture to simmer for about 4 minutes, until it thickens up just a bit and becomes a bit more elastic.
- Taste test and season with salt to taste, if needed.
- Transfer the mixture to a fondue pot and serve with dippers of your choice.
Nutrition
Serving: 0.25cups (about) | Calories: 148kcal | Carbohydrates: 10g | Protein: 3.7g | Fat: 8.4g | Saturated Fat: 1.6g | Sodium: 205mg | Potassium: 155mg | Fiber: 0.8g | Sugar: 2g | Calcium: 50mg | Iron: 1.3mg