Vegan Cheese Fondue
Cheese fondue is one of the most typical Swiss dishes. Being a good Swiss, I had to develop a 100% vegan alternative. This vegan fondue is stretchy, cheesy and absolutely delicious! The recipe is easy to follow but there are few important steps that must be followed precisely for the fondue to be a success. So make sure to read the blog post carefully before you start making it. The time will be worth it!
Servings: 4
Calories: 1060kcal
Equipment
- high-speed blender
- Caquelon
Ingredients
- 250 g cashews raw
- 2 tablespoon nutritional yeast
- 130 ml water
- 1 teaspoon salt
- 1 teaspoon probiotic cultures
- 400 g potatoes peeled and cut into cubes
- 400 g soy milk
- 2 tablespoon tapioca starch
- 1 ½ teaspoon paprika powder
- 1 tablespoon white wine vinegar
- 200 ml white wine
- 4 cloves of garlic
- salt and pepper to taste
- 800 g bread cut into cubes
Instructions
- In a strong blender, blend cashews together with nutritional yeast, water and salt until perfectly smooth. Allow the mixture to cool briefly, then add probiotic cultures and mix shortly. Place the mixture in a clean glass bowl, cover with plastic wrap and allow to ferment at room temperature for 24-36 hours until bubbly and tart.
- Boil potatoes in salted water for 15-20 minutes. Then rinse and put into a blender along with the remaining ingredients and the fermented cashew cheese. Blend until smooth and creamy.
- Pour the mixture into a caquelon and, stirring constantly, bring to a boil over low heat. Season the fondue with salt and pepper and serve immediately with bread cubes or other desired side dishes.
Nutrition
Calories: 1060kcal | Carbohydrates: 141g | Protein: 40g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Sodium: 1606mg | Potassium: 1384mg | Fiber: 14g | Sugar: 19g | Vitamin A: 774IU | Vitamin C: 29mg | Calcium: 437mg | Iron: 13mg