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5 from 62 votes

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!
Prep Time30 mins
Cook Time30 mins
Resting Time1 d
Total Time1 d 1 hr
Course: Main Course
Cuisine: swiss
Keyword: Fondue
Servings: 4 servings
Author: Carlo Cao

Equipment

  • Strong blender
  • Caquelon

Ingredients

  • 250 g cashews raw ((9 oz))
  • 2 tbsp nutritional yeast
  • 130 ml water ((4½ fl oz))
  • 1 tsp salt
  • *1 tsp probiotic cultures
  • 400 g potatoes peeled and cut into cubes ((14 oz))
  • 400 g soy milk
  • **2 tbsp tapioca starch
  • 2 tbsp nutritional yeast
  • 1 ½ tsp paprika powder
  • 1 tbsp white wine vinegar
  • 200 ml white wine ((6¾ fl oz))
  • ***4 cloves of garlic
  • salt and pepper to taste
  • 800 g bread cut into cubes ((28 oz))

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 mixture in a clean glass bowl, cover with plastic wrap and allow to ferment at room temperature for 24 hours.
  • The next day, boil potatoes in boiling salted water for 15 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 medium heat.
  • Season the fondue with salt and pepper and serve immediately with bread cubes or other desired side dishes.

Notes

*Can be substituted with 2 tablespoons soy yogurt (unsweetened!).
**Can be substituted with cornstarch but the consistency will not be as stretchy and "cheesy".
***You can either blend the garlic with the rest of the ingredients or cut the cloves in half and use the cut side to rub out the caquelon. Then add the garlic clove to the fondue.
**** If your stand mixer is not very powerful, I suggest you boil the cashews in boiling water for 30 minutes or soak them overnight in the refrigerator.