with roasted potatoes, broccoli, and toasted sourdough
Yes, fondue can be non-dairy! This vegan cheese fondue is made completely from plants using whole food pantry ingredients. The recipe accommodates just about everyone, as it is also oil-free and gluten-free, with even a nut-free option included. Nutrient-dense with both fiber and protein while lower in fat than dairy-based fondues - yesss. No worries, it's an easy recipe, too. So go ahead and get that fondue party started!
Our family has a fondue tradition on Valentine's Day. No reservations required and a fun night for all. We love that it's a complete meal, with protein, veg, and starch included. Pretty much anything you love with cheese on it can be dipped in this delicious, somewhat-stretchy cheesy sauce.
Ingredients and Substitutions
It may look like a long list of ingredients to you. They are simple ingredients, though, most of which you may already have on-hand in your pantry.
Yellow potatoes: Of the potato options, yellow have the best buttery consistency and flavor for this recipe.
Cannellini beans: These provide the bulk of the protein in this recipe, along with fiber, texture, and flavor. Other white beans can substitute well, too.
Onion: Any onion will do, or shallot.
Garlic: We're going to use garlic cloves with an optional addition of granulated garlic for even more flavor.
Dry white wine: To me, this is what makes fondue fondue, providing the primary flavor. While I haven't tried it, I imagine that alcohol-free wine would work well, too. Surprisingly, many wines use animal-based products in their processing. I actually purchased a de-alcoholized wine to try only to find out later that they used egg whites in the process, which I'm allergic to! To find out, you can check manufacturer websites or barnivore.com, a reference site for vegan alcohol.
Plant-based unsweetened plain milk: Really any will do. I've used oat milk here.
Veggie broth: This helps deepen the flavor, balancing the wine.
Nutritional yeast: Brings that cheesy flavor and color. Available online or at large grocery stores - check the bulk section, too.
Tapioca starch: Important for providing the stretchiness and thickness. It's possible corn starch or arrowroot powder could work, though I haven't tried yet.
Hemp hearts: Rich with a subtle nutty-pine flavor, yet these are seeds and not nuts so most people can eat them.
Almond butter or tahini: Brings a rich, creamy nuttiness. You could substitute with the same amount of additional hemp hearts if you'd like.
White pepper: The right mellow mood for this fondue (as opposed to black pepper).
Salt: The balancer. You may find you don't need it, or could substitute a squeeze of lemon if you are watching your salt intake.
As mentioned above, choose what you like for dipping into this cheesy goodness. Crackers, apple slices, raw veggies, roasted mushrooms - all delicious.
Here are three dippers that we enjoy:
Roasted potatoes: You can make fries, rounds, or chunks, whatever you'd like. This post on making french fries can be helpful, or this one on potato slices - both focused on using the air fryer to speed up the process.
Roasted broccoli: Cheese and broccoli is such a delicious combo! Roasted brussels sprouts would be another great option.
Sourdough: You can use any bread you'd like, including gluten-free.
See recipe card for quantities.
You'll need a knife and cutting board for the potatoes, broccoli, onion, garlic, and anything else you'll be wanting to chop. I use a separate cutting board for foods that aren't ready-to-eat, like potatoes. If using just one cutting board, I'll wash it well before cutting any foods that will be eaten raw.
We'll be using a medium-small pot (about 2 quart), which can be used to boil the potatoes, heat up the blended fondue ingredients, and even serve - otherwise, you can use a fondue pot for that.
We'll also need two baking sheets, parchment for lining, and the oven.
Plus, we will be using a blender, one that can comfortably hold more than 6 cups.
There are a few steps involved in making vegan fondue. Fortunately, they're easy and can overlap. The roasted potatoes for dipping take the longest to cook; the fondue can be made while they're roasting.
Start by chopping and then boiling the potatoes for the fondue. Then:
Line a baking sheet and prep your potatoes for roasting.
Line another baking sheet & prep your broccoli and bread to roast with the potatoes during their last 5 minutes.
Chop the onion and garlic and sauté while the veggies roast.
Blend all the fondue ingredients and then pour it into a med-small pot over medium heat, stirring frequently until thick & stretchy.
For more details, see the recipe card below.
You can serve directly from the pot at your table, protecting it with a trivet. Each person can use a fork to dip their dippers, or their hands for finger foods. Alternatively, serve from a fondue pot and fondue forks.
Once cooled to nearly room temperature, store in a sealed container in the fridge for up to a few days. Reheat thoroughly to serve.
Taste before serving and stir in a bit more garlic granules and/or salt if needed.
This vegan fondue is primarily made of potatoes and beans, with dry white wine, spices, and other ingredients for added flavor and texture.
This vegan fondue is relatively low fat, estimated with only 7.17 grams per generous serving, including roasted potatoes, broccoli, and bread for dipping.
When serving this fondue, I like having chocolate for dessert. Try these ideas:
Other cheesy recipes
These are my favorite dishes to serve with [this recipe]:
Vegan Cheese Fondue
- knife and cutting board
- medium-small pot about 2 quarts
- two baking sheets
- parchment paper
- blender larger than 6 cup
- ½ lb yellow potatoes about 2 medium
- 1 lb yellow potatoes about 4 medium
- 1 head broccoli
- 1 baguette sourdough, gluten-free, or other bread
- ½ cup onion or shallot
- 2 garlic cloves large
- 1 15.5 oz canned cannellini beans or other white beans, drained & rinsed
- 1 cup dry white wine with or without alcohol
- 2 tablespoons hemp hearts
- 2 tablespoons almond butter or tahini, or hemp hearts
- ⅓ cup nutritional yeast
- ¼ cup tapioca starch
- ¼ teaspoon garlic granules optional
- ¼ teaspoon turmeric
- ⅛ teaspoon white pepper
- ½ cup oat milk or other plain unsweetened plant milk
- ½ cup vegetable broth low sodium preferred
- ¼ teaspoon salt or to taste
- 1-2 tablespoons lemon juice fresh, optional
Additional dipper ideas
- roasted mushrooms
- apple slices or pear
- veggie sticks
- Fondue potatoes: Wash, peel, and chop the fondue potatoes, then add them to a 2-3 quart pot; cover with water, bring to a boil, then reduce to simmer for 15 minutes. Then, strain and set the potatoes aside in a bowl.
- Meanwhile, preheat the oven to 425°F. Line two baking sheets with parchment.
- Dipping potatoes: Wash and chop or slice into desired dipping shape. Spread evenly onto one of the baking sheets.
- Broccoli & Baguette: Wash & chop the broccoli into bite-sized pieces. Slice the baguette into small rounds. Lay them both evenly on a shared baking sheet.
- When the oven is ready, add the potato baking sheet and roast for 30 minutes. During the last 5 minutes, add the broccoli/baguette baking sheet. Turn off the oven after 30 minutes to keep them warm until ready to serve.
- Meanwhile, prepare the fondue: Return the pot to the stove with about a tablespoon of water in it, heat over medium. Coarsely chop the onion and garlic and sauté for a few minutes, until softened. Set aside off of the heat.
- Combine all the remaining fondue ingredients in a blender large enough to hold more than 6 cups, including the boiled fondue potatoes, onion, and garlic. Remove all bits from the pot, rinsing if needed. Blend until smooth and creamy.
- Pour all of the fondue ingredients into the pot and heat over medium, stirring frequently until it thickens and gets a bit stretchy. This can take 10-15 minutes.
- Serve the fondue in the pot with a trivet under it on the table, or transfer to a fondue pot. Use forks or fingers to dip. Serve alongside dipping ingredients.
general food safety
- Wash hands and ingredients well before using
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove