Vegan Cheese Fondue

Vegan cheese fondue in a yellow pot, with a dipped piece of broccoli hovering over it.

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5 from 1 vote

Fun party food that's cheesy yet non-dairy!

Plant Diversity: Striving for 30 different plants per week for optimal gut health.

The number of plants in this recipe: At least 6 plants

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course, Snack

Cuisine: Swiss

Diet: Gluten Free, Low Fat, Vegan

Servings:

Calories: 370.1kcal

Equipment

knife and cutting board
medium-small pot about 2 quarts
stovetop
two baking sheets
parchment paper
oven
blender larger than 6 cup

Ingredients

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
crackers
pretzels

Instructions

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.

Notes

The vegan cheese fondue and dipping elements can be stored in the fridge for up to a few days in sealed containers.

There should be plenty of fondue for up to 8, while I'd say the dippers will serve 4 hungry and 6 semi-hungry people. To ensure there's enough for everyone, if you have more than 4 people, you may want to make or serve with additional dippers.

Nutrition