Vegan ‘Cheese’ Fondue? Yes; it is possible. Paul and I went out for lunch yesterday. A trip to Whole Foods and Trader Joes turns into a day long adventure. We eat lunch at our favorite compliant, vegan restaurant The Lunchroom in Ann Arbor and bring a cooler so we can shop at my favorite markets.
I decided to try making a vegan “cheese” fondue, since the Detroit Lions were in the playoffs. My husband is a die-hard fan. Although we had already eaten lunch, we were hungry, so I opted for an appetizer for dinner. Even though most vegan fondus are made with vegan cheeses or plant milk, I didn’t use any plant-milk or vegan cheese. This fondue is made from potatoes, onions, white wine and a few spices. It was really easy, and the empty bowl speaks for itself.
In order to make it even healthier, I used apples and bread for dipping.
You can dip whatever you think sounds good. For instance, raw vegetables or crackers would work just as well. I enjoyed offering sweet and more savory option for dipping.
As I was eating it, I also realized this fondue can be made smokey by adding liquid smoke, spicy by adding Sriracha, or take on the flavor of any spice or flavor you choose.
I will play with it and let you know what I create. Just remember, it is all trial and lots of error, so when you are adding a different flavor, remember to use a small amount of sauce to practice with.Print
Vegan ‘Cheese’ Fondue is creamy, dreamy, and so healthy, you won’t believe it isn’t the real thing! It is made with fingerling potatoes, onions and white wine. These few ingredients make a delicate, tasty fondue to dip apples, bread, or other vegetables. You can also use it as a creamy pasta sauce!
- 10 Fingerling Potatoes
- 2 large (2 cups diced) White Onion
- 3 cloves Garlic, minced
- 2 cups, cold Water
- 2 Tablespoons Corn Starch or Arrow Root
- 1 Tablespoon Tamari, Liquid Aminos, or Soy Sauce
- 1 cup Dry, White Wine; divided into 2 half cups
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon, plus more for garnish Nutmeg
- 3 Tablespoons Nutritional Yeast
- French bread or any bread, cut into bite sized pieces
- Apples (I used Pink Lady Apples because of their sweetness)
- Vegetables; any kind
Prepare the Potatoes:
- In a small pot, cover potatoes with water (leave skin on).
- Bring pot to a boil.
- Reduce heat to medium low, and cook for 20 minutes.
- In the meantime, prepare the rest of the ingredients.
- Sauté 2 cups of onions in a large sauté pan until translucent.
- While onions are cooking, dissolve 2 Tablespoons of corn starch or arrow root powder in 2 cups of cold water.
- Let stand.
- Add garlic to cooking onions and continue cooking for another 2 minutes.
- Add corn starch/water mixture slowly.
- Reduce heat to medium low, and stir.
- You will notice the mixture getting thick.
- Add salt, garlic powder, and nutmeg, nutritional yeast, and soy sauce. Stir.
- Add 1/2 cup wine (reserve the other half cup).
- Remove from heat.
Blend Mixture and Potatoes:
- Drain potatoes.
- Add potatoes and onion/cornstarch/spices mixture to a high speed blender.
- Blend on high until mixture is creamy (very creamy).
- Return to sauce pan.
- Heat on medium low.
- Add the other 1/2 cup of wine.