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.