Vegan Cheese Fondue: A Tasty Melty Reality

Vegan cheese fondue is a thing, and a tasty one at that. The base is usually made from a combination of potato (for starch), rice and/or cashews (for creaminess), and tapioca starch (for stretchiness). Add some nutritional yeast for a cheesy flavour, and you're good to go.

How to make vegan fondue

Ingredients

Fondue is Switzerland's national dish and was first mentioned in Homer's Iliad between 700-800 BC. You can make a vegan version of this dish with the following ingredients:

• Vegan cheese (a blend of Violife feta, Chao and Violife mozzarella, or Follow Your Heart provolone, or a mix of mozzarella and cheddar)
• Dry white wine (or vegetable broth, or lager/IPA beer)
• Fresh garlic
• Corn starch (or tapioca starch for a better stretchy cheese pull)
• Cognac (or Kirsch, or brandy)
• Lemon juice
• Seasonings (nutmeg, white pepper, paprika, nutritional yeast, garlic powder)
• Bread, cooked potatoes, steamed broccoli, apple slices, or other dippers of your choice

Method

• Cut a piece of garlic in half and rub the inside of the garlic on the bottom of the fondue pot. Then, mince the garlic.
• Put the fondue pot on medium heat on the stove and add the dry white wine and minced garlic. Bring to a simmer.
• Grate your cheese so it's easier to measure and melts more evenly.
• Add the shredded cheese and stir constantly until the cheese melts. This will take about 8-10 minutes. For the last minute or so, turn the heat up to medium-high to help the cheese melt. Make sure to stir the whole time so it doesn't burn!
• Once the cheese has melted, add in the seasonings, lemon juice and cognac. Taste and adjust the seasonings if needed.
• Light the fire under your fondue stand. Transfer the fondue pot over to the stand, keeping the flame on low so it doesn't burn. Serve with your chosen dippers.

Tips

• Shred your cheeses before you measure them—this helps the cheese to melt faster and more evenly.
• Make the fondue on the stove first—you will have better control of the heat. Then transfer it to the fondue holder once it's melted and all of the ingredients are added.
• Make sure the wine is simmering before adding the shredded cheese.
• Stir the whole time the cheese is melting so it doesn't stick to the fondue pot.
• Dairy-free cheese usually takes longer to melt than traditional cow's cheese. It usually helps to turn the heat up to medium-high for a couple of minutes, but make sure to stir the entire time!
• Don't eat off your fondue fork or double dip, especially if you're having a dinner party. Dip with the fondue fork, then place the dipped food on your plate and eat it with your regular fork.

Storage

Let the fondue come to room temperature, then store it in an airtight container. It will keep in the fridge for about five days. Fondue thickens up when it cools down, so you may need to add some liquid to it when reheating.

What to dip in vegan fondue

There are many options for what to dip in vegan fondue. Here are some ideas:

Bread

Bread is a classic choice for cheese fondue, and it's no different when it comes to vegan fondue. Go for a crusty loaf that will soak up all the cheesy goodness. Baguettes, sourdough, rye, focaccia, brioche, and bagels are all great options. Cut the bread into bite-sized pieces for easy dipping.

Fruits and Vegetables

Fresh fruits and vegetables also go well with vegan fondue. Apples and pears are a great choice, especially crisp and tart Granny Smith apples or Bosc pears, which have nutmeg and cinnamon undertones that complement the fondue. Other options include broccoli, cauliflower, bell peppers, carrots, and tomatoes.

Meat Alternatives

If you're looking for something more hearty, vegan meat alternatives such as sausages or meatballs can be a great option for dipping in vegan fondue.

Pickles

Pickles may seem like an unusual choice, but the salty, briny tang combines surprisingly well with the rich, melty cheese.

Potatoes

Potatoes are another classic side dish that can be elevated by dipping them in vegan fondue. Roasted cubed potatoes or potato croquettes are perfect for dipping, and you can even dip potato chips for an extra crunchy treat.

So, whether you're hosting a dinner party or just enjoying a cozy night in, these dipping options are sure to make your vegan fondue experience delicious and memorable!

The history of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

In the 1930s, the Swiss Cheese Union promoted fondue as a Swiss national dish to increase cheese consumption. It was popularized in North America in the 1960s. Since then, the term "fondue" has been generalized to other dishes where food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth.

Fondue originated in Switzerland as a way to use hardened cheese and stale bread during the winter months. The name is derived from the French verb "fondre", which means "to melt". The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland".

Ingredient notes

Vegan cheese

• Swiss fondue is made up of a melted cheese mixture of two or three different cheeses.
• I’ve finally found the perfect non-dairy cheese blend: 1 cup Violife feta, 1 cup Violife mozzarella (or Follow Your Heart provolone) and 1 cup Chao cheese.
• If you can't find those, then I recommend using any other mozzarella, provolone or feta cheeses of these brands: Chao, Violife, Field Roast, Simple Truth.
• Make sure you use white cheese.
• Grate your cheeses before you measure them. This helps the cheese to melt faster and more evenly.

White wine

• Make sure it's a dry white wine. This helps add a depth of flavour and balance to the fondue.
• You can use a lager or an IPA beer or vegetable broth as well, but I highly recommend dry white wine for this recipe.
• Since most of the alcohol is cooked out of the fondue when it's heated, I recommend using wine, since it balances the flavour of the fondue.
• If you would like to skip the beer in the recipe, we suggest you use vegetable broth in its place as well as add a squeeze of lemon juice or a touch of vinegar for acidity.

Garlic

• We highly recommend fresh garlic for the most flavorful fondue but in a pinch, you can substitute ½ teaspoon garlic powder.
• Chop a piece of garlic in half and rub the inside of the garlic on the bottom of the fondue pot. Then chop up the garlic to add later.

Flour

• Helps thicken the cheese into the best, dippable consistency.
• If you are gluten-free, swap the all-purpose flour for 1 tablespoon of cornstarch.

Alcohol

• Alcohol is used in cheese fondue not only to add flavour, but to also lower the boiling point and keep the cheese from becoming stringy or curdling.
• We used a lager-style beer but a high-quality, dry wine would work as well! We have also seen cheese fondues made with brandy or whiskey but have not tried it ourselves.
• If you would like to skip the beer in the recipe, we suggest you use vegetable broth in its place as well as add a squeeze of lemon juice or a touch of vinegar for acidity.

Broth

We used vegetable broth but vegan beef broth or vegan chicken broth would also work for a bolder-flavoured vegan fondue.

Cornstarch

To help thicken the cheese. If you want to create an even better stretchy cheese pull, use tapioca starch too.

Cognac

Traditional Swiss fondue calls for Kirsch at the end. Kirsch is a bitter cherry liquor. We didn’t have that so we substituted for Cognac. You can also use Brandy.

Lemon juice

Adds a nice tangy flavour.

Seasonings

Nutmeg, white pepper, paprika, nutritional yeast and garlic powder can also taste really good in this.

Expert tips

• Shred your own cheese: Shredding your vegan cheese before measuring and adding it to the fondue pot will help it melt faster and more evenly.
• Use a combination of vegan cheeses: A blend of vegan mozzarella, provolone, and feta cheeses will create a creamy and fermented taste that is perfect for fondue.
• Make the fondue on the stove first: You will have better control of the heat when making the fondue on the stove. Then, transfer it to the fondue holder once it's melted and all the ingredients are added.
• Stir constantly: It's important to stir the fondue constantly while the cheese is melting to prevent it from sticking to the pot and burning.
• Turn up the heat for a few minutes: Dairy-free cheese can take longer to melt, so turning up the heat for the last minute or so can help speed up the process.
• Don't eat directly from the fondue fork: It is considered good fondue etiquette to dip with the fondue fork, then place the dipped food on your plate and eat it with your regular fork.
• Use a fondue pot with fire gel: To keep your fondue warm while you eat, use a fondue pot with fire gel and matches to light the flame underneath.
• Serve with crusty bread and steamed vegetables: The traditional thing to dip into a cheese fondue is a nice, crusty, thick bread. If you want something healthier, steamed vegetables like broccoli or potatoes are also delicious options.
• Store leftovers properly: Let the fondue come to room temperature, then store it in an airtight container in the fridge for up to 5 days. Fondue thickens as it cools, so you may need to add some liquid when reheating.

Frequently asked questions