Vegan Fondue: Creating A Delicious Dairy-Free Experience

Fondue is a Swiss, Italian, and French dish of melted cheese served in a communal pot. It is traditionally served with bread, but it also goes well with vegetables, grapes, and mushrooms.

Vegan fondue is made with a variety of ingredients, including cashews, potato, miso paste, lemon juice, tapioca starch, non-dairy milk, and dry white wine. The process of making vegan fondue involves boiling and blending the ingredients, and then heating them in a fondue pot.

Some recipes also include additional ingredients such as nutritional yeast, vegetable broth, mustard, tahini, and flour.

Vegan fondue is a great option for those who are vegan or dairy-free and want to enjoy the experience of dipping various foods into a pot of hot, molten cheese.

Choosing the right ingredients

• Cashews: Cashews are a popular base for vegan cheese recipes due to their creamy texture and mild flavour. When making vegan fondue, it is important to use raw cashews rather than roasted ones to achieve the desired flavour and texture. Soaking the cashews before use can also help to soften them and make them easier to blend.
• Potatoes: Potatoes, particularly russet or yellow potatoes, are a great addition to vegan fondue as they provide starch, which helps to thicken the mixture. It is important to use the right type of potato to ensure the desired consistency.
• Miso paste: Miso paste adds a savoury, umami flavour to the fondue. White miso paste is commonly used, but other varieties like red or yellow miso can also be used, resulting in slight changes in flavour and colour.
• Acid: Adding an acidic ingredient like lemon juice or vinegar helps to balance the flavours in the fondue and gives it a tangy taste.
• Starch: Tapioca starch, arrowroot starch, or cornstarch is essential for creating a stretchy, gooey, and melty texture in your fondue. It is important to use the right type of starch to achieve the desired consistency.
• Non-dairy milk: Unsweetened and unflavoured non-dairy milk is used to thin out the fondue mixture and create a smooth, creamy texture. Soy milk, cashew milk, oat milk, and almond milk are all good options. Canned coconut milk should be avoided as it can affect the flavour and texture.
• Wine: Dry white wine is a key ingredient in traditional fondue, adding a depth of flavour. It is important to ensure that the wine you choose is vegan-friendly, as not all wines are suitable. Alternatively, you can use beer or a non-alcoholic substitute.
• Seasonings: Garlic, mustard, pepper, salt, and nutmeg can be added to enhance the flavour of your fondue. You can also experiment with other seasonings like hot sauce, liquid smoke, or smoked paprika to create different flavour profiles.
• Dippers: Bread, vegetables, fruits, and vegan meats are commonly used for dipping into fondue. Choose a variety of dippers to enhance the overall experience and make it a fun and interactive meal.

Preparing the ingredients

Soaking the cashews

If you are using cashews as your base, it is important to soak them beforehand. Place the cashews in a bowl and cover them with cold filtered water. Let them soak for 2-4 hours, or even overnight if you prefer. This step helps to soften the cashews, making them easier to blend and creating a smoother, creamier texture for your fondue. Drain the cashews before moving on to the next step.

Gathering the rest of your ingredients

While the cashews are soaking, you can take the time to gather and prepare the rest of your ingredients. For a standard vegan fondue, you will need a combination of starch, cream, and flavourings.

For starch, you can use potatoes, rice, or tapioca starch/flour. If using potatoes, it is recommended to choose a starchy variety like russet or yellow potatoes. Peel and dice the potatoes into small pieces to ensure even cooking.

For creaminess, cashews are a popular choice, but you can also use coconut milk or another plant-based milk such as soy, oat, or almond milk. Just be sure to choose an unflavoured and unsweetened variety.

To add flavour and a cheesy tang to your fondue, you can use ingredients like nutritional yeast, miso paste, lemon juice, mustard, garlic, and salt. You can also add a dash of white pepper for a bit of spice. If you want to get creative, you can experiment with different types of miso or try adding tahini, paprika, or hot sauce.

Preparing the vegetables

If you plan on serving your fondue with vegetables, now is a good time to prepare them. You can offer a variety of options such as lightly steamed or roasted vegetables. Broccoli, cauliflower, mushrooms, potatoes, carrots, parsnips, bell peppers, and apples all make excellent choices for dipping. Cut the vegetables into bite-sized pieces or spears for easy dipping. You can also offer bread cubes, such as French baguette, sourdough, or walnut bread, for a more traditional fondue experience.

Measuring and organizing

Before you begin cooking, it is important to measure out all your ingredients and have them organised within easy reach. This will make the cooking process smoother and help ensure that you don't miss any key ingredients. You may also want to sanitise your equipment, especially if you are culturing your own cashew cheese. Boil a pot of water and use it to rinse your blender, bowls, measuring cups, and utensils to ensure a sterile environment for your cheese to culture.

Now that your ingredients are prepared and organised, you are ready to start cooking your vegan fondue!

Cooking the fondue

The first step in making vegan fondue is to boil the cashews and potatoes. This will cook the potatoes and soften the cashews, making them ready for blending. You can also add in some garlic at this stage for extra flavour. Once boiled, drain the cashews and potatoes and transfer them to a food processor or blender.

Next, add in the rest of your ingredients. This will typically include some combination of garlic, miso, mustard, lemon juice, tapioca starch, white pepper, and non-dairy milk. You may also want to add some nutritional yeast to give your fondue a cheesier flavour. Blend all of these ingredients until you have a smooth paste.

Now it's time to add in the wine. Pour the wine into a pot and heat it up, letting it simmer for a few minutes to burn off some of the alcohol. Then, add in your cashew and potato mixture, stirring until everything is combined and smooth. Let this mixture simmer for a few more minutes until it thickens and becomes stretchy and elastic – this is the tapioca starch working its magic!

Finally, transfer your fondue to a fondue pot and serve with your chosen dippers. If your fondue gets too thick, simply thin it out with a bit of extra wine or non-dairy milk.

Tips and Tricks

• If you want to experiment with different flavours, you can try adding hot sauce for a cheddar-style fondue, liquid smoke or smoked paprika for a smoked cheese flavour, or even beer instead of wine for a beer fondue.
• Make sure to use raw cashews, not roasted, to get the right flavour and texture.
• Russet potatoes are best as they are a starchy variety, which helps to thicken the fondue.
• If you don't have a fondue pot, you can simply transfer the fondue to a regular bowl and serve it that way. However, a fondue pot will keep the fondue hot for longer.
• If you want to thin out your fondue, just add a bit of wine or non-dairy milk and whisk vigorously.
• You can also freeze any leftover fondue and use it as a pasta sauce!

Serving the fondue

Dippers

Fondue is traditionally served with cubed bread, but you can also dip mushrooms, grapes, and other vegetables such as broccoli, cauliflower, apples, and seitan sausages. For a complete meal, serve with roasted or steamed vegetables and cubes of toasted bread.

Fondue Pot

A fondue pot, also known as a caquelon, is ideal for keeping the cheese sauce hot. If you don't have one, you can use a regular bowl or cook the fondue in a pot on the stove over low heat. Transfer it to a warmed serving dish before serving.

Presentation

Rub the inside of your fondue pot with a cut clove of garlic to add extra flavour. Provide each guest with a long fondue fork for dipping.

Drinking

It is customary to pair fondue with dry white wine or tea. Avoid drinking water with cheese fondue, as it will cause the bread to swell.

Etiquette

Scrape the bread or potato on the bottom of the pot in a zig-zag motion to prevent the cheese from burning. Allow the excess cheese to drip back into the pot before eating to prevent waste and avoid burning your mouth. Do not eat directly from the fondue fork; instead, place the dipped food on your plate and use a regular fork to eat it.

Traditions

There are some fun traditions associated with fondue. For example, if anyone loses their bread in the cheese, they must run around the kitchen naked!

Storing the fondue

Storing your vegan fondue is a simple process. Once you've made your fondue, let it cool down to room temperature. Then, transfer the fondue to an airtight container and place it in the fridge. It will stay fresh for up to three to four days.

If you want to store your fondue for longer, you can freeze it! It will last in the freezer for up to two months. When you're ready to eat your frozen fondue, let it thaw in the fridge, then heat it up on the stovetop. You may need to add a splash of plant-based milk to get it back to the right consistency.

It's important to note that the tapioca starch in your fondue may not retain its texture when thawed and reheated. If this happens, simply add some more starch while reheating.

Now you can enjoy your vegan fondue whenever you want!

Frequently asked questions