This fondue is unbelievable! It is so rich, melty, gooey and cheesy!
My Dad never cooks anything, but back before my parents were vegan, he cooked one thing (occasionally) – fondue. It was made with a combination of emmentaler and gruyere cheese. He made it because he is proud of the fact that we are part Swiss and after a visit to “the homeland”, he wanted to make some authentic Swiss food. I must say as a former cheese craver; my healthy vegan version is spot on!
Fondue is an event. It’s a reason for family and friends to gather around the table for a fun dining activity and enjoy some decadent food and conversation. This recipe is easy enough to enjoy as a regular weeknight dish, but special enough for company. Since it’s so easy, we’ve been enjoying it more often during the winter months and my son loves it! So, put on some music and have a family fondue party! It’s OK to indulge!
This recipe makes 3-4 servings, but I always double it because we love it so much, we eat a TON of it. For our family of 3, we have leftovers from a double batch, but that’s OK. We just heat up leftovers in the microwave for a quick lunch!
Note: One of the secret ingredients in this recipe is rejuvelac. It helps give the fondue that tangy, fermented flavor. You may find it in the refrigerated section of your local natural food store, or click here for my homemade version.
- 1 cup diced yellow summer squash, steamed until tender (about 5 minutes)
- 1 cup raw cashews, soaked in water for 3-8 hours if using a standard blender (no need to soak if using a high-powered blender like a Vitamix)
- 1 cup dry white wine (I use chardonnay)
- ½ cup rejuvelac, store bought or homemade (make homemade if making gluten-free)
- 3 tablespoons tapioca flour
- 2 tablespoons nutritional yeast
- 2 tablespoons yellow miso (use chickpea miso to make soy-free and gluten-free)
- 1 teaspoon fine sea salt
- ½ teaspoon xanthan gum
- • Cubes of rustic bread (I like whole grain bread)
- • Lightly steamed broccoli, cauliflower, carrots
- • Boiled, steamed or roasted baby new potatoes (This is an excellent gluten-free alternative to bread.)
- • Sautéed or grilled mushrooms
- • Raw grape tomatoes, red, orange and/or yellow peppers cut into bite-sized squares
- • Raw apple slices
- Directions if using a high-powered blender (like a Vitamix or Blendtec):
- Place steamed yellow squash, raw cashews, wine, rejuvelac, tapioca flour, nutritional yeast, miso, salt and xanthan gum in a high-powered blender. Start on low and turn up to high speed. Blend on high speed for 5 minutes until thick, hot and creamy. After about 5 minutes, the fondue will begin to cook, steam and thicken. Use the pusher to mix the fondue, while the blender is still on high, for at least another 2 minutes until fondue gets very thick, stretchy, hot and gooey.
- Directions if using a standard blender:
- Place steamed yellow squash, soaked and drained raw cashews, wine, rejuvelace, tapioca flour, nutritional yeast, miso, salt and xanthan gum in blender. Blend on high until smooth and creamy, stopping to scrape down pitcher as necessary. Pour into medium saucepan and whisk over medium heat for 5-7 minutes until fondue gets thick, stretchy and gooey.
- Scrape fondue into fondue pot, light candle beneath pot and serve with accompaniments.
Recipe by Emily Honeycutt, 2016. © All Rights Reserved www.emilyhoneycutt.com Adapted from the book, Artisan Vegan Cheese: From Everyday to Gourmet by Miyoko Schinner; © 2012 Miyoko Schinner, Published by Book Publishing Company.
Nutrition Facts: Higher nut intake is associated with reduced risk of cardiovascular disease, total cancer and all-cause mortality, and mortality from respiratory disease, diabetes, and infections.[i]
[i] BMC Med. 2016 Dec 5;14(1):207.