Vegan Cheese Fondue
The BEST vegan cheese fondue! Incredibly rich, super cheesy, and prepared from cultured cashew cream! This vegan fondue is comfort food at its best!
Ingredients
Cashew Cream
- 1 cup raw cashews soaked overnight
- 1 cup water
- 1 capsule probiotics
Fondue
- 1/2 cup white wine
- 2/3 cup water
- 3 tbsp nutritional yeast
- 2 tbsp oil optional, for a richer flavor
- 1/4 cup tapioca starch
- 1 tbsp sweet white miso
- 2 tsp maple syrup
- 1/2 tsp onion powder
- 1 and 1/2 tsp annatto oil or 1/8 tsp turmeric
- 1/2 and 1/4 tsp salt
- 1/2 clove of garlic
Instructions
Cashew Cream
- Drain the soaked cashews and transfer them to a high-speed blender. Add the water and blend on high for 20-30 seconds or until smooth and creamy.
- Transfer the cashew cream to a clean jar*. Add the powder from one capsule of probiotics and stir it into the cashew cream using a wooden spoon.
- Cover the jar with plastic film or with a clean cheesecloth. Let it ferment at room temperature for about 24 hours (or up to 48 hours). The cashew cream is ready once you can see some bubbles, and it has a tangy flavor.
Fondue
- Transfer the fermented cashew cream to a blender and add all of the other ingredients. Blend for 15-20 seconds or until smooth. The fondue will be very liquid, which is normal.
- Pour the fondue batter into a large saucepan. Heat over medium heat, whisking constantly, until it thickens and starts to get stretchy, about 5 minutes.
- You can then serve it immediately or transfer it to a fondue set to keep it warm. Dip pieces of bread into the cheese fondue and enjoy!
Video
Notes
* Use a jar large enough so it won't be filled to the top. As it ferments, the cream tends to expand a little bit in volume and will go overboard if using a jar too small.
Nutrition
Serving: 1 serving | Calories: 381 kcal | Carbohydrates: 26.6 g | Protein: 12.8 g | Fat: 23.2 g | Fiber: 4.6 g | Sugar: 2.6 g
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