Vegan “Cheese” Fondue – Sharon Palmer, The Plant Powered Dietitian

November 14, 2021

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Fondue is such a enjoyable, interactive meal. Simply serve a thick, heat dip with quite a lot of breads and veggies, and let individuals dip to their hearts content material. It’s an exquisite winter time meal (proper after a day snowboarding is the most effective!), nevertheless it additionally works nearly any time of the yr. Fondue is historically made with cheese, however that doesn’t imply plant-powered eaters must skip this custom altogether. I used yellow, waxy potatoes to create a wholesome, vegan “tacky” fondue good for dipping with greens, tofu, and bread cubes.

Learn to make this recipe with Sharon on her IG stay right here.

Vegan “Cheese” Fondue

Creator: The Plant-Powered Dietitian
Complete Time: 33 minutes
Yield: 8 servings 1x

Description

Fondue is historically made with cheese, however this wholesome, vegan “tacky” fondue is ideal for dipping with greens, tofu, and bread cubes.

1 pound small, contemporary yellow potatoes (i.e., Yukon gold, fingerling), peeled*, quartered
2 medium carrots, chopped
1 tablespoons additional virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced
2 tablespoons cornstarch
1 cup dry white wine (i.e., Chardonnay)
½ cup reserved potato water
½ cup unsweetened, plain plant-based milk (i.e. soy or almond milk)
¼ teaspoon white pepper
¼ teaspoon turmeric
Pinch nutmeg
2 tablespoons dietary yeast
2 tablespoons Dijon mustard
Salt to style

Dipping Concepts

Serve this fondue along with your favourite plant-powered dipping objects, akin to:

Cubed tofu
Seitan strips
Veggie Sausage chunks
Dice seitan
Bell pepper chunks or strips
Mushrooms
Broccoli florets
Cauliflower florets
Cucumber slices
Asparagus spears
Snow peas
Bread cubes
Pita triangles

Directions

Place potatoes and carrots in a medium pot, cowl with water, cowl with a lid and cook dinner for about 10 minutes, till tender. Drain, reserving ½ cup water, and place cooked greens in a blender container.
Whereas potatoes are cooking, warmth olive oil in a big skillet and add onions and garlic. Sauté till tender, about 8 minutes. Add onions and garlic to the blender container.
In skillet (don’t clear), add cornstarch and white wine and stir with a whisk over medium warmth. Stir in reserved potato water and plant-based milk till clean. Add pepper, turmeric, nutmeg, dietary yeast and mustard and warmth till thickened and bubbly.
Pour white wine combination into the blender container with the potatoes and onions and course of till clean. Modify seasonings with salt as desired.
Switch fondue combination to a fondue pot and warmth till bubbly.
Serve with dipping concepts, akin to cubed items of bread, contemporary greens, and tofu.