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

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.



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Vegan “Cheese” Fondue

  • Creator:
    The Plant-Powered Dietitian

  • Complete Time:
    33 minutes

  • Yield:
    8 servings 1x


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

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


  1. 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.
  2. 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.
  3. 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.
  4. Pour white wine combination into the blender container with the potatoes and onions and course of till clean. Modify seasonings with salt as desired.
  5. Switch fondue combination to a fondue pot and warmth till bubbly.
  6. Serve with dipping concepts, akin to cubed items of bread, contemporary greens, and tofu.


You may peel these potatoes simply when you cook dinner them first, after which slip off the peels when they’re performed.

  • Prep Time: quarter-hour
  • Prepare dinner Time: 18 minutes
  • Class: Appetizer
  • Delicacies: American


  • Serving Dimension: 1 serving
  • Energy: 134
  • Sugar: 1 g
  • Sodium: 45 mg
  • Fats: 3 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 4 g

Key phrases: vegan fondue, fondue, vegan appetizer

For different plant-based dips, take a look at:

Pink Raspberry Salsa
Inexperienced Pea Hummus
Avocado Salsa

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