Vegan Fondue

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When it comes to gathering friends and family around the table, there’s nothing more fun and interactive than a pot of my creamy, cheesy Vegan Fondue. Perfect for cozy winter nights but equally delightful year-round. The best part? It only takes 30 minutes of active time to make and is a total crowd pleaser.

Fondue has always been close to my heart, there’s nothing like gathering around a warm, gooey pot, sharing laughs, and delicious dippers. When I switched to a plant-based lifestyle, I missed that indulgence, so I created a vegan version with all the richness of traditional fondue but made with healthy, feel-good ingredients, much like my jalapeño artichoke dip.

I’ve poured my heart (and taste buds!) into this recipe, and I can confidently say it delivers all the decadence you’d expect from a classic fondue. If you’re like me and have struggled to find dairy-free options that don’t skimp on flavor or texture, this is the recipe for you. And if you’re a fan of bold, creative dips, you might also enjoy my hummus without garlic, a unique and flavorful twist on a classic favorite.

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🥘 Ingredients

I know it might feel like a lot at first, but trust me, this vegan cheese fondue recipe is as simple as it gets. No fancy ingredients, just everyday staples coming together to create something truly special.

Raw Cashews & Potato: Soaked cashews and a potato make the base of this fondue thick and creamy. I love using russet potatoes, but sweet potatoes are a fun twist too.

Vegetable Stock & Dry White Wine: These create a smooth, creamy base while the wine adds a delicious tangy flavor. If you prefer, you can skip the wine and use extra vegetable broth.

Almond Milk: I usually go with almond or soy milk for a neutral flavor, but any plant-based milk works. Just keep in mind coconut milk might add a slight coconut taste.

Nutritional Yeast: This gives the fondue its cheesy flavor and adds a boost of vitamin B12. It’s my go-to for any vegan cheesy dish.

Tapioca Flour: Tapioca flour thickens the sauce and gives it that stretchy fondue texture. Cornstarch or arrowroot work too if you need an alternative.

Sweet White Miso Paste: Miso adds a sweet and salty umami flavor that takes this dip to the next level. It’s my secret ingredient for extra depth.

🔪 How to Make

Making my homemade vegan fondue is so simple, and I’ll guide you step-by-step with photos to make it even easier. In no time, you’ll have a stunning and delicious centerpiece ready for any gathering.

Soak The Cashews: I like to soak the cashews in room temperature water for at least 2 hours or even overnight. It makes them super soft and creamy for the perfect fondue base.

Boil The Potato: I boil the peeled and diced potato in a small saucepan over medium-high heat until it’s soft. Then, I simply drain it and set it aside, it’s ready to blend into the fondue.

Blend Ingredients: I drain the soaked cashews and toss them into a high-speed blender with all the other ingredients. Then, I blend everything on high for 3-4 minutes until it’s perfectly smooth and creamy.

Heat The Mixture: I pour the mixture into a medium pot and heat it over low to medium-low heat, stirring constantly for about 5 minutes until it thickens and gets that stretchy fondue texture. Then, I taste and adjust the seasoning to make it just right.

When the mixture is ready, it will coat the spoon beautifully, clinging to it with that perfect creamy, stretchy texture, like this:

Serve: I serve the fondue right away or transfer it to a fondue pot to keep it warm and ready for dipping.

And as you might have guessed, I’m serving this alongside my vegetarian cheese board for our New Year’s Eve party! 😉

📖 Variations

This vegan fondue is one of my favorite recipes because it’s so creamy, indulgent, and easy to make your own! For a fun variation, try my favorites:

Chocolate: I love turning this recipe into a chocolate dessert by replacing the savory ingredients with ¼ cup cacao powder or melted vegan chocolate and a dash of vanilla. It’s a perfect treat for date nights or fancy parties.

Spicy: To add a kick, I mix in ¼ tsp cayenne pepper, 1 tsp hot sauce, or chopped jalapeños. I taste as I go to make sure it’s just the right level of heat.

Other Mix-Ins: For a fun twist, I like to add ¼ cup caramelized onions, 1 tsp Dijon mustard, or ½ cup vegan mozzarella. It’s an easy way to add bold, new flavors.

Make It Nut Free: I swap out the cashews for 1 cup cooked chickpeas or white beans when I need a nut-free option. It’s still creamy, delicious, and perfect for everyone to enjoy.

🍽️ Serving Suggestions

Whether you use a fondue fork, skewer, or just a regular fork, it’s all about having fun while dipping! Here’s my go-to guide for the best veggies and other vegan-friendly ideas to enjoy with fondue.

Fruits and Veggies for Cheese Fondue: I love pairing fresh veggies like my crispy carrots, bell peppers, green beans, and cauliflower with fondue for a crisp, refreshing bite. For a sweet twist, try dipping apple slices, grapes, or even roasted zucchini for a warm, flavorful option.

Other Cheese Fondue Accompaniments: Soft pretzels, crusty bread, or my tortilla chips are perfect for scooping up the gooey cheese. For something unique, I recommend air fryer tofu nuggets or my homemade healthy mozzarella sticks for added protein and texture.

Meal Pairings with Cashew Fondue: my vegan cheese fondue makes a delicious addition to dishes like my healthy mac and cheese, baked potatoes, or even drizzled over loaded veggie nachos. For something hearty, try it in a vegan Philly cheesesteak or as a cheesy topping for broccoli soup, it’s a game-changer.

🧊 Storage Directions

Refrigeration: I let the fondue cool to room temperature before storing it in an airtight container in the fridge. It stays fresh and delicious for up to 4 days.

Freezing: While I don’t typically freeze my fondue, you can try freezing it in a sealed container for up to 1 month. Just thaw it in the fridge overnight before reheating.

Reheating: When reheating, I warm it gently over low heat, stirring constantly to keep it smooth. If it’s too thick, I add a splash of water or vegetable stock to get it back to the perfect consistency.

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