Vegan Cheese Recipe - Fondue In France
- Details
- March 30
France is the land of cheese, and fondue is a common meal, especially in the colder regions of France like the Alps. Our host in Paris, Karine, found a vegan cheese recipe for fondue and wanted to try it out.
When we originally filmed the recipe, the footage was lost! But this week I found the video in another folder, so am bringing it to you a year and a half later.
I like this recipe because it doesn't rely entirely on nuts, as so many vegan cheese sauce recipes do. And it can very easily be made gluten-free by using gluten-free rolled oats (or replace the oats with rolled millet, quinoa or rice).
Today we went to a big market and found an organic produce stand. We found a lot of nice fruits and vegetables, and planned to make a meal that involved a mountain of vegetables.
We prepared all of the vegetables in the afternoon, then went to a comedy show called 'How to be Parisian in 1 hour'. I learned the noises Parisians make. Some of you may recognize the 'pff' at the beginning of this video.
We spent the rest of the evening chatting over the fondue. If you drop your vegetable in the fondue, the rest of the table can ask you any question they want. This opened up some very interesting conversations.
Prep time: 20 minutes
Cook Time: 20 minutes
Time from start to eating: 40 minutes
Makes a large pot of fondue, enough for 4 people.
Vegan Cheese Recipe Ingredients
- 1/4 cup malted nutritional yeast
- 1/4 cup rolled oats
- 1/4 cup tahini
- 3 Tbsp arrowroot powder (or whole grain flour)
- 2 Tbsp onion powder
- 1 tsp coarse sea salt
- 1 1/2 cups vegan milk (rice, oat, almond.)
- 1 clove garlic, pressed
- 2 cups white wine
- 1 oz kirsch liqueur (optional - traditional for French cheese fondue)
- 2 Tbsp lemon juice
- pinch of pepper
- pinch of nutmeg
Dipping Ideas
- 1 head broccoli
- 1 head cauliflower
- 2 cups mushrooms
- 2 sweet potatoes
- 1 small squash
Vegan Cheese Recipe Directions
- Cut your vegetables into florets and cubes. The squash and the sweet potato should be steamed or baked, and the mushroom should be raw. If you like, you can leave the broccoli and cauliflower raw, or steam half of them to have many different flavors.
- Put the nutritional yeast, rolled oats, tahini, arrowroot, onion powder, salt and milk in a blender or food processor and puree until it's totally smooth.
- In a fondue pot (or sauce or crock pot), rub the pressed garlic around the pot (ailler), pour in the wine and bring to a boil. Add the kirsch and 'flambe' - light on fire. To have more success than Kelric and I did, don't heat the kirsch - or at least don't boil it, which will burn off all the alcohol before you have a chance to do an impressive flambe.
- Add to the pot the mixture from the blender and stir well. Leave to simmer for 5-10 min, until it is very creamy and thick. It should be the consistency of melted cheese (like pudding). If it doesn't thicken after 10 minutes, you can add more arrowroot powder, but be sure to dissolve it in water before adding it to the fondue.
- Add the lemon juice, pepper and nutmeg at the very end and stir it in well before bringing the pot to the table. Traditionally, fondue is served with cubes of bread, but vegetables are much healthier and tastier. Make at least the majority of your fondue vessels vegetable, though bread makes a nice addition to the table. I hope you find lots of different uses for this vegan cheese recipe, like drizzling it over a healthy vegan recipe for pizza.
