⋆ This page may contain affiliate links, meaning I receive commissions for purchases made through those links, at no cost to you. Thank you for your support!
Delicious stretchy, melty, gooey, stringy and extra cheesy vegan fondue.
This quick and easy vegan fondue recipe is exactly what you need to throw an epic fondue party. It melts and stretches just like the good ol’ Swiss cheese one and tastes phenomenal. It takes just about 15 minutes to make this creamy, yet hearty cheesy deliciousness, so you can make it any weeknight as a quick snack or an indulgent main dish. Then the next day the leftover cold fondue can be used as a pasta sauce or a cheesy dipping sauce for veggies or tortilla chips.
Oh no….am I just breaking all the food blogger rules by posting this recipe first thing in January? Shouldn’t I post a light salad recipe or something about my secret weight loss tips?
If you are one of those who are still keeping their new year’s resolutions, please close your eyes and save this recipe for later, until you break those stupid resolutions. But if you are like me and already gave up on even making such promises to yourself, then you’ll really love this recipe. Especially if you are an ex-cheeseaholic like me.
I really love vegan cheesy things and vegan fondue is one of my favourites. Usually I just melt together my favourite cheeses (I like Simply V, Wilmersburger and No-Muh-Chäs) and cream cheeses (Simply V or Soyananda) with a bit of wine and garlic….oh, heaven! But to be honest it took me a while until I found the right cheeses for this purpose and I know that for most of you these brands are probably unavailable, depending on where you live. So I really wanted to make a recipe that’s going to work for everybody, without using store-bought cheeses.
But of course you can add some vegan cheese or cream cheese to the fondue, I’d say go for something that’s a bit more flavourful and sharp. Both homemade and store-bought cheeses would be lovely. White wine is what gives this melt that classic fondue taste, but if you don’t want to use it, grape juice, apple cider vinegar, veggie broth or a mixture of those can be a great substitute for the wine.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
Print
Quick & Easy Vegan Fondue
- Total Time: 20 mins
- Yield: 4-8 1x
Ingredients
For the fondue
- 1 cup of cashews (soaked)
- 5 tbsp tapioca starch
- 5 tbsp nutritional yeast (or more!)
- 1/2 cup of plant-based heavy cream (I like to use spelt or soy cream)
- 1/2 cup of white wine
- 1 cup of water
- 2 tbsp apple cider vinegar
- 1 tsp white miso
- 1 tbsp olive oil (optional)
- pinch of turmeric (optional, but gives a lovely yellow colour)
- pinch of nutmeg (optional)
- 1 clove of garlic (optional)
- salt
To serve
- bread
- apple
- pear
- grape
- kalamata olives
- walnuts
Instructions
- Add fondue ingredients (except garlic) to a blender and blend until completely smooth.
- Add mixture to a pot and start to cook on low heat, stirring frequently.
- Cook for about 10 minutes until fondue thickens and becomes stretchy.
- Meanwhile cut bread, apple, pear, etc. into bite size pieces.
- Rub the inside of a fondue pot with the garlic, then transfer the warm fondue to the pot.
- Serve immediately with the dipping foods on the side. Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main, Snack
- Cuisine: Vegan
not really fancy for fondue, but this is really interesting and fun too.
Thanks, Angie 🙂
I’m thinking this calls for a fun girl’s night!
Yeeeees!!
This fondue looks INCREDIBLE!! I need it in my life and I needed it yesterday!
Thanks, Sarah!
It looks fab! It’s been a while since I made a fondue, so I would have to try your recipe. It must be yummy! x
Thank you 🙂
This fondue looks and sounds incredible! I’m always amazed at how versatile cashews are. Definitely pinning this… I think my vegan best friend would definitely approve! 😉
Thanks, Valentina! Cashews are seriously amazing, love them so much!!
What a lovely and delicious recipe Evi. I will try it soon, thanks for sharing dear… 🙂
Thank you so much, Puja! 🙂
haha, I think im the only one in my whole town not following a crazy diet this January (and who can blame me when I visit such beautiful blogs like yours)…..Im seriously drooling over here. Literal, heaven!
Thanks, Lucie!
Crazy diets are so annoying 😀
Marvelous!😉👍
Thanks 🙂
Hi Evi,
I already wrote you on Instagram cause I really like your vegan fondue recipe.
I’m from CHEF.ONE the supper club / social dining community in Germany. And we are looking for hosts like you with creative dinner ideas.
Our community is really enthusiastic about vegan dinner events.
What do you think?
I’m excited to hear from you.
All the best
Karo
Hi Karo,
That sounds really awesome! Could you send me an email to [email protected], so we could discuss further details? 😉
Best,
Evi
Can you use water from the pickle jar instead of the sauerkraut ?
Has anyone tried it without?
You mean using pickle water instead of the wine? I’ve never tried, but could work I guess….
Let me know if you make it that way and how it turned out 🙂
This turned out amazing- I couldn’t believe how quickly it became the consistency of real fondue. The flavor is right on as well. My only problem is that once heated, it became very, very thick and chunky (not pour-able or dip-able). Did I use too high heat? Or perhaps after heating, has anyone found a way to bring back the fondue-like consistency by adding more liquid and reheating? Thank you!
Hi Jen,
I’m so happy to hear you liked the recipe! 🙂
Regarding the consistency – Vegan cheese can be very tricky. I have made this recipe several times, and the consistency was often different. Sometimes it was perfect, then other times kinda extra thick. It might be the high heat, the tapioca, or the cream…I’m not sure. However usually I just add a bit more liquid (wine or veggie broth) and reheat it again. If it’s chunky, you could also pour it back to the blender, I think that would help with the problem.
Let me know if you try it again with adjustments, I’ll also experiment with it a bit in the next days 😉
This looks delish! 2 questions: is it gluten free? And can I use coconut cream for the heavy cream?
Hi Jessica,
Yes, if you use a gluten-free heavy cream, it is GF 🙂
Coconut cream should work here, though you will taste it out a bit in the fondue.
Let me know if you try it 😉