Easy Vegan Fondue Recipe | Dairy-Free Fondue (2024)

FAQs

What is vegan fondue made of? ›

Using rice, potato and cashews as the creamy base makes this a healthy, vegan, plant based cheese fondue option. In a large saucepan, heat up olive oil over medium high heat. Add onions and garlic and sweat until translucent, about 3 minutes. Add bouillon cubes, water, potato, rice, and cashews and bring to a boil.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness. Keeping the heat low while melting the cheese prevents the fondue from breaking.

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas.

This German meat fondue (or fleischfondue) is cooked in hot broth instead of hot oil, which is delicious and lower in fat, which many people prefer.

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. Peanut oil, grapeseed oil, and sunflower seed oil are good options.

Real Vegan Cheese (RVC) is a grassroots, non-profit research project working to produce real cheese using cellular agriculture. We add the genes for cheese proteins to yeast and other microflora, and turn them into little protein factories, then make real cheese by adding plant-based fats and sugars.

Is there a dairy free cheese that melts? ›

If a good vegan cheddar is hard to find, a vegan smoked cheddar is the holy grail. This Smoked Block of cashew-based cheese not only slices up perfectly for a cheese board, it also melts onto your burger like a dream.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

Adding a little cornstarch also helps bind the cheese with the liquid. Either add 1 tablespoon for each pound of grated cheese at the beginning or blend 1 tablespoon of cornstarch in with a little kirsch once the cheese is melted. Since fondue toughens as it sits, don't make it wait. And do savor that first bite.

If non-alcoholic wines are also not an option then the wine can be replaced with either milk or a 50/50 mixture of milk and chicken or vegetable stock (broth). Again toss the cheese in the cornflour first and add 1 tablespoon of lemon juice to the pot as well.

Though cheese, wine, and garlic are the basic ingredients in Swiss fondue, you'll also find other add-ins such as mountain herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis. The bread is always sturdy and can be either white or brown, cut into bite-sized chunks for dipping.

What Ingredients Are in Vegan Cheese? Vegan cheeses are 100% animal-free and made using vegetable proteins. Usually, they're made from soy; nuts, such as cashews and macadamias; and vegetable oils, such as coconut oil. You can also find cheeses that derive from agar, tapioca, peas and arrowroot.

Hard cheeses, such as Gruyère and Emmental, are the cornerstones of traditional Swiss fondue. These cheeses undergo an extended aging process, during which the naturally occurring lactose sugar is gradually broken down by lactic acid bacteria.

In Switzerland, the main ingredients are Gruyère and vacherin from Fribourg, in equal parts (it is called, fittingly, 'moitié – moitié'). In France, it is often made from French cheeses like Comté, Beaufort and Emmental - which is the recipe for the classic Fondue Savoyarde, from the Alpine region of Savoie.