This blog post also is available in German.
To all the vegans, today is you lucky day! Why? Well because you can finally be part of fondue parties? How come? Because I‘ll share the perfect vegan fondue recipe for all of you on the blog this very day. Awesome right? I believe that fondue – besides raclette – is one of the dishes many vegans have to sit out. Imagine how we feel here in Switzerland, where fondue got invented and is served a lot during the winter time. It‘s not only that you can‘t eat it, but you kind of also have to miss out on the social component. Sitting around the pot of steaming hot cheese, bicker for a space for your fork in the Caquelon or betting with friends and/or family who is going to lose the first piece of bread in the fondue.
That time definitely has come to an end, as I present you the VEGAN FONDUE! Basically it‘s prepared the same way a traditional fondue is prepared. Or in other words I went through the same steps I would have with a cheese mixture but just added my veganized version. You are curious about what kind of ingredients I used? Well before starting I had several ideas in my head what to use, like potatoes or cashews for example. So as we all know the internet is king, so I did a little research and stumbled upon a recipe using white beans! Yeah, I guess now the truth is out, I didn‘t invent vegan fondue, somebody else did! Anyways, back to the white beans. I thought they were a genius idea, perfect in color, very subtle in flavour and just about the right texture. So thanks to eatthisorg for this amazing ingredient idea!
Now let‘s talk this vegan fondue in deets. The taste was amazingly good and definitely reminded me of a fondue. Honestly, it doesn’t taste 100% like the real one, because you‘ll need cheese for that, duhhh! But it‘s pretty close though! In terms of the texture I‘d say it‘s absolutely perfect! Not too liquid, not too thick and coating the bread as it should.
Getting curious and anxious to make your own vegan fondue? No worries, I got you covered, as you can find the recipe just down below at the end of this post.
Read you soon,
- 1 pumpkin organic, optional
- 100 g potatoes organic
- 250 g white beans, canned
- 60 g soy cream organic
- 3 tbsp canola oil organic
- 4 garlic cloves organic
- salt to taste
- white pepper to taste
- ground nutmeg to taste
- raclette & fondue spice to taste
- 100 ml white wine organic
- 2-3 tsp corn starch
- 3 tsp tap water or kirsch
- 50 g vegan camembert organic,optional
- 3-4 tbsp nutritional yeast organic
- 200 g champignons organic
- 300 g bread organic
Peel the potatoes, put them in a pan, cover with water and boild them for about 30 minutes or until they are soft. Drain off the water and put them aside.
Rinse off champignons and cut them into quarters. Cut the bread into cubes. Put both aside to use for dipping in the fondue later
This step is optional, you can also serve your fondue directly out of the caquelon. Carefully remove the top part of the pumpkin, remove the seeds and flesh creating a whole big enough for your fondue. Set aside.
Drain off the liquid from the bean cans. Put beans, potaotes, soy cream and canola oil into a blender. Mix until smooth and homogenous.
Peel garlic cloves and rub your caquelon with a the half of a garlic clove. Then thinly slice all the garlic cloves and put them in the caquelon.
Add vegan fondue mixture and white wine to the caquelon. Start cooking on medium heat whilst constantly stirring. Season with salt, white pepper, ground nutmeg and the fondue spice.
Mix cornstarch with water in a small glass and add it to your fondue as soon as it start building bubbles. If your fondue becomes too thick you can always add a few teaspoons of water. Continue stirring.
This step is optional. Remove skin from camembert and add it to the vegan fondue. Continue cooking and stirring until the camembert melts completely. Now you add the nutritional yeast, stir once more and serve the fondue right away.