Vegan Cheese Fondue

Cheese fondue is an absolute classic in Swiss cuisine. But in Germany people like to enjoy the melted cheese dish, too. Especially on New Year’s Eve the fondue pot (caquelon) is often taken out of the cupboard. No wonder, as fondue, just like raclette, is an extremely sociable meal. The meal can be finally prepared and feasted together in a relaxed atmosphere at the table. For hours, if you like. Before that, only a few preparations are required and luckily they don’t have to be finished à la minute.

But how is the cheese fondue made vegan? It’s actually quite simple. And if you are thinking of a vegan meltable cheese from the supermarket, you are wrong. We still like to put that in moderate portions on burgers. To be honest, it would be too expensive and unhealthy for us for the amount required here. Especially since we have a much better alternative. You should already be familiar with the principle, if you’ve tried our vegan nacho cheese dip, our mac & cheese or the vegan chili cheese nuggets.

The vegan cheese fondue is therefore based on a quick “cheese sauce” with potatoes, carrots and cashews. A few spices are of course also in it. The nutritional yeast flakes are especially important for the cheesy taste. For the special cheese fondue flavour, we add white wine and kirsch (or cherry brandy). If you want to avoid alcohol in your food, you can use vegetable broth plus a little lemon juice instead. Other alternatives would be (rather not too sweet) grape or apple juice.

As a side dish or dip ingredient to our cheese fondue, we serve the relatively classic combination of bread, potatoes and pickled vegetables (pearl onions, gherkins, corn, peppers, carrots). Other vegetables such as broccoli or celery are also ideal. As an absolute rebel, you could put tofu or seitan on your skewers and dip it in the vegan cheese. Feel free to tell us in the comments which ingredients you like best for fondue or what you think is totally gross.