Vegan Fondue Recipe | Vegan Fitness

Vegan Fondue
Fondue is a staple in Europe around Christmas and New Years time. Why you may ask? Well because it’s darn delicious. However going vegan doesn’t have to mean you giving up this cheesy goodness. There are literally hundreds of options out there to make vegan fondue and the best thing is you can choose the ingredients that work for you and have total control over the macros. In this case we used cashews as a base but if you are allergic to nuts you could swap them with sunflower seeds for example…which also makes for a much cheaper vegan fondue. If there are children present, you can swap the white wine with white grape juice. You can use any dips you like, e.g. bread/baguette, roasted potatoes, seitan, roasted tofu or tempeh or your favorite veggies.

Total number of portions: 4 (Serves ~ 4 people)
Calories / portion: 475
Protein / portion: 15g
Fat / portion: 24g
Carbs / portion: 40g

Prep time: 10 min
Cooking time (stove): 5 min
Total: 15 min

1 ½ cups cashews, soaked overnight or min. 4 hours
1 cup white wine
2 cups soy milk
½ small onion, diced
2 garlic cloves, diced
1 big potato
3 tbsp nutritional yeast flakes
2 tsp salt
3 tbsp olive oil
3 tbsp potato starch

Cooking steps

Soak the cashews in water for min. 4 hours or overnight, rinse and strain afterwards
Heat a pan with olive oil on medium heat, add the onion and garlic and cook for about 3-5 minutes, add the potato and 1 cup of vegetable stock. Cook until the potato is ready (15-20 min)
Add all other ingredients to a blender, add the garlic, potato and onion and blend until you get a smooth, creamy consistency
Add to a pot on medium heat, cook and stir constantly for about 5 minutes
Transfer to a fondue pot
Enjoy with your favorite dips such as seitan, potatoes, veggies, tofu/tempeh or bread 🙂

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Nkato – Chill Soul Rap Instrumental

Lucid Soundz – Reality II (FREE for non-profit use)

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