The fondue (French for „molten“) traces its roots to somewhere in the Western Alps. It’s not clear where exactly, but today it is widely regarded as the Swiss national dish. How do you prepare this traditional delicacy without dairy cheese and without any cheese substitutes? Easy: with a few healthy ingredients, a blender and nutritional yeast for that cheesy flavour.
Vegan Fondue made of potatoes, nutritional yeast and white wine
Ingredients for the fondue:
- 400 g of hard-boiling potatoes
- 100 ml white wine
- 250 ml rice milk or any other plant milk
- 2–3 cloves of garlic
- 3 tbsp coconut oil
- 50–80 g of nutritional yeast flakes (depending on how cheesy you want it)
- salt, pepper & nutmeg to taste
For the sides:
- 1 head of broccoli
- 1 pineapple
- 200 g mushrooms
- ½ loaf of rye or granary bread
- Peel the potatoes and boil them in water with a bit of salt until they’re soft. Meanwhile, blend together the white wine, half of the plant milk and the coconut oil. An immersion blender works, too, in case you don’t have a blender.
- Chop the broccoli into bite-sized chucks and blanch them to the desired firmness. My tip: raw broccoli is a not only delicious, but also healthy! Chop the garlic and place into the caquelon (the fondue pot) with a bit of coconut oil.
- As soon as the potatoes are done, drain them and place them in the blender with the wine-milk-mixture. Slowly blend until it reaches a „cheesy“ consistency. Now you can add the rest of the milk, if you wish, so the fondue obtains the desired consistency.
- Place the caquelon on the stove briefly and fry the garlic, then add the fondue mixture along with the nutritional yeast flakes. Add salt, pepper and nutmeg to taste. As soon as the fondue comes to a boil, place the caquelon on the rechaud (the teapot warmer part of the fondue set).
And that’s your vegan fondue, entirely without faux cheese. Bon appetit, or, as the Swiss say: An guata!