Creamy Vegan Fondue.

For as long as I can remember, our family birthday tradition is that my mom will make your favorite meal for the yearly celebration.  I think this tradition may have ended after the year that I announced that my favorite meal was Thanksgiving dinner.  And my mom, being the amazing woman that she is, spent an entire afternoon in February cooking a turkey, mashing potatoes, baking pie, and I imagine cursing me under her breath every step of the way.

Since then, our birthday celebrations have gotten a little more relaxed.  My little sister’s favorite birthday request has always been fondue.  A giant pot of bubbling cheese with abundant veggies and bread for dipping.  What’s not to like?

You may or may not have noticed, but I have actually stopped eating dairy in the past few months.  That decision probably warrants a post of its own, but in the meantime I’ve been trying to find new dairy-free ways to enjoy some of my old cheesy favorites. 

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I saw a recipe for a potato-based vegan fondue in Vegetarian Times magazine a few months ago, and it got me thinking about how I might make my own.  I kept the potato-base that they suggested, and added a few of my other favorite ingredients to end up with a delicious and creamy vegan fondue that rivals the original.

Creamy Vegan Fondue

by Emily Malone

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients (serves 4)

  • 5 to 7 small Yukon gold potatoes
  • 1/2 block firm tofu (not pressed)
  • 1/4 cup nutritional yeast
  • 1 cup unsweetened soy milk
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • baguette bread (for dipping)
  • granny smith apples (for dipping)

Instructions

Add potatoes to a pot of water, cover, and bring up to a boil. Allow them to boil for about ten minutes, or until very soft.

Once potatoes are soft, drain water and add them to a high powered blender along with the rest of the ingredients. Puree until smooth and creamy. Adjust salt seasoning to taste.

Pour fondue into a sauce pan and bring back up to heat before serving. Serve hot along with all your favorite dippers!

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My personal favorite fondue dippers are crusty baguette pieces…

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And crisp slices of Granny Smith apples.

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I’m embarrassed to admit that Casey and I sat and ate an entire baguette and pot of fondue by ourselves.  You can eat dip for dinner, right?  I’m excited to finally have a dairy-free alternative to fondue, since it has always been a family favorite.

Do I think you are going to serve this to your friends and fool them into thinking it’s a melted pot of Swiss?  Probably not.  But I do think this is a delicious and creamy substitute, and I can’t wait to make it again.

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Happy dipping!

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