VEGAN “CHEESE” FONDUE

VEGAN “CHEESE” FONDUE Vegan ‘Cheese’ Fondue? Yes; it is possible. Paul and I went out for lunch yesterday. A trip to Whole Foods and Trader Joes turns into a day long adventure. We eat lunch at our favorite compliant, vegan restaurant ​The Lunchroom​ in Ann Arbor and bring a cooler so we can shop at my favorite markets.

I decided to try making a vegan “cheese” fondue, since the Detroit Lions were in the playoffs. My husband is a die-hard fan. Although we had already eaten lunch, we were hungry, so I opted for an appetizer for dinner. Even though most vegan fondus are made with vegan cheeses or plant milk, I didn’t use any plant-milk or vegan cheese.

This fondue is made from potatoes, onions, white wine and a few spices. It was really easy, and the empty bowl speaks for itself.

In order to make it even healthier, I used apples and bread for dipping.

You can dip whatever you think sounds good. For instance, raw vegetables or crackers would work just as well. I enjoyed offering sweet and more savory option for dipping.

As I was eating it, I also realized this fondue can be made smokey by adding liquid smoke, spicy by adding Sriracha, or take on the flavor of any spice or flavor you choose.

I will play with it and let you know what I create. Just remember, it is all trial and lots of error, so when you are adding a different flavor, remember to use a small amount of sauce to practice with.

INGREDIENTS

"CHEESE" FONDU:

10 Fingerling Potatoes

2 large (2 cups diced) White Onion

3 cloves Garlic, minced

2 cups, cold Water

2 Tablespoons Corn Starch or Arrow Root

1 Tablespoon Tamari, Liquid Aminos, or Soy Sauce

1 cup Dry, White Wine; divided into 2 half cups

1 teaspoon Salt

1 teaspoon Garlic Powder

1 teaspoon, plus more for garnish Nutmeg

3 Tablespoons Nutritional Yeast

DIPPERS:

French bread or any bread, cut into bite sized pieces

Apples (I used Pink Lady Apples because of their sweetness)

Vegetables; any kind

INSTRUCTIONS Prepare the Potatoes: ● In a small pot, cover potatoes with water (leave skin on). ● Bring pot to a boil. ● Reduce heat to medium low, and cook for 20 minutes.

● In the meantime, prepare the rest of the ingredients.

Fondu "Cheese" ● Sauté 2 cups of onions in a large sauté pan until translucent. ● While onions are cooking, dissolve 2 Tablespoons of corn starch or arrow root powder in 2 cups of cold water. ● Let stand. ● Add garlic to cooking onions and continue cooking for another 2 minutes. ● Add corn starch/water mixture slowly. ● Reduce heat to medium low, and stir. ● You will notice the mixture getting thick. ● Add salt, garlic powder, and nutmeg, nutritional yeast, and soy sauce. Stir. ● Add 1/2 cup wine (reserve the other half cup). ● Stir. ● Remove from heat.

Blend Mixture and Potatoes: ● ● ● ● ● ●

Drain potatoes.

Add potatoes and onion/cornstarch/spices mixture to a high speed blender.

Blend on high until mixture is creamy (very creamy).

Return to sauce pan.

Heat on medium low.

Add the other 1/2 cup of wine.

Source:​https://www.kathysvegankitchen.com/vegan-cheese-fondue/