Stray from the expected with a cheese fondue that has a cashew base. Using a high-speed blender will yield the best results for this flavor-packed fondue. The cashews should be soaked for at least 2 hours—ideally overnight—and then drained and reserved for cooking.
Vegan Cheese Fondue
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Ingredients
- ½ (heaping) cup raw cashews
- 1 small butternut squash (about 1⅓ pounds), halved and seeded
- 1 medium carrot, peeled and sliced into ½-inch pieces
- ¾ cup water, divided
- 1 tablespoon plus 1 teaspoon nutritional yeast
- 1 large clove garlic, minced or grated
- 1 teaspoon light or white miso paste
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon dried turmeric
- ¼ teaspoon onion powder
- ⅛–¼ teaspoon cayenne (optional)
- ¼ cup olive oil
- 2-3 teaspoons coarse sea salt, divided
- 1 teaspoon tamari or coconut aminos (optional)
Instructions
- Soak cashews in water for at least 2 hours or overnight.
- Preheat oven to 375˚. Brush squash halves with oil and place cut-side down on a parchment-lined baking sheet. Toss carrot with oil and a pinch of salt; place next to squash on baking sheet. Roast squash and carrot for 20 minutes. Remove carrot from baking sheet and place in a bowl. Continue to roast squash for another 25 minutes, or until tender. Remove squash from oven and scoop out flesh into the bowl with carrots. Discard the outer squash peel.
- In a high-speed blender, blend soaked and drained cashews with ½ cup water until smooth. To the blender, add roasted carrot and squash, nutritional yeast, garlic, miso paste, mustard, lemon juice, turmeric, onion powder and cayenne (if using), and purée until smooth.
- Slowly drizzle olive oil into blender while it’s running to impart a silky texture. Add remaining ¼ cup water and blend. If fondue is too thick, add more water, 1 tablespoon at a time, until fondue reaches desired consistency. Add 2 teaspoons salt and blend. Taste and add remaining salt and tamari, if desired, to taste.
- To serve, transfer mixture to a fondue pot and keep warm.
Recipe Notes
Nutrition Facts
Vegan Cheese Fondue
Amount Per Serving
Calories 18146
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 341mg
14%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
12%
Sugars 3g
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1/8 of the fondue): 146 cal, 10g fat (7g mono, 1g poly, 2g sat), 0mg chol, 341mg sodium, 14g carb (3g fiber, 3g sugars), 3g protein
