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Vegan cheese fondue

updated

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Ingredients for 4 servings:

  • 50 g yeast flakes
  • 1 garlic clove(s)
  • 600 ml vegetable stock
  • 200 ml apple juice
  • 100 ml rapeseed oil
  • 2 tsp Dijon mustard
  • 2 tbsp almond butter, light
  • 2 tbsp cornstarch
  • 1 pinch(s) nutmeg
  • 1 pinch(s) of sugar
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Rub a fondue pot with the garlic clove. Toast the yeast flakes in a non-stick pan over low heat without fat until they begin to smell fragrant. Pour the liquid ingredients into the yeast flakes. Press the garlic clove and add it. Add the mustard and almond butter and simmer until combined. Mix the cornstarch with a little water until smooth, adding just enough to achieve the desired creamy consistency. Season the mixture with spices. Keep the vegan cheese fondue warm on a chafing dish and enjoy with freshly baked ciabatta or olive baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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