Vegetable Fondue - Vegan

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Total Time
15 mins
15 mins

Vegans may have ruled out fondue but this recipe brings a long missed classic back into play.

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  1. In a medium saucepan add the cauliflower and coconut milk and cook over a medium heat until the cauliflower is soft. Add the garlic, nutmeg, white miso, mustard, soy sauce, olive oil, potato flour and salt & pepper. Cook for an additional 5 minutes. Let the sauce cool (about 15 minutes).
  2. Pour the cool fondue sauce into a blender and pureé until smooth. Reheat the sauce to serve.
  3. Steam the carrots, broccoli, asparagus and potatoes until soft. Pour the sauce into a bowl and use the vegetables and bread to dip in it.