Blonde Bliss Vegan Fondue (Vegetarian Times)

"From the January/Feburary 2012 issue of Vegetarian Times magazine. This perfectly gooey dairy-free fondue getsits cheesy texture from an unexpected source: potatoes. Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers."
 
Ready In:
50mins
Ingredients:
9
Yields:
4 cups
Serves:
6
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ingredients

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directions

  • Cook potatoes in boiling salted water for 5-8 minutes or until soft. Drain and set aside.
  • Heat oil in medium saucepan over medium-low heat. Add chopped onions and cook 15-20 minutes, or until soft.
  • Add garlic and cook 1-2 minutes more.
  • Meanwhile dissolve cornstarch in 2 cups cold water. Add cornstarch mixture to onion mixture. Increase heat to medium and simmer for 5 minutes, stirring occasionally.
  • Add nutritional yeast and salt and simmer an additional 5 minutes.
  • Remove from heat and add potatoes and 1/2 cup (120 ml) wine. Blend with immersion blender until smooth and silky. Simmer for 5 minutes.
  • Add remaining wine and cook for one minute. Stirring until thickened.
  • Transfer to fondue pot, sprinkle with nutmeg and enjoy.

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  1. Wish I Could Cook
    From the January/Feburary 2012 issue of Vegetarian Times magazine. This perfectly gooey dairy-free fondue getsits cheesy texture from an unexpected source: potatoes. Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers.
     

RECIPE SUBMITTED BY

I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat
 
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