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Gooey Cheese Fondue
Serves 4 to 6
Perhaps the classiest crowd-pleasing classic that I’ve veganized is this exquisite gooey cheese fondue. It’s perfect for dipping your favorite vegetables, breads, vegan meats, and basically any other edible you could imagine. Make sure you use arborio rice and potatoes, as the starch found in both gives this dish the characteristic texture of traditional gooey cheese fondue. There is something irresistibly fun about dipping and twirling your favorite foods in hot, bubbling lava full of flavor. For a sophisticated experience, serve in a traditional fondue warming dish complete with serving forks.
recipe | Doug McNish
[callout] Ooh la lactic acid!
Vegan lactic acid is great for making vegan cheeses and adding to other nondairy recipes. Most animal-derived bacteria, like the ones found in cheese, give recipes an explosion of flavor in the mouth. Vegan lactic acid does the same thing and makes flavors stand out and pop! Although it is not as easy to find in traditional grocery stores, it is available online and in specialty stores. I highly recommend picking it up and trying it out for yourself.
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Ingredients
- 4 cups water
- 2 cups peeled and chopped white potatoes, such as russet
- 3/4 cup nutritional yeast
- 1/3 cup + 2 Tbsp dry white wine, such as chardonnay, divided
- 1 Tbsp + 1 tsp unpasteurized apple cider vinegar, divided
- 1/4 cup chopped white onion
- 1/4 cup arborio rice
- 1/4 cup raw cashews
- 2 Tbsp dried red lentils
- 1 Tbsp Dijon mustard
- 1 1/2 tsp sea salt
- 2 to 3 garlic cloves
- 1/4 tsp vegan lactic acid powder (optional; see “Ooh la lactic acid”)
For serving
- Toasted bread
- Broccoli florets
- Snow peas
Nutrition
Per serving:
- calories 250
- protein 20g
- fat 5g
-
carbs
34g
- sugar 1g
- fiber 11g
- sodium 513mg
