Easy Vegan Cheese Fondue
This Vegan Cheese Fondue is made rich and creamy in 1 pot in just 10 minutes. It’s rich, creamy, and easy for beginners. Serve at your holiday parties, as a game day appetizer, or for a Valentine’s Day date night at home.
- 4 cloves garlic, finely minced
- 2 tablespoons vegan butter (or cooking oil of choice)
- 2 tablespoons all-purpose flour* (see notes)
- 1 cup (8 oz.) lager-style beer, at room temperature * (see notes)
- 1 cup (8 oz.) vegetable broth
- 16 oz. shredded vegan cheese
- 1/2 to 1 tablespoon grainy mustard, to taste
- Salt and pepper, if needed to taste
Dippers of choice, such as
- Cubed bread — we like to used sourdough or french bread
- Carrots, sliced
- Celery, cut into small pieces
- Steamed broccoli
- Steamed cauliflower
- Granny Smith apples, cubed
- Roasted cubed potatoes
- Cherry tomatoes
In a medium spot over medium heat, add in the vegan butter. Once melted, add in the garlic and cook for 1 minute, or until fragrant.
Add in the flour and mix it through until everything is evenly coated. Cook for about 1 minute..
Pour in the vegan beer, vegetable broth and mustard and mix until uniform. Bring the mixture to a boil.
Once simmering, slowly being to add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue. Adjust the seasonings to taste and season with salt and pepper as desired.
If you have a fondue pot, transfer it to the pot and light it to keep the sauce warm. Serve with dippers of choice and enjoy!
Store in an airtight container in the refrigerator for about a week. The fondue will thicken up as time passes.
Alcohol is used in fondue not only to add flavor to the dip but to also lower the boiling point and keep the cheese from becoming stringy or curdling. Instead of beer, a dry high quality wine would work as well!
1 tablespoon of cornstarch can be used in place of the 2 tablespoons of flour.
Leave a Reply