Classic Swiss Fondue
Bubbly, hot, gooey with all of those iconic flavors of Swiss fondue without the dairy! Serve with whole grain bread, apples, and veggies and have a fondue party in your mouth!
Servings: 4
Equipment
- Fondue pot or chafing dish
Ingredients
- 1 cup raw cashews see instructions on soaking. For lower fat, substitute ½ cup rolled oats and ½ cup raw cashews (or ½ cup rolled oats and ¼ cup nut butter).
- 2 cup dry German or Swiss white wine like Riesling. Substitute a non-alcoholic white wine or apple juice if you don't want alcohol in your fondue.
- 1 cup vegetable stock or water
- 4 tbsp cornstarch
- ½ cup nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp granulated onion or onion powder
- 1½ tbsp Kirsch (cherry brandy) or Pear brandy. Omit if you don't want alcohol in your fondue.
- 1 teaspoon salt
- 2 cloves garlic
- ½ tsp dry mustard
- ⅛ tsp freshly grated nutmeg
Instructions
- If you have a high speed blender (Vitamix or other): Add all of the sauce ingredients into the blender and bring to high speed until smooth. Keep the blender running on high until the sauce gets steamy and thick, about 5 minutes. You'll see the consistency change and hear the sound of the blender change when the sauce thickens.
- If you do NOT have a high speed blender: Soak the cashews in warm water about an hour, then drain. Add all of the sauce ingredients into a blender and bring to high-speed until smooth and creamy. Pour this into a saucepan and bring to a boil and simmer until thickened.
- Pour into a fondue pot, chafing dish, or double-boiler to keep hot (fondue will thicken if allowed to cool, making it difficult to dip). Serve with cubed whole grain bread, chunked apples (our favorite), and vegetables.