Vegan cheese fondue with cashews and potatoes

Vegan cheese fondue made with cashews, potatoes, nutritional yeast and tapioca starch, which makes it stretch like cheese. Served with spelt bread, broccoli, carrots and cherry tomatoes. A vegan dinner.

At a glance

• Serves 4
• Prep time: 25 min
• Cooking time: 25 min
• Total time: 50 min
• Calories: 516 kcal per serving
• Protein: 20 g
• Fat: 19 g
• Carbs: 60 g

Ingredients

• 150g cashews
• 200g potatoes
• 1 garlic clove
• 400ml water
• 4 tbsp nutritional yeast
• 3 tbsp tapioca starch
• 2 tbsp lemon juice
• 300g wholemeal spelt bread
• 300g broccoli
• 2 carrots
• 250g cherry tomatoes
• 1 tsp mustard
• 1 pinch of nutmeg
• 1 pinch of salt

Method

You’ll need: saucepan · fondue set · blender · chopping board · knife · sieve · wooden spoon

1. Pour boiling water over the cashews and leave to soak for 15 minutes. Peel the potatoes, dice them and boil for 12 minutes until soft.
2. Drain the cashews and blend them with the potatoes, garlic, water, nutritional yeast, tapioca starch, lemon juice, mustard, nutmeg and salt until smooth.
3. Cut the bread into cubes, divide the broccoli into florets and cut the carrots into sticks. Cook the broccoli and carrots in salted water for 4 minutes.
4. Pour the cashew mixture into the fondue pot and heat it on the hob, stirring, for 4 to 5 minutes until it turns stretchy and glossy.
5. Set the pot on the burner and keep the fondue warm over a low flame. Stir now and then.
6. Spear the bread, veg and cherry tomatoes on fondue forks and dip them into the cheese sauce.

Good to know

Vegan cheese fondue works thanks to one trick: tapioca starch makes the cashew sauce stretch into strings as it heats. Nutritional yeast and mustard bring the cheesy flavour, and the potato makes it smooth and thick. At the table, it behaves just like the original.

Swaps

Tapioca starch → potato starch (less stretchy). Cashews → white beans. Wholemeal spelt bread → gluten-free bread. Broccoli → cauliflower.

Cooking tips

The sauce only turns stringy when heated – raw, it's thin. If it gets too thick on the burner, stir in a splash of hot water.

Storage

The cashew sauce keeps for 3 days in the fridge and turns smooth again when reheated with a little water.

Allergens

Contains cashews (tree nuts), gluten (spelt) and mustard; vegan, no milk or egg. Suitable for children and in pregnancy.

Frequently asked questions

How long does vegan cheese fondue keep in the fridge?

The cashew sauce keeps for 3 days in the fridge and turns smooth again when reheated with a little water.

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