Blonde Bliss Vegan Fondue Recipe | Vegetarian Times Skip to main content

Blonde Bliss Vegan Fondue

Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers. Recipe by Aurelia d’Andrea.

Ingredients: 

Ingredient Set Name: 

Fondue

Ingredients: 

Ingredient Line: 
10 small fingerling or other boiling potatoes, peeled (1 lb.)
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1 Tbs. olive oil
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2 large onions, peeled and chopped (2 cups)
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3 cloves garlic, minced (1 Tbs.)
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2 Tbs. cornstarch
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2 Tbs. nutritional yeast
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1 ½ tsp. salt
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1 cup dry white wine, such as Chardonnay, divided
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1 pinch ground nutmeg

Ingredient Set Name: 

Suggested Dippers

Ingredients: 

Ingredient Line: 
4 cups bread pieces (4 oz.)
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2 Granny Smith apples, cut into wedges (2 cups)

Instructions: 

1. Cook potatoes in boiling, salted water 5 to 8 minutes, or until soft. Drain, and set aside.

2. Heat oil in medium saucepan over medium-low heat. Add onions, and cook 15 to 20 minutes, or until soft and translucent. Add garlic, and cook 1 to 2 minutes more.

3. Meanwhile, dissolve cornstarch in 2 cups cold water in small cup. Add cornstarch mixture to onion mixture, increase heat to medium, and simmer 5 minutes, stirring occasionally. Add nutritional yeast and salt, and simmer 5 minutes more, stirring occasionally.

4. Remove from heat, and add potatoes and 1/2 cup wine. Blend with immersion blender until smooth and silky. Return to heat, and simmer gently 5 minutes.

5. Add remaining 1/2 cup wine, and cook 1 minute, stirring once or twice, or until Fondue is thickened. Transfer to fondue pot, sprinkle with nutmeg, and serve with Dippers.

Nutrition Information: 

Calories: 
128
Protein: 
3 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
Carbohydrates: 
24 g
Cholesterol: 
0 mg
Sodium: 
516 mg
Fiber: 
3 g
Sugar: 
3 g
Yield: 
Serves 6

Comments on this Recipe

timely to make, and did not at all complement the dippers. Most of this went down the drain after I made it.

We were a little disappointed in this. Really didn't have much cheese flavor - and we even added in some cheddar daiya at the end of step 3. It was still fun to eat the fondue (we ate with toasted sourdough bread chunks, cauliflower, broccoli, zucchini, and green apples) though, and I actually kind of enjoyed the fondue as a soup the next day with daiya sprinkled on top and some homemade sourdough croutons. I doubt we'll make this again though...

After this fondue even the veteran vegan will go out and buy 2 orders of chili-cheese fries @ the nearest del-taco!

Love to know what the alternative to cornstarch is. If it is just to thicken could I use rice flour?

This was the only recipe from VT that I've made that I've been really disappointed in. This might make a nice pasta sauce, but it's really disappointing as a fondue...

My husband I liked this more than we expected. It doesn't taste like cheese fondue but it is tasty. The cooking time is much longer than listed.

Please ignore all of the negative comments. This was fantastic. Even my friends eating the cheese fondue thought this was great. I uses extra nutritional yeast and I didn't even miss the regular fondue. This will stay in my rotation!!!

Yummy

My family and I loved this! Will definitely make again.

This is my go-to fondue recipe whenever my boyfriend wants fondue for himself, which is about once per month. It doesn't take that long to make, honestly. You just have to cook the onions and potatoes. My non-vegan friends love it too! Don't expect it to taste like cheese, because it is not cheese. But it is definitely another great option to have at your fondue night!!