Cashew and Carrot Fondue Recipe | Vegetarian Times Skip to main content

Cashew and Carrot Fondue

This beautifully colored fondue is best with large, fresh organic carrots because they have so much flavor. You will find assorted flavors of baked tofu and tempeh from which to choose, so select your favorite.



Ingredient Line: 
1 lb. carrots (1 ½ cups puree)
Ingredient Line: 
12 oz. silken tofu
Ingredient Line: 
1 ½ cups (10 ounces whole) ground, roasted unsalted cashews
Ingredient Line: 
½ cup rice or soy milk, as needed
Ingredient Line: 
2 tsp. salt
Ingredient Line: 
½ tsp. freshly ground white pepper
Ingredient Line: 
2 Tbs. freshly squeezed lime juice
Ingredient Line: 
2 Tbs. canola oil
Ingredient Line: 
1 lb. tempeh, cubed
Ingredient Line: 
1 lb. Thai-flavored baked tofu, cubed
Ingredient Line: 
3- to 4-qt. combination raw and cooked vegetables for dipping such as bell peppers, celery, radishes, broccoli pieces and sugar snap peas, cut into serving size
Ingredient Line: 
2 loaves crisp bread, cubed
Ingredient Line: 
2 dozen crisp bread sticks


1. Peel, slice and cook carrots until soft. Drain, and purée in batches in blender until very smooth.

2. Add tofu, ground cashews and 1/4 cup rice milk to carrot mixture and process until blended; do this in batches, if necessary. Add salt, pepper and remaining rice milk, and process again. Add lime juice and mix well. Set aside.

3. Heat oil in skillet and sauté tempeh until crisp and brown. Set aside. Repeat with baked tofu. Keep warm until serving time or reheat in oven.

4. Before serving, place carrot-cashew mixture in saucepan and heat over medium until boiling. Reduce heat to low and cook, stirring occasionally, for 5 minutes. Thin with more rice milk, if needed.

5. Transfer carrot-cashew mixture to fondue pot or crockpot. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with selection of accompaniments.

Wine Suggestions
The German word "trocken" indicates dry wines and the word "spätlese" indicates later-harvest, slightly sweet wines. For this fondue: Hans Lang Weissburgunder Spätlese Trocken.

Nutrition Information: 

7 g
Total Fat: 
13 g
Saturated Fat: 
2 g
16 g
610 mg
2 g
Serves 8

Comments on this Recipe

this is cool