Silky Cheese Fondue

Silky Cheese Fondue Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 35 minutes


8 ounces fingerling potatoes (or baby Dutch Yellow Potatoes)

1½ cups raw cashews, soaked in warm water for at least 1 hour and drained, water reserved

¾ cup reserved soaking water

3 tablespoons nutritional yeast

2 tablespoons sauerkraut

2 tablespoons refined coconut oil

½ teaspoon onion powder

½ teaspoon garlic powder

1 cup vegan dry white wine

¼ cup water

3 tablespoons tapioca powder

Salt, optional

Suggested Dippers

Cubed vegan bread (gluten-free if necessary)

Cherry tomatoes

Chopped roasted or steamed veggies, such as carrots, mushrooms, asparagus, broccoli, cauliflower, or even potatoes or sweet potatoes

Fresh fruit, such as apple or pear slices or grapes


1Place the fingerling potatoes in a medium pot and cover with water. Boil until tender, 7 to 8 minutes. Remove from the heat and drain.

2Transfer the potatoes to a blender along with the cashews, reserved soaking water, nutritional yeast, sauerkraut, coconut oil, onion powder, and garlic powder.

3Blend until smooth, then transfer to the medium pot. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes.

4Reduce the heat to medium-low. Add the wine and cook for another 5 minutes.

5In a cup or small bowl, whisk together the water and tapioca powder.

6Add to the pot and cook, stirring constantly, until the fondue is thick and glossy. Add salt, if desired

7Remove from the heat and transfer to a double boiler or a fondue pot over a tea light candle. Serve immediately with the dippers of your choice.

8Leftovers can be refrigerated in an airtight container for 1 to 2 days.

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