Vegan Pumpkin Cheese Fondue Recipe
By Hot For Food
🔪Prep Time: 20 minutes
👩🍳Cook Time: 55 minutes
2 to 2 1/2 lb pie pumpkin
3 tbsp rough chopped white onion
1 tbsp rough chopped leek
1 tbsp rough chopped garlic cloves (about 2 to 3 cloves)
1/4 tsp sea salt
1 tbsp neutral vegetable oil
pumpkin cheese fondue
1 1/2 C unsweetened nondairy milk
1/2 C raw cashews (soaked in hot water for 20 minutes and drained)
1 tbsp tomato paste
1 tbsp apple cider vinegar
3 tbsp nutritional yeast
1/2 C vegan cheddar shreds + extra for garnish
1/2 tsp smoked paprika
1/4 tsp sea salt
1/4 tsp chili powder
1/8 tsp ground nutmeg
vegan parmesan shreds, as garnish (optional)
suggested dippers for serving
ruffle sea salt chips
1Preheat the oven to 400°F.
2Turn the pumpkin on its side and cut off the top third (stem side) of the pumpkin. The other side will be used as a serving bowl for the fondue. Scoop out the seeds and stringy bits, keeping the pumpkin flesh intact. Set aside the stem and pumpkin bowl. Wash the stringy bits off the pumpkin seeds and reserve for another use, if you want.
3In a small food processor add white onion, leek, garlic, sea salt and vegetable oil. Pulse chop until finely minced. Use your hands to rub the mixture all over the inside of the pumpkin bowl and flesh of the stem side. You can also do this by finely chopping the leek and onion, mincing the garlic and then combining with vegetable oil and sea salt in a bowl.
4Place both the stem side and pumpkin bowl onto a baking sheet and roast for 45 minutes. Once roasted scrape off the pumpkin flesh from the stem side only, so you have about a 1/2 cup of pumpkin to add to the fondue in the next step. Also scrape out the onion and garlic mince from the pumpkin bowl, leaving the roasted flesh intact.
5To make the fondue, to a high-powered blender add the roasted pumpkin flesh and the onion and garlic mince. Add nondairy milk, cashews, tomato paste, apple cider vinegar, nutritional yeast, vegan cheese shreds, smoked paprika, sea salt, chili powder, and nutmeg.
6In a pot over medium-low heat, add the fondue mixture and heat it up slowly. Stir constantly so the bottom doesn’t brown and simmer the mixture for about 5 to 7 minutes until it’s thick enough to coat the back of a spoon and has turned a deeper orange color.
7Ladle the fondue into the pumpkin bowl and garnish with some extra vegan cheddar and parmesan shreds. Serve with the dippers on the side.
8Depending on the size of your pumpkin, you may be able to serve all of the fondue in the pumpkin. If not, keep the fondue warm on the stove top over low heat and refill the pumpkin bowl as needed. You can also refrigerate the fondue and heat it up again with a little bit of nondairy milk before serving.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.