STREAMING NOW: Tia Mowry At Home

Blonde Bliss Vegan Fondue (Vegetarian Times)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From the January/Feburary 2012 issue of Vegetarian Times magazine. This perfectly gooey dairy-free fondue getsits cheesy texture from an unexpected source: potatoes. Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers.”
4 cups

Ingredients Nutrition


  1. Cook potatoes in boiling salted water for 5-8 minutes or until soft. Drain and set aside.
  2. Heat oil in medium saucepan over medium-low heat. Add chopped onions and cook 15-20 minutes, or until soft.
  3. Add garlic and cook 1-2 minutes more.
  4. Meanwhile dissolve cornstarch in 2 cups cold water. Add cornstarch mixture to onion mixture. Increase heat to medium and simmer for 5 minutes, stirring occasionally.
  5. Add nutritional yeast and salt and simmer an additional 5 minutes.
  6. Remove from heat and add potatoes and 1/2 cup (120 ml) wine. Blend with immersion blender until smooth and silky. Simmer for 5 minutes.
  7. Add remaining wine and cook for one minute. Stirring until thickened.
  8. Transfer to fondue pot, sprinkle with nutmeg and enjoy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a