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Blonde Bliss Vegan Fondue (Vegetarian Times)

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“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.”
READY IN:
50mins
SERVES:
6
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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