Vegan 'Cheesy' Fondue
Bring a lighter, dairy-free dip to your holiday spread without losing an ounce of rich, decadent flavor. A silky blend of veggies, cashews and nutritional yeast delivers a crowd-pleasing cheesy twist.
6 Serving(s)
Ingredients
- 1 1/2 cups peeled and diced potatoes
- 1 1/2 cups Schnucks ready-to-eat cauliflower florets
- 1 cup chopped carrots
- 3/4 cup raw unsalted cashews
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1/3 cup Schnucks apple cider vinegar
- 1 tsp. Schnucks Dijon mustard
- 1/8 tsp. Schnucks ground nutmeg
- 2 tbsp. Food Club cornstarch
- 1/3 cup nutritional yeast
- 2 tsp. lemon juice
Instructions
- In a large pot, combine potatoes, cauliflower, carrots and cashews. Add enough water to cover and bring to a boil over medium-high. Cook 20 minutes or until potatoes are tender. Reserve 1 cup cooking liquid, then drain.
- Meanwhile, coat a medium saucepan with cooking spray and cook onion over medium, stirring occasionally, 5 minutes or until softened. Stir in garlic and cook 30 seconds. Stir in vinegar and cook 1 minute. Remove from heat.
- In a blender, combine potato mixture, onion mixture, mustard, nutmeg, cornstarch, nutritional yeast and lemon juice. Add reserved cooking liquid, 1/4 cup at a time, until smooth and creamy. For an extra-smooth fondue, blend 1–2 minutes.
- Return fondue to pot and cook over medium, stirring constantly, 3–5 minutes or until slightly thickened. Season with salt and pepper, if desired. Serve immediately.
Chef's Tip
For maximum cheesy satisfaction, don't be shy with the nutritional yeast.
Nutrition Facts
213 Calories Per ServingFat: 9gSaturated Fat: 2gCholesterol: 0mgSodium: 120mgCarbohydrates: 27gFiber: 5gSugars: 4gProtein: 8gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe