One of my favorite memories of spending time in Chamonix, France was getting my skis stolen during a ski lesson because I took a break to eat fondue and drink vin chaud. It sucked tracking down my skis, but it was totally worth it because melted cheese was the reason I was living. Let me tell you, you are not giving up anything with this vegan version! You’ll feel like you’re in the alps watching the snow and also not care about the current state of your skis. It’s still stretchy and full of wine! It’s so cheesy, you’ll want to dip everything in it! This is how we made it:
14 ounces canned full-fat coconut milk or homemade
1 tablespoon lemon juice
½ cup water, divided
1 cup dry white wine
1 1/2 teaspoons sea salt
4 tablespoons nutritional yeast
1 teaspoon xanthan gum
Pinch of nutmeg
4 tablespoons tapioca starch
In a high powered blender, add the coconut milk, lemon juice, ¼ cup water, wine, salt, nutritional yeast, xanthan gum, and nutmeg. Blend until smooth.
In a double boiler or fondue set add the coconut milk mixture and heat until it just starts to bubble.
Meanwhile, whisk together the remaining ¼ cup water and tapioca starch.
Slowly whisk the tapioca mixture into the hot coconut mixture. Cook for about 5 minutes or until the cheese gets thick and stretchy.
Serve with roasted veggies, apples, fruit, and your favorite gluten free bread + more wine.
Loving our fondue? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!