Vegan Cheese Fondue
Creamy, stretchy, and totally dairy-free, plant-based cheese fondue.
RECIPES
Ingredients + Allergy-Friendly Swaps
1 cup (150g) raw cashews (soaked 4+ hrs) – use sunflower seeds or blanched almonds for a nut-free alternative
1 cup (250ml) unsweetened plant milk - use soy, oat, or rice milk — avoid coconut milk for neutral flavor
¼ cup (30g) nutritional yeast - skip if allergic (note: this gives "cheesy" flavor)
1 tbsp lemon juice – can be replaced with apple cider vinegar
2 tbsp (15g) tapioca starch – you can also use cornstarch or arrowroot starch (see tips below)
2 cloves of minced garlic or ½ tsp of garlic powder
¼ cup (60ml) white wine or ¼ cup (60ml) veggie broth for alcohol-free option
1 tsp Dijon mustard – use yellow mustard or omit for milder taste
Salt & black pepper to taste
Tools You’ll Need
High-speed blender or food processor
Medium saucepan or electric fondue pot
Whisk or silicone spatula
Measuring cups and spoons
Serving fondue pot or heat-safe bowl
Cooking Steps
Soak the cashews: Place cashews in a bowl and cover with water. Let soak for at least 4 hours, or boil for 10 minutes for a quick version. Drain before using.
Blend everything: Add soaked cashews, plant milk, nutritional yeast, lemon juice, tapioca starch, garlic, white wine (or broth), mustard, salt, and pepper to a blender. Blend on high speed until completely smooth (about 1–2 minutes).
Heat the mixture: Pour the blended mixture into a saucepan or fondue pot. Cook over medium heat, stirring constantly with a whisk or spatula.
Stir until thick: As the mixture heats up, it will begin to thicken and stretch (thanks to the starch). Continue stirring for 5–10 minutes until smooth and gooey.
Serve: Transfer to a fondue pot (if not heated directly in the fondue pot) and keep warm. Dip your favorite bread, veggies, or snacks and enjoy!
Tips & Tricks
Tapioca starch makes it stretchy—for a more traditional melted cheese feel. Cornstarch will still thicken, but it won’t stretch.
Use unsweetened plant milk—sweetened versions can ruin the flavor.
Prep dippers in advance—cherry tomatoes, steamed or raw broccoli, baby potatoes, or crusty bread cubes work great.
Keep warm—use a candle or electric warmer to keep the fondue smooth during serving.
Adjust thickness—if it’s too thick, stir in a splash of warm plant milk until you get the consistency you want.
This post may contain affiliate links and I may receive a commission for purchases made through links.
Photo by Gonzalo Acuña: https://www.instagram.com/pic_gon/#
Click on the images to buy fondues