the ultimate vegan beer cheese fondue
Yes! Fondue for the vegans. Let us rejoice!
Servings 5 cups
Ingredients
- 2 C raw cashews, soaked in hot water for 20 minutes
- 1 C diced white onion
- 4 garlic cloves, roughly chopped
- 2 C peeled and diced white potato
- 1 tablespoon olive oil
- 1 ¼ teaspoon sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon white pepper
- 2 C pale ale
- ½ C sauerkraut brine (juice from a jar of sauerkraut)
- 2 tablespoon white wine vinegar
- 1 teaspoon dijon
Instructions
- In a large pan or cast iron skillet, heat olive oil over medium heat. Once hot, add onion and sauté for 2 to 3 minutes until soft and translucent.
- Add garlic, nutmeg, salt, and white pepper and sauté for another minute. Then add in potato and cook for 2 to 3 minutes.
- Add pale ale and bring to a simmer. Simmer for 10 minutes and potatoes should be fork tender.
- Add this mixture to a blender along with drained and rinsed cashews, sauerkraut brine, white wine vinegar, and dijon. Blend until very smooth.
- Pour into the fondue vessel at the table once the flame ignited and get fondu’ing!
- Pair with fresh baguette, raw broccoli, roasted potatoes, browned vegan sausage, apple slices, cherry tomatoes, pickled vegetables, or whatever you please!
