Food

Vegan Fondue: Step-by-Step Guide

Veganize your comfort food thanks to the recipes of Marie Laforêt, high priestess of vegan cuisine, who makes us forget meat and fish by playing with cooking, flavours and combinations. With fondue season now open, here is a most surprising vegan version.  

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Ingredients for 4 to 6 people:  

500 ml soy milk  

160 ml of vegan dry white wine*  

1 tbsp. teaspoon of salt  

1 tbsp. teaspoon garlic powder  

2 tbsp. cornstarch  

8 tbsp. tablespoon of cashew nut puree  

4 tbsp. tablespoon of neutral vegetable oil  

2 tbsp. tablespoon of malted yeast

1 small glass of kirsch

1 pinch of ground turmeric

1 pinch of ground nutmeg

A few twists of freshly ground pepper  

Once at the table:  

1 large ball of organic bread  

Small boiled potatoes  

Pour all the ingredients into a large saucepan and blend using a hand blender.  

Bring to medium-high heat, stirring constantly, for a good 5 minutes. The mixture will become thicker, very creamy and part of the alcohol in the wine will evaporate during cooking.  

Serve immediately, preferably in a fondue pot with a small stove that will keep your fondue hot, accompanied by pieces of bread and potatoes.  

Caution: cooking destroys some of the alcohol, but it is not completely destroyed. If you want a 100% alcohol-free version, go for an alcohol-free vegan white wine (yes, it exists!), like those from the Le Petit Béret brand or the “Le Petit Etoilé” wines from Pierre Chavin. Replace the kirsch with the same amount of non-alcoholic wine.  

Recipes and photographs from the book “Confort Food Vegan” by Marie Laforêt, published by Éditions Solar.

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