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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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Valentine's Day is almost upon us and I wanted to give you a nice spread for a cozy night in.  This could mean a romantic night with your one and only or a fun night with your friends.  

I use to love cheese fondue (the dairy kind).  I made it at home a few times but the best I ever had was in Switzerland.  It was deliciously nutty and tangy.  I knew I had to recreate it and after a couple of tries I think this is as good as the real thing!

 

Check back next week as I will be sharing another recipe to serve to make this a full fondue spread!

Love and "cheesy" goodness, 

Crystal

"Cheese" Fondue

INGREDIENTS

1 tbsp olive oil
1 onion, medium dice
3/4 cup dry white wine
3/4 cup water
6 cups of cauliflower, roughly chopped
1 cup non-dairy milk, unsweetened
2 tbsp tahini
2 tsp lemon juice
1/3 cup nutritional yeast
1 tsp garlic powder
1 tsp mustard powder
1 tbsp arrowroot powder
1 tsp salt + more to taste
pepper, to taste
Assorted dippers

INSTRUCTIONS

1. Saute onion in olive oil for around 8 minutes.  Until softened and starting to brown.

2. Add white wine and water.  Stir well and bring to a simmer.  Spread the cauliflower on top and season with a pinch of salt and pepper and cover.

3. When the liquid has reduced by half and the cauliflower is easily pierced with a fork, remove from heat. 

5. Add cooked mixture to a high-speed blender or food processor with non-dairy milk, tahini, lemon juice, nutritional yeast, garlic powder, mustard powder, arrowroot and 1 tsp salt.  Blend until smooth and creamy. 

6. Pour into a saucepan and heat over low, stirring frequently as it has a tendency to bubble and burn on the bottom. When warm serve in the pan or in a fondue pot.

7.  Serve with your favorite dippers.  Here are some of my favorites: bread, roasted Brussels sprouts, steamed or sauteed broccoli, green apples, carrots and/or cooked red potatoes.

  

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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.