Dairy free fondue
Vegan fondue that I learned from my Swiss in-laws. Easy to make and takes less than 30 minutes. Nut free, no cashews. Satisfy your cheese cravings with this easy recipe that’s great for a romantic date night or new year’s eve dinner.
Every Christmas eve since 2008, my husband and I go to his parent’s house (who are Swiss) and eat a Swiss cheese fondue. After a delicious meal, we light the candles on the Christmas tree. Yes, REAL CANDLES!
In 2015 I became vegan, but I didn’t want to miss out on this lovely tradition as a new vegan.
So, instead of giving this tradition up, I watched my mother in-law make her fondue, and I mimicked everything she did, but made a vegan version of it.
It turned out amazing! It tastes just like I remember it tasting the first time I had it.
Why you’ll love this recipe
- it’s great to share with friends and family
- it’s quick and easy and has minimal ingredients
- it’s a delicious winter comfort food
- it’s cashew and nut free
- it’s dairy free and vegan
- it’s great for the holidays or new year’s eve
- it’s full of delicious cheesy flavor
Fondue is a great comfort food to have on new years, for a dinner party during the winter months, holiday parties or valentine’s day.
This easy vegan cheese fondue does not disappoint. This recipe doesn’t contain any raw cashews, so no need to fuss with soaked cashews and it’s great for people with nut allergies.
History of fondue
Interesting side note, fondue is Switzerland’s national dish and it was first mentioned in Homer’s Iliad between 700-800 BC.
We’re going to make an easy vegan cheese sauce with a nice creamy texture out of these simple ingredients:
- Vegan cheese – Swiss fondue is made up of a cheese mixture of two or three different cheeses. I’ve finally found the perfect vegan cheese blend: 1 cup Violife feta, 1 cup Violife mozzarella (or follow your heart provolone) and 1 cup Chao cheese.
- White wine – make sure it’s a dry white wine. This helps add a depth of flavor and balance to the fondue.
- Fresh garlic – just one clove is all you need.
- Corn starch – to help thicken the cheese. If you want to create an even better stretchy cheese pull, use tapioca starch too.
- Cognac – Traditional Swiss fondue calls for Kirsch at the end. Kirsch is a bitter cherry liquor. We didn’t have that so we substituted for Cognac. You can also use Brandy.
- Lemon juice – adds a nice tangy flavor
- Seasonings – Paprika, white pepper and nutmeg. Nutritional yeast and garlic powder can also taste really good in this.
- Cheese – I highly recommend the cheese blend mentioned above, but if you can’t find those, then I recommend using any other mozzarella, provolone or feta cheeses of these brands: Chao, Violife, Field Roast, Simple truth
- Cognac – you can also use Brandy or Kirsch.
- White wine – you can use a lager or an IPA beer or vegetable broth as well, but I highly recommend dry white wine for this recipe.
- Shred your cheeses before you measure them. This helps the cheese to melt faster and more evenly.
- Make the fondue on the stove first. You will have better control of the heat. Then transfer it over to the fondue holder once it’s melted and all of the ingredients are added.
- Make sure the wine is simmering before adding the shredded cheese.
- Stir the whole time the cheese is melting so it doesn’t stick to the fondue pot.
- Dairy free cheese usually takes longer to melt than traditional cow cheese. It usually helps if I turn the heat up to medium high for a couple of minutes. But, make sure to stir the entire time!
Step by step instructions
- Grate your cheese so it’s easier to measure and helps it to melt more evenly.
- Cut a piece of garlic in half and rub the inside of the garlic on the bottom of the fondue pot. Then chop up the garlic to add later.
- Set the fondue pot on the stove on medium heat. Add the dry white wine. Let it come to a low simmer, then add in the cheese.
- Stir constantly until the cheese melts. This will take about 8-10 minutes. The last couple of minutes, turn the heat up to medium high to help the cheese to melt. Stir the whole time so it doesn’t burn.
- Once the cheese is melted, add in the seasonings, lemon juice and Cognac. Taste and adjust seasonings.
- Light the fire under your fondue stand. Transfer the fondue pot over to the stand, keeping the flame on low so it doesn’t burn.
- Serve with crusty bread and veggies of choice.
Make sure to scroll all the way down to the recipe card for the full ingredients and instructions!
It’s really helpful if you have a fondue pot with fondue forks. You will also need fondue pot fire gel and matches. When you light the fire gel under the fondue pot, it’s what keeps the fondue warm while you’re eating.
The traditional thing to dip into a cheese fondue is a nice, crusty, thick bread like Jewish rye or a baguette.
But, If you don’t want to fall into a food coma, I love dipping steamed vegetables in the melted cheese sauce.
Some of our favorite things to serve fondue with are:
- Thick and crusty bread cubes
- Steamed broccoli
- Cauliflower florets
- Steamed yellow potatoes
- Steamed brussels sprouts
Let the fondue come to room temperature, then store it in an airtight container. It will keep in the fridge for about 5 days. Fondue thickens up when it cools down, so you may need to add some liquid to it when reheating.
If you don’t have a fondue pot, just use a medium saucepan and melt everything on medium heat or low heat. Stir the whole time.
Once your cheese is melted you can keep it warm by placing it on an electric hot plate.
Since most of the alcohol is cooked out of the fondue when it’s heated, I recommend using wine, since it balances the flavor of the fondue.
But, some other things you can use are vegetable broth, or a non alcoholic hoppy beer like a non-alcoholic IPA. But first and foremost I recommend a dry white wine.
Try these recipes next
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
Vegan Swiss Fondue
- Dinner plates
- 1 cup dry white wine
- 1 clove garlic
- 3 cups vegan white cheese (I loved the combination of Violife feta, Chao and Violife mozarella)
- 1 tablespoon corn starch
- 1½ tablespoon cognac
- Squeeze of lemon
- Dash of paprika
- Dash of nutmeg
- Dash of white pepper
- Shred your cheese
- Cut off the ends of the garlic and rub the garlic on the insides of the fondue pot. Mince garlic once finished1 clove garlic
- Put fondue pot on medium heat on the stove and add 1 cup of dry white wine and the minced garlic. Bring to a simmer1 cup dry white wine, 1 clove garlic
- Once wine is simmering, add your cheese. I’ve been making this fondue for years, and really love the cheese combo that I showed above. The violife feta has a really creamy and fermented taste that goes really well in a fondue.3 cups vegan white cheese
- Stir constantly while getting the cheese to melt. This may take 5-10 minutes. For the last minute or so I crank up the heat to medium high to really help the cheese to melt. Make sure to stir the whole time so it doesn't burn!
- Once cheese has melted, dissolve the cornstarch into the cognac and add it to the fondue1 tablespoon corn starch, 1½ tablespoon cognac
- Add a dash of nutmeg, white pepper, paprika and a squeeze of lemonDash of paprika, Dash of nutmeg, Dash of white pepper, Squeeze of lemon
- Remove the fondue pot from the stove and place it on top of your fondue pot holder. Light the heat source under the fondue pot. Serve with bread, cooked potatoes, steamed broccoli, fruit or whatever you desire
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.