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.
Every Christmas eve since 2008, my husband and I go to his parent’s house (who are Swiss) and eat a 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.
Each year I’ve been tweaking and trying different vegan fondue recipes. This past year, I finally tweaked my in-laws recipe and I’m really happy with the way it turned out. It tastes just like I remember.
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.
Tips for making vegan fondue
Swiss fondue is made up of a mixture of two or three different cheeses. I’ve finally found the perfect vegan cheese blend. 1 cup Violife feta, 1 cup Violife mozarella (or follow your heart provolone) and 1 cup Chao cheese.
Always use white cheeses
Shred your cheeses before you measure them
Make sure to use dry white wine
Once your wine is simmering, then add in your shredded cheese
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.
Dissolve a tablespoon of cornstarch in a tablespoon and a half of cognac. This will help to thicken the cheese
I love seasoning with a dash of paprika, white pepper and nutmeg.
What do you serve fondue with?
Some of our favorite things to serve fondue with are:
Thick and crusty bread
Steamed yellow potatoes
This recipe is
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Vegan Swiss Fondue
- Dinner plates
- Fondue 9 piece set
- 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 tbsp corn starch
- 1.5 tbsp 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 finished
- Put fondue pot on medium heat and add 1 cup of dry white wine and the minced garlic. Bring to a simmer
- 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.
- Stir constantly while getting the cheese to melt. This may take 5-8 minutes.
- Once cheese has melted, dissolve 1 TBL of cornstarch into 1.5 TBL of cognac and add it to the fondue
- Add a dash of nutmeg, white pepper, paprika and a squeeze of lemon
- 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.