Wednesday, January 13, 2010

Cheese Fondue

Sorry I haven't posted lately. I was enjoying a much needed vacation from the stresses of uni and visa applications. I went back home to Massachusetts and spent time with friends and family and it was lovely! I didn't get around to doing as much cooking as I'd originally hoped, but I did make this fondue several nights. I first discovered this recipe last year around the holidays and my family LOVED it! It's now a wintertime staple in the house (at least when I'm home to make it). Super fast and clean up isn't that bad (although I'm messy so I tend to get tahini, flour, and nooch everywhere). The recipe is easy to double too, so you can have more and use the leftovers in other dishes (I'll post some of my experiments in the next few days). I got the recipe from WikiHow, although it's originally from The Uncheese Cookbook (thanks evolution from the PPK!). I've tweaked it a little.

2 cups white wine
1 cup water
1/2 cup nutritional yeast
1/3 cup rolled oats
1/4 cup tahini
4 T flour
2 T lemon juice
1 T onion granules
1/2 tsp mustard powder
1/4 light soy sauce
a drop or two of sriracha sauce
  • Put the wine in a sauce pan and bring to a boil. Let simmer while moving on to...
  • Put the rest of the ingredients in a blender or food processor until smooth.
  • Combine the mixture with the wine and heat on medium-low, stirring constantly, until it's the thickness you want it to be. Add salt and pepper to taste (I like to make it extra salty. The salt makes it taste exactly like non-vegan cheese fondue!)
Pick your favorite veggies or, really, any bite-sized veg food to dip in! We used whole wheat bread, brussel sprouts, broccoli, and cauliflower.

Also, sorry the picture's a bit fuzzy....and there's more where that came from. I can't find my camera's charger so I've been taking all my pictures on my iPhone.


  1. Looks great (the bread dipping part that is; brussel sprouts are the thing of nightmares).

  2. Aw, no! Trust me, this stuff could make cement taste good.