Cashew and White Wine Fondue
Cooking Time
Prep Time
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Cuisine
Fondue is a true invitation to conviviality and sharing, evoking those moments when we gather around a table to enjoy a warm and comforting meal. Inspired by the traditions of the Alpine regions, this vegan version reimagines the classic dish by highlighting simple, plant-based ingredients while preserving its iconic essence. This fondue combines smoothness, creaminess, and a festive touch thanks to the addition of white wine.
To enhance the flavors, this recipe offers a choice between nutritional yeast and malted yeast. The former adds a subtle, lightly cheesy note, perfect for a mild and harmonious version. The latter, with its more pronounced and slightly sweet aromas, intensifies the flavors and provides an extra layer of depth. The choice is yours, depending on your taste preferences!
The accompaniments are key to the fondue experience. Fresh bread cubes are a classic choice, but why not explore other options? Roasted or lightly blanched vegetables like broccoli, cauliflower, or steamed potatoes bring freshness and texture. And for a surprising sweet-savory twist, pear slices or fresh figs pair beautifully with the richness of the fondue.
This fondue is more than just a dish: it’s a moment to share, a comforting experience that warms both body and soul. Prepare it for an intimate dinner or a convivial gathering, and let the magic unfold around the table. A true delight, simple yet elegant, to be enjoyed without moderation.
Cashew and White Wine Fondue
Ingredients
- 200 g cashews (soaked in boiling water for 20 minutes)
- 250 ml dry white wine (such as Sauvignon Blanc or Riesling)
- 150 ml neutral plant-based milk (soy or oat, unsweetened)
- 3 tablespoons nutritional yeast or malted yeast
- 1 tablespoon white miso
- 2 tablespoons lemon juice
- 1 garlic clove (optional, for rubbing the fondue pot or blending)
- 1 teaspoon mustard (optional, for added flavor)
- 1 tablespoon cornstarch or tapioca starch (for thickening)
- Salt and pepper to taste
- A pinch of grated nutmeg (optional, for a subtle aroma)
Instructions
Prepare the cashews:
- Soak the cashews in boiling water for 20 minutes, then drain and rinse them.
- Place them in a high-speed blender with 100 ml of plant-based milk.
- Blend until you achieve a smooth and creamy texture.
Prepare the fondue:
- If you enjoy the taste of garlic, rub a halved garlic clove along the interior walls of the fondue pot (or a saucepan if you don’t have a fondue pot).
- In a saucepan, combine the white wine, the remaining plant-based milk, nutritional yeast, white miso, lemon juice, and, if desired, mustard. Add the cashew purée to the mixture.
- Dissolve the cornstarch or tapioca starch in one tablespoon of plant-based milk to avoid lumps, then add it to the mixture.
- Heat over medium heat, stirring constantly with a whisk. Be attentive, as the mixture thickens quickly and should remain smooth and elastic.
- Taste and adjust with salt, pepper, and a pinch of nutmeg, if desired.
Finishing:
- Pour the fondue into the fondue pot and place it over a burner to keep it warm.
- Serve immediately with your choice of accompaniments.
Suggested Accompaniments:
- Cubed bread, Sautéed mushrooms, Lightly blanched broccoli or cauliflower, Steamed potatoes, Slices of pear for a sweet and savory touch,...
A recipe proposed by Maison Marmite
