Blonde Bliss Vegan Fondue - Yoga Journal

Blonde Bliss Vegan Fondue

Author:
Publish date:
Social count:
0

Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers. Recipe by Aurelia d’Andrea.

  • serving (2/3 cup fondue)Servings

Ingredients

Fondue

  • 10 small fingerling or other boiling potatoes, peeled (1 lb.)
  • 1 Tbs. olive oil
  • 2 large onions, peeled and chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 Tbs. cornstarch
  • 2 Tbs. nutritional yeast
  • 1 1/2 tsp. salt
  • 1 cup dry white wine, such as Chardonnay, divided
  • 1 pinch ground nutmeg

Suggested Dippers

  • 4 cups bread pieces (4 oz.)
  • 2 Granny Smith apples, cut into wedges (2 cups)

Preparation

1. Cook potatoes in boiling, salted water 5 to 8 minutes, or until soft. Drain, and set aside.

2. Heat oil in medium saucepan over medium-low heat. Add onions, and cook 15 to 20 minutes, or until soft and translucent. Add garlic, and cook 1 to 2 minutes more.

3. Meanwhile, dissolve cornstarch in 2 cups cold water in small cup. Add cornstarch mixture to onion mixture, increase heat to medium, and simmer 5 minutes, stirring occasionally. Add nutritional yeast and salt, and simmer 5 minutes more, stirring occasionally.

4. Remove from heat, and add potatoes and 1/2 cup wine. Blend with immersion blender until smooth and silky. Return to heat, and simmer gently 5 minutes.

5. Add remaining 1/2 cup wine, and cook 1 minute, stirring once or twice, or until Fondue is thickened. Transfer to fondue pot, sprinkle with nutmeg, and serve with Dippers.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 128
  • Carbohydrate Content: 24 g
  • Fat Content: 3 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Sodium Content: 516 mg
  • Sugar Content: 3 g