The Edgy Veg

vegan cheese fondue recipe

vegan fondue recipe

Seems like a contradiction of terms doesn’t it? Vegan fondue…? Well, it wouldn’t be another typical day in The Edgy Veg if I wasn’t trying to solve the rubik’s cube that is vegan comfort food, would it? Well, finally, after many years of trial and error, the vegan fondue recipe has finally been given the Carnivore Approved stamp of approval by multiple omni-friends and family.

I’ve always found it was hard to find a recipe for vegan fondue that was worth even trying. For 8 years I’ve been looking up recipes for this dish and nothing has ever looked appealing to me. Fondue has always been an apres-ski or warm comforting winter meal for me. As a former european (I used to live in Germany), categorizing cheese as it’s own food group was 100% acceptable; but slowly became the hardest thing for me to give up as a new vegan. I still struggle with it, and I think I always will. Cheese is just one of those things I have had to come to terms with the fact that I will now forever have to live without. Well, that was the case until I took it apon myself to find worthy solutions for myself and others so that no one would ever be able to use “…but cheese” as an excuse to not go vegan ever again. But enough of the borderline-preachy stuff… let’s talk fondue…

This creamy, cheesy fondue is worth dipping all of the things into. Throw a vegan fondue party  for your friends, a date night with a loved one, serve on game day, or just for yourself— we all need a self-love date with ourselves after all.  Few things can top fondue as a fun and engaging (an impressive) meal for entertaining guests. I mean, who doesn’t love melted cheese right?

To make the texture of my vegan fondue worthy, I use a combination of potato (for starch), rice and cashews (for creaminess), and tapioca starch (for stretchiness). You will need a powerful blender to make this recipe, or simply a normal blender with patience and time.  To get that cheesy fermented flavour, I use miso, white wine vinegar, and the juice from a jar of white sauerkraut. This adds a nice tang similar to emmental or gruyere.

You have to make sure that you an arsenal of delicious dippers for your cheese fondue. Bread is great, and i’m all about that #CarbLife , but variety is the spice of life. My favourite dippers are  crusty french baguette, sourdough or walnut bread, plenty of fresh vegetables such as lightly blanched cauliflower or broccoli florets, vinegary gherkins, or pickled onions. Roasted potatoes are also delicious along with your favourite vegan sausages.


vegan cheese fondue recipeFondue party rules

    1. Start with the bread: Traditionally, you start with pieces of bread in your cheese fondue, and then move on to dipping in vegetables, faux meats and whatever else you want.
    2. The proper method for dipping: Scrape the bread, or potato on the bottom of the pot in a zig zag. This helps stir the pot and prevents it from burning on the bottom of the pot. Let the excess “cheese” drip back into the pot, to prevent wastage and allow it to cool for a moment. No one needs burnt mouth that you can’t taste with.
    3. Don’t eat directly off your fondue fork: …or double dip. Instead of double dipping or eating off your fondue fork, remove the dipped food, and place on your plate. Then pick it up with your regular fork to eat it.
    4. “Shot in the Middle” : The “coupe d’midi”, or “shot in the middle”, is when you take a shot of Kirsch schnapps, in the middle of the meal to create more room for food. Somehow this magically produces more room if you’re feeling too full.
    5. Don’t Drink Water With Cheese Fondue: It will cause the bread to swell. Dry white wine or tea are the best accompaniments to fondue.
    6. If anyone loses their bread in the cheese, they have to run around the kitchen naked. Seriously.


…And on that note, just trust me, you won’t find a better vegan fondue recipe out there. I hope you decide to invite cheese fondue back into your life by sharing this dairy free, cholesterol free, lactose free, casein free, animal free vegan fondue with a party of your closest friends! Happy New Year! And happy FUN-do-ing!

4.9 from 38 reviews
Easy Vegan Fondue Recipe | Dairy-Free Fondue
Prep time
Cook time
Total time
This is the best vegan fondue recipe out there! This dairy free cheese fondue is perfect for entertaining guests, or having a romantic date night in for two. Using rice, potato and cashews as the creamy base makes this a healthy, vegan, plant based cheese fondue option.
Recipe type: Main
Cuisine: Swiss
Serves: Serves 6-8

  1. In a large saucepan, heat up olive oil over medium high heat. Add onions and garlic and sweat until translucent, about 3 minutes.
  2. Add bouillon cubes, water, potato, rice, and cashews and bring to a boil.
  3. Once boiling, reduce heat to a simmer, and cover.
  4. Cook until rice and potatoes are soft, 25-30 mins. Stir occasionally.
  5. Once the rice and potatoes are soft, remove from heat and transfer mixture to a blender. If you have a smaller blender, and it doesn't all fit, do this in batches.
  6. Blend with the feeding hole open to release steam, until very very smooth. If you do not have a high speed blender, this will take longer. Give the motor a break every minute or so, and blend until smooth.
  7. Once your potato mixture is smooth, add sauerkraut water, nutritional yeast, vinegar, tapioca starch, miso, salt and mustard powder. Blend again until well incorporated 30-60 seconds.
  8. Now you can store this in the fridge until you are ready to serve your party guests, or serve right away.
Make the fondue:
  1. Pour the cheese mixture into the top of a double boiler or a fondue pot set, heat.
  2. Once heated and soft, using a whisk, mix in white wine and kirsh schnapps.
  3. Heat and whisk the mixture until it’s very hot.
  4. Serve with warm chunks of French bread, roasted potatoes or veggies, green apples, and gherkins or pickled onions.
  5. Bon apetit!

vegan cheese fondue recipevegan cheese fondue recipe

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  • Absolutely delicious and uncannily like the cheese kind! We devoured it for New Year’s Eve with French bread, roasted potatoes, apple, broccoli, gherkins, and veg kielbasa. I skipped the Kirsch (didn’t have any) and used white miso (did have it), and I just blended in batches. It makes a huge amount, so I think we’ll have more fondue tomorrow and will probably have enough to use as a pasta sauce after that. Great recipe, thank you!

  • Made this for my non vegan bookclub last night. Everyone loved and 2 people said it was the best fondue they’ve ever had! I have a vitamix and do recommend blending in 2 batches otherwise I didn’t change a thing, which is very rare for me!

  • This was very good but needed a bit more salt I felt to give it more of a kick so I added about 1/4 cup more Nooch and a a couple of drops of vegan Worchester sauce didn’t add kirsch but did add was nice and creamy and wasn’t the heavy cheese feeling you get on your stomach after eating regular swiss cheese fondue our vegan company enjoyed it with all the dippers and of course the wine :)) Thanks Edgy Veg for the recipe
    P.S I have sent a few questions on some of your other recipes but haven’t seen any responses wondering if your too busy perhaps..(?) I did subscribe… It would be helpful…Thanks

  • Liz James says:

    Where do you buy Kirsch Schnapps I’ve never heard of it….what does it taste like is it the same as Cherry Brandy? Is it sweet or dry? What is a good substitute if I cant find it? Do you just drink it as shots while grazing the fondue? Thanks Liz

  • Loved this recipe! Only issue I’m having is, I made too much since it was just for my husband and I. I’ve frozen batches, and they dethawed and were just fine texture and taste wise. But I still have one more batch, so I think I’m gonna try making a Mac n cheez with it and add some more cheddar-y flavors. I’ll try and update after I make it tonight!

  • Hi!
    Is there anything I can use to sub the sauerkraut water?

  • I’ve been thinking about making this recipe for a while but never seemed to have all the ingredients at the same time…for some reason the wine kept disappearing 🤷‍♀️. Yesterday was the day, I had my ingredients and finally made it. OMG it’s so freaking good!

    The whole process and the ingredients seemed a little weird so I had my doubts, but it is AMAZING! It’s delicious without the alcohol but even better with it. I used Yukon golds and I think I’ll peel them next time so it’s as silky smooth as possible.

    I have a vegan food truck and I’m thinking about offering this dish as a Valentine’s Day menu item. It’s so so so good!

  • Thank you for sharing this recipe. It is delicious. I made it pretty much as written. We couldn’t find brown miso, so we used red. Also, I skipped the Kirsch. The only difficult part was blending. It really did a number on our vitamix but I was able to pour some into a bowl and mix in batches. Leftovers are great, too! Next time, I’ll make it ahead.

  • I made your Vegan Cheese Fondue last night. It was amazing. The entire crowd loved. I love how the sauce sticks nicely to the bread and veggies. Much better than non-vegan cheese fondue. I will be making again on New Years Day.

  • How long can I keep this in the fridge for? If I make it today, Wednesday, would it be alright to eat it on Friday?

    • Hi Janice! So sorry for late replies. You can put it in the fridge for up to 5 days! Hope this helps.

  • Wanted to try this recipe, but try not eat white anything. Would brown rice work?


    • I don’t see why not :)! I haven’t tried it myself, but it should work based on its content. Let me know how it goes!

  • This was so good and easy to make. My non veg folks loved it as well. Thank you

  • D Dickson says:

    My family loves tradition Swiss fondue, but it can be heavy and we’re trying to eat plant based. They all said that this was much better and couldn’t get enough. Its now a standard in our house.

  • Analaya says:

    My vegan bestie doesn’t drink alcohol. Any at all. Would this recipe still be good if I don’t add the boozy bits at the end? Thank you and I’m very excited to make this for our fondue-vination date next week (vegan fondue and tarot cards) 😀

  • This looks amazing! The only problem is, my partner things he is allergic to cashews, and I don’t want to test his theory by feeding him this. Is there anything you could substitute cashew nuts with?

  • Has anyone tried this without the Kirsch? I might not be able to get my hands on some – have all the other ingredients. Thank you!

  • I have made this recipe before and it is my favorite. Questio for you: is it possible to use a hand mixer to blend it? It has been a while and I can’t recall how thick the mixture gets.

    • A hand mixer won’t blend the cashews. You’ll need some kind of blender or food processor for that

  • Jill Jaggs says:

    My husband is the real plant based eater – I’m a mostly plant based eater and the idea of a vegan fondue was a HUGE eye roll for me. I was dead set on not enjoying or being in any way satisfied with a vegan fondue. I should also mention that I am a classically trained chef and worked for many years in many restaurants in the SF Bay Area. I did not have faith in this recipe and, I’ll be honest, was a little pissed off that I was making it for New Year’s Eve. Much to my surprise (I can’t emphasize that enough!) it was AMAZING. Hats off to you, Candice. Well done!

  • This was so good! My family has a fondue night every New Year’s Eve. Since last year, I have been dairy free and have been looking for an alternative. My cheese loving family probably ate more of my fondue than theirs! Everybody loved it!

  • Lauren Petaja says:

    If I don’t have sauerkraut water what could I substitute? I want to make this but I’m guessing that adds an important flavor.
    So excited to try this!!

  • Michelle Perry says:

    So so so good – thanks so much Candice <3. We will be enjoying this as fondue, mac and cheese and on steamed veggies. Delicious! I only added more nutritional yeast, otherwise to the letter. So smart how you created the sour yet rich cheese flavour of Emmental – Love it

  • Do you think it would be possible to freeze it (when there’s leftovers) and use it later? Made this last year and really liked it but had a lot of leftovers and ate it 3 days in a row 🙂

    • you can absolutely freeze, if the texture changes after thawing, add some plant based milk and blend

  • Can I simply double up on the rice since one of my grandchildren have a nut allergy? Would there be something better to give the same consistency of the cashews?

  • Cheese fondue is one of the few things I miss from my pre-vegan life. I was excited to find this recipe and decided to make it for my non-vegan Swiss (!) friend.
    I probably ate a quarter of the fondue while preparing it; sooo yummy. Wanted to go for a cheesier taste and make it thicker, so added less water, more tapioca starch, and wayyy more nutritional yeast. My friend said that it almost tastes like the real one, which is an incredible compliment coming from a Swiss person! Thank you so much, this one is a keeper.

    • Do you remember roughly what your adjustments were in measurements? Cause I’ve made this before and loved it too but would enjoy it thicker and cheesier. Thanks.

  • Bernadette says:

    Can this sauce be frozen?

  • Luiza Lemos says:

    Hello. I haven’t made your recipe yet, but due to the comments and ratings I want to try… the only thing is that where I live (South America) it’s hard to find the Sauerkraut water. Is it possible to replace it with any other thing?

    Thanks in advance!

    • EdgyVeg says:

      If you can’t find sauerkraut then I’d suggest another pickling liquid (like from a jar of pickles) or just leave it out.

  • Is Kirsch the brand of schnapps? I’m not finding that anywhere.. not even online.

    • Kirsch is a cherry liqueur but you can leave it out!

    • Do you remember roughly what your adjustments were in measurements? Cause I’ve made this before and loved it too but would enjoy it thicker and cheesier. Thanks.

  • I have made this twice now in the last two weeks. The first time I made it I just eyeballed all of the measures; thought the sauerkraut water would make it disgusting so only added half the amount and same again with mustard. It was still good. Made it again tonight but followed the recipe to a T. Oh my goodness it was amazing. Definitely follow this recipe exactly as it says.**

    The first time I made it I did it with tiger bread, roast broccoli and cauliflower, olives and sun dried tomatoes. The sun dried tomatoes were amazing but the tiger bread was far too soft to hold together.

    Tonight, we had it with French baguette, roast parsnips, roast carrots and roast potatoes. Roast parsnips were really good.

    **We didn’t have miso paste on either occasion so subbed with 2 tbsp soy sauce instead.

    To conclude, stick to this recipe exactly, don’t try to wing it. Roast parsnips (cooked in rapeseed oil and maple syrup) and sun dried tomatoes are a winner with this dish!

  • Valérie says:

    I used to make fondue a lot when I was young and just vegetarian. Since going vegan, I successfully made a Vegan Swiss fondue one time that was just like how I remembered but I forgot to write down my recipe! I did a search, saw your recipe and I liked the word “easy” in your title. You also had great reviews so I gave it a shot and wow!! I’m so happy that I can finally has fondue again 😍 thank you! I had a bowl for dinner and using the rest in a Vegan Mac N Cheese cook off. The only thing I’ll do differently next time is add only 5 cups of water because after adding wine, it turned pretty runny.

  • Geneviève says:

    OH MY GOD! I had a craving of cheese fondue tonight and your recipe is more than perfect, it’s THE real deal!
    I didn’t have any miso nor saukraust so I replaced it with tahini with some soya sauce and took some rice vinegar and it turned out really good!
    Thank you so much for this recipe!
    It tasted like the real one <3

  • this recipe is GOLDEN
    all friends said that’s impossible to say that it’s not cheese
    I added more wine, it gives it more acidity and in my opinion makes it more cheesy
    make sure you serve it hot, taste and consistency is much better when it hot, not warm

    • oh, and I tried to freeze it (before adding wine), it works great, just warm it up and blend one more time, add wine and serve, super yummy!

      • What, if anything, can I replace the potato with? I have a nightshade allergy.

        • EdgyVeg says:

          Any mild-tasting starchy vegetable should work, but I have only tested it with potatoes

          • Wanting to make this for my dairy free kids for Christmas and would love to make it in advance and freeze since you said you did it. After freezing, though, did it change the consistency or flavor?

          • EdgyVeg says:

            you can just blend again before heating and serving. Add more plant based milk if you find it too thick

      • Wanting to make this for my dairy free kids for Christmas and would love to make it in advance and freeze since you said you did it. After freezing, though, did it change the consistency or flavor?

  • Our kiddo is allergic to cashews…do you think it could be replaced with navy beans? Or something different? She is also allergic to dairy. Thanks!

    • Try replacing the cashews with soaked raw sunflower seeds

      • I made this for Valentines day fun treat with our kiddos. Our youngest is allergic to cashews so I just replaced it with unsalted roasted sunflower seeds. I did not soak them (partially because I forgot), but this cheese dip was amazing!!! Our 11 and 12 year olds could not stop eating it! We had it for lunch and dinner, and still had several cups of cheese dip left over. I was going to see how well it would hold up to freezing, but it got ate the next day. Thank you for this recipe and a memorable Valentines day!

  • Holy Shit. I can honestly say I will be making this for the rest of my life! I made it for my non-vegan boyfriend and his roommates for NYE. They were so impressed they were talking about it all night. I also made mac and cheese out of the sauce the next day. I followed the recipe exactly and it is just perfect.

  • Wow, I was skeptical that this was going to turn out as I was making it but in the end, it tasted JUST like Swiss fondue. Only two notes: 1) the consistency was right until I added the liquor (last step) so you might have to add more tapioca starch than you think you need. 2) This made A LOT omg. You could half it and STILL have a ton. I actually found myself googling how to make a Mac & cheese out of the left over because it made SO much. Only final thing is that I have a Ninja blender and still ended up blending it for probably close to 5 minutes with breaks for the blender motor. It will eventually get smooth, though!

  • Do you think Riesling is important. I’m not a fan of Riesling and wouldn’t want to waste the rest of the bottle. Almost any other white or prosecco sounds good

    • Another white wine should be fine. I would avoid sparkling wine as the bubbles may change the texture

  • Do you drain water after cooking the rice and potatoes or mix with the water?

  • It looks amazing, I would love to do it for Christmas! Do you know if I can replace sauerkraut with something else? or can I just replace it with water and it won’t affect consistency, only flavour? Thank you 🙂

    • You could leave it out or replace it with a little pickle juice or vinegar. Just use care not to overpower the flavour

  • This is the best friggin cheese fondue ever! I Just made it to celebrate for the happy news of the election and our family loved it!!!! I used to miss cheese fondue but not anymore! This is the best cheese fondue recipe!!! Thank you so much!

  • WOW! I made this for my wedding anniversary and my husban looooved it, and so did I. Where I live is hard to find some ingredients so I had to work it without the mustard powder (used dijon mustard instead) and a black bean homemade miso, skipped the kirsch schnapps… it turned out still amazing, it makes A LOT! so we only had 1/3 that night with bread, apples and roasted brocoli, it was all our dinner. used another third mixed with chipotle for pasta (OMG!!!), and we are planning to use the rest for pizza… maybe tomorrow 😁
    Thanks for this recipie

  • Miranda Wahlström says:

    I tried it with roasted cashews, skipped the rice and added butternut squash and it turned out very good, it impressed even the non-vegans.
    Now I’m using the leftovers instead of bechamel sauce in a vegan lasagna.

    Highly recommend!

  • I’m dairy-free, not vegan… could I use chicken bouillon cubes instead of vegetable? I can’t find vegetable anywhere! Looking forward to trying this on my birthday this year, since we will be stuck inside!

    • EdgyVeg says:

      Chicken bouillon is not vegan friendly so I can’t recommend it. Vegetable bouillon cubes, paste or powder will work!

  • You are a miracle worker! This fondue was spot on amazing! We always do a fondue night with our for kids for Valentine’s Day and this year we are plant-based so this was a life saver! Even my mom who isn’t vegan thought it was amazing.

  • Excellent sauce. The kraut sauce and the wine make it very rich and interesting. It also almost had a waxiness to it, like real cheese. Used medium grain rice and it was fine.

  • Super excited to surprise my gluten free/dairy free family with this, but mine has come out more brown than yellow, so with consistency, I feel like I’m more peanut butter than cheese— any recommendations to help with the color? Thanks!!

    • EdgyVeg says:

      Make sure you’re using a yellow potato, white rice, white wine and soaking the cashews overnight. Also, try a white miso. Hopefully, these will lead you to a more accurate colour for your fondue.

  • This is uncanny. It tastes so real.
    Thank you!!!!

  • Kat Germain says:

    Someone asked the question, but i dont’ think it was answered – can this be frozen? And/ or how long will it last in the fridge for?

    • Yes, I freeze a portion because it makes a lot. And I use it as cheese in other recipes as well

  • Allergic to cashews. Any suggestion for a substitution?

    • Are you allergic to all nuts? or just cashews?

    • Rachel says:

      I haven’t tried this recipe, but soaked sunflower seeds are a good alternative to cashews in a lot of vegan recipes.

  • Mike Gibson says:

    Brillant. Everyone loved it, and we recently took a trip to Switzerland where the omnivores ate a lot of fondue. I am glad I got to try it, it was a hit with everyone. I recommend making a meal out of this, it’s a LOT of fondue. Thank you so much for the recipe, going to check out your book that I read about in these reviews for sure!

  • This was perfect for an evening in with my boyfriend! I can’t wait to try your chocolate fondue recipe next!!

    • This makes me so happy to hear! Thanks for leaving 5 Stars! IT really helps my recipe reach more people for them to enjoy 🙂

  • Brandon says:

    Just made this and was so delicious! I have some left over and want to use in the coming weeks (fondue twice in one week may be over kill) do you think I could freeze this?

  • Rebecca Varholak says:

    Hi! I am having a hard time finding tapioca starch…..until I order it can I use arrowroot powder? I am making this for Christmas Eve!!

  • Christian says:

    I have never before posted a comment on a recipe web site but had to do it now. You’re right, this has to be by far the best vegan cheese fondue recipe on the internet… and maybe even the best cheese fondue recipe, period. I was highly sceptical as I was making this but it’s a miracle. I’m ordering your book!

  • I tried this recipe (from inside your book!) this weekend for a pumpkin carving party, and it was AMAZING! Totally stretchy just like cheese, and it for real really does taste like fondue!!! HOW DID YOU DO THAT?! A table full on omnis ate it until they were out of bread, apples, and potatoes, and pita chips for dipping! I feel like roasting some B sprouts and dipping them would be divine! Thank you for all your hard work!!!!!!

  • Wow. This is the only thing that I thought I would miss when becoming vegan. I was very sceptical when reading the title, but the comments here are so good that I will try it out. I’m looking forward to try this.
    Thanks in advance for your work figuring out this recipie.
    One question: I read that miso can be replaced with soy sauce. Do you agree?

  • Kathryn Khoury says:

    Excellent! Do you think I could use the leftovers to make a Mac & Cheese?

  • Mrs Pottersmith says:

    This is a great recipe! I made this exactly like it was written and it was absolutely fantastic ! 5 stars!!!!! One thing to know is that about 3/4 the way though cooking this I had no testerorone left and I liked he Hillary campaign in Facebook! Transgenders forever!

  • Rosemary says:

    Does the alcohol cook out of this? I want to share it with my toddler but not if there’s any alcohol in it.

    • EdgyVeg says:

      You can always avoid putting in the alcohol if you want to share it with your toddler.

  • Ribin Lapin says:

    Brown miso is NOT VEGAN!! It may contain Bonito which is fish. This recipe should not include this ingredient!

    • EdgyVeg says:

      Not all miso uses bonito. There are hundreds of miso options that don’t use bonito. Just be sure to read the label before buying/using.

  • Looks amazing but I need to know: is it on the thick side? I prefer my fondue not extremely thick, so should I add slightly less rice and tapioca ? thx

  • Eric Lebel says:

    What is the purpose of the kirsch on the taste?

    • EdgyVeg says:

      Fondue is traditionally served with kirsch as it adds a more complex flavour to the fondue. The alcohol burns off, so you can’t really taste it all that much. An alternative would be to use brandy.

  • New Years’ Eve 2017, eating this right now with my mom and daughter. Fondue was a New Year’s tradition for us, until my daughter became a vegan, but now it’s back! Thanks SO much!!! It is fantastic!!!! We didn’t have the Kirsch…
    The only thing we think we would maybe do different , is possibly use white Miso next time instead of brown. We don’t know anything about Miso, but we liked the color better before we added the brown Miso. Would that change the flavor too much?

    • EdgyVeg says:

      Hey Beth! The change in miso shouldn’t change the taste of the fondue, just the colour! So happy to hear you guys got to enjoy vegan fondue this year!

  • Jenn Swanson says:

    Can it be made with something other than cashews? Nut allergy…

  • This recipe is amazing! Make it, just DO it! It was thoroughly enjoyed by vegans and non-vegans at our annual raclette and fondue dinner party. Yum!

    • I am so happy to hear that you (and everyone else) loved the recipe!!!! Happy New Year!

  • This is probably the best fondue I have ever eaten…and I’ve had 45 Christmas Eve fondue dinners. The non plant based people in my family loved it and were surprised after they found out it was plant based. Thank you so much!! And happy Christmas!

  • Oh, also, can this be frozen before adding the wine and kirsch?

  • OMG!! Just made the base for the fondue tomorrow. Sooooo good. My husbands vegan, not me but this tastes like cheese. I can’t believe it!! Great job 🏆

  • Making this for Christmas Eve dinner. Can I use cornstarch instead of tapioca starch? (I’m not at all familiar with tapioca starch)

    • The corn starch is more of a thickener, while the potato starch makes the cheese nice and stretchy and melty. I recommend using the potato starch. HAPPY HOLIDAYS!

      • Is potato starch the same thing as tapioca starch? I’m making this today, so excited to try it!

        • Tapioca starch is what gives this cheese it’s stringy, cheesy gooey-ness. I do not recommend replacing it with another starch if you want a real cheeselike consistency.

  • Can you make this with non-raw cashews?

    • Yes but it will have a mild cashew flavour that you would not get if you used raw cashews

  • Great recipe! We made this tonight and absolutely loved it. We will definately be making it again! 😀

  • This fondue recipe is bombastic 🙂 100% approve from me as a native Swiss! Thank you for sharing.

  • Oh I am so excited to have found those and SO looking forward to trying it – thank you thank you thank you!

  • Do you think this could be made ahead? I’d like to be able to store in the fridge overnight and reheat the following day.

  • I am a cheeseaholic, so I can’t wait to try this and see what it tastes like. Can I use a bottle of sauerkraut juice instead of a jar of sauerkraut?

  • I made this and found it very good…but I used it to top potatoes and other veg as a “cheese” sauce. Everyone liked it. The first time I made it I forgot the cashews and it was still good and I never use the alcohol (It isn’t necessary)

  • TJ Vanwye says:

    All I have is red miso can I use that instead of brown?

  • Eeeeeeeee!!! Thank you so much, I have the cutest fondue pot (it’s yellow, with orange fits to make it look like Swiss cheese) that I had to put away when I became vegan. Thanks to you I now have a recipe that looks delicious and doesn’t scare me off with vegan cheese!! So glad you do what you do, you make being a vegan so easy.

    • Dots*, lol, now I’m in a laughing fit, “orange fits”.

      • We had so much fun with this fondue. My picky and non-vegan brother was afraid of trying it but loved it too in the end.

  • Same here!! It is freakin amazing!! Congrats!!!

  • WOW This SO similar to real cheese fondue! I am totally shocked!!!!


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