alive logo

Gooey Cheese Fondue

Serves 4 to 6


    Perhaps the classiest crowd-pleasing classic that I’ve veganized is this exquisite gooey cheese fondue. It’s perfect for dipping your favorite vegetables, breads, vegan meats, and basically any other edible you could imagine. Make sure you use arborio rice and potatoes, as the starch found in both gives this dish the characteristic texture of traditional gooey cheese fondue. There is something irresistibly fun about dipping and twirling your favorite foods in hot, bubbling lava full of flavor. For a sophisticated experience, serve in a traditional fondue warming dish complete with serving forks.


    recipe | Doug McNish

    Ooh la lactic acid! 

    Vegan lactic acid is great for making vegan cheeses and adding to other nondairy recipes. Most animal-derived bacteria, like the ones found in cheese, give recipes an explosion of flavor in the mouth. Vegan lactic acid does the same thing and makes flavors stand out and pop! Although it is not as easy to find in traditional grocery stores, it is available online and in specialty stores. I highly recommend picking it up and trying it out for yourself.



    Gooey Cheese Fondue


    • 4 cups water
    • 2 cups peeled and chopped white potatoes, such as russet
    • 3/4 cup nutritional yeast
    • 1/3 cup + 2 Tbsp dry white wine, such as chardonnay, divided
    • 1 Tbsp + 1 tsp unpasteurized apple cider vinegar, divided
    • 1/4 cup chopped white onion
    • 1/4 cup arborio rice
    • 1/4 cup raw cashews
    • 2 Tbsp dried red lentils
    • 1 Tbsp Dijon mustard
    • 1 1/2 tsp sea salt
    • 2 to 3 garlic cloves
    • 1/4 tsp vegan lactic acid powder (optional; see “Ooh la lactic acid”)
    For serving 
    • Toasted bread
    • Broccoli florets
    • Snow peas


    Per serving:

    • calories250
    • protein20g
    • fat5g
    • carbs34g
      • sugar1g
      • fiber11g
    • sodium513mg



    1. In medium pot, combine water, potatoes, nutritional yeast, 1/3 cup white wine, 1 Tbsp apple cider vinegar, onion, rice, cashews, lentils, mustard, salt, and garlic. Bring mixture to a boil, then reduce heat to a simmer and cook, uncovered, stirring occasionally, until rice is soft, 30 to 40 minutes. Remove from heat and allow to cool slightly, uncovered, about 10 minutes.
    2. Position an oven rack so that fondue will be close to broiler but not touching it. Preheat broiler to high heat or oven to 450 F.
    3. Fill high-speed blender jar halfway with potato mixture. Blend until completely smooth, with no lumps. Add remaining 2 Tbsp white wine, remaining 1 tsp apple cider vinegar, and lactic acid, if using. Blend until smooth.
    4. Divide fondue mixture evenly among medium ovenproof ramekins or cast-iron skillets. Broil or bake until tops are golden brown and mixture is bubbling, 6 to 8 minutes. Serve immediately with toasted bread, broccoli florets, and snow peas for dipping.


    SEE MORE »
    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.