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.
[ENDTIPBOX]
Gooey Cheese Fondue
Ingredients
- 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”)
- Toasted bread
- Broccoli florets
- Snow peas
Nutrition
Per serving:
- calories250
- protein20g
- fat5g
- carbs34g
- sugar1g
- fiber11g
- sodium513mg
Directions
01
- 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.
- 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.
- 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.
- 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.
READ THIS NEXT
SEE MORE »
GF Almond Tahini Ice Cream Cookie Cake
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Pork Tenderloin with Espresso BBQ Sauce
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
Everything-But-Meat Salad
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Grilled New Potatoes and Lentils with Creamy Lemon Dressing
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.