Vegan Cheese Fondue
35 min
For 4 servings
For the "cheese sauce“
- 30 gvegan margarine
- 1 pcgarlic clove
- 200 mlwhite wines
- 200 mloat milk
- 100 mlvegetable stock
- 30 gyeast flakes
- 20 gmustard
- 20 mlcanola oil
- 50 gcoarse flour
- 5 gsalt
- 2,5 gpepper
- 0,5 gnutmeg
Sides
- 500 gwhite bread
- 500 ggrapes
- 200 gportobello mushrooms
- 150 golives
- 100 gmixed pickles
- 400 gsmall potatoes (cooked)
shopping list
This recipe is on the shopping list for 2 .
Directions
For the "cheese sauce“
Peel the garlic clove and chop finely using the bamix® processor. Heat the margarine in a saucepan and briefly sauté the garlic. Deglaze with wine, oat milk and vegetable broth. Then, stir in the yeast flakes, mustard and oil using the bamix® whisk.
Gradually add the flour and continue to stir with the bamix® whisk so that no lumps form. Bring the mixture to the boil and season with salt, pepper and nutmeg. If the vegan cheese is too thick, add a little more oat milk. If the mixture is too liquid, stir in more yeast flakes.
Pour the vegan cheese fondue into a fondue pot. Cut the bread into bite-sized pieces. Arrange the remaining ingredients in small bowls around the fondue pot.
