Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Creamy Vegan Bread Bowl Fondue

Fondue. The word conjures up images of impossibly luscious, creamy, cheesy decadence. Vegans don't ever have to miss out on fondue because we know how to create similar flavors and textures with plants, not animal products. This dairy-free fondue achieves its rich texture from cashews, butter beans, and potatoes. Potatoes may seem like an odd addition to a vegan cheese sauce but trust us: they have an almost magical ability to turn a humble puree into a luscious, glossy cheese sauce. For an appetizer that’s sure to please, serve the warm fondue inside a hollowed-out loaf of bread with lots of cubed bread alongside. Add more dippers like steamed broccoli, cauliflower, and squash. Sliced apples work just as well! And if you really want to pull out all the stops, serve the fondue over pasta for a decadent take on vegan mac ‘n cheese. However you choose to serve it, this sauce is a winner!

Ingredients

 2 large shallots, roughly chopped, about ½ cup (or substitute ½ medium onion)
 3 large cloves garlic, chopped, about 1 tablespoon
 3 ½ cups vegetable broth
 2 large waxy potatoes (red, yellow, or Yukon Gold), peeled and diced, about 2 cups
 1 (13.5- to 15.5-ounce) can cannellini or butter beans, drained and rinsed
 ¾ cup raw cashews
 ½ cup nutritional yeast
 3 tablespoons apple cider vinegar
 2 tablespoons cornstarch
 2 tablespoons light-colored miso
 1 tablespoon yellow mustard
 1 teaspoon salt, plus more to taste
 Pinch of nutmeg, preferably freshly ground
To Serve
 1 large, round sourdough boule, or smaller individual sized round loaves of bread, tops removed and hollowed out leaving a 1-inch border all around
 ¼ cup shredded vegan mozzarella cheese
 Dippers: Cubed bread, from hollowing out the boule; blanched/steamed vegetables like broccoli, cauliflower, carrots, green beans, potatoes, or asparagus tips; fresh fruit like sliced apples, pears, or figs

Directions

Heat the olive oil in a large pot over medium heat. Add the shallots and garlic and cook for about 8 minutes, until onions are soft and translucent, being careful not to brown them as it will darken the color of the fondue. Add the vegetable stock, potatoes, beans, and cashews. Partially cover and simmer until the potatoes are soft, approximately 20 minutes. Allow to cool slightly.

Carefully transfer mixture to a blender and add vinegar, cornstarch, miso, mustard, and salt. (Safety tip: if blending while hot, remove the knob from the blender lid and partially cover with a towel instead while blending to let steam escape.) Blend for about 1 minute or until completely smooth and glossy. Transfer the fondue mixture back to the pot. Cook fondue mixture over medium heat, stirring frequently to prevent scorching until the fondue is gently bubbling and slightly thickened, about 5 minutes. Stir in the nutmeg. Taste, adding additional salt if necessary.

Turn the broiler on high. Place the bread bowl on a baking tray. Pour thickened fondue mixture into the bread bowl and sprinkle with shredded mozzarella. Place the tray in the oven under the broiler for about 1 minute or until the cheese is lightly browned and bubbling. Transfer bread bowl to a platter or board and serve immediately surrounded by cubed bread cubes and “dippers” of your choice.

Creamy Vegan Bread Bowl Fondue

Creamy Vegan Bread Bowl Fondue

DifficultyEasy
YIELDS
Serves 6 to 8

creamy vegan bread bowl fondue
INGREDIENTS

 2 large shallots, roughly chopped, about ½ cup (or substitute ½ medium onion)
 3 large cloves garlic, chopped, about 1 tablespoon
 3 ½ cups vegetable broth
 2 large waxy potatoes (red, yellow, or Yukon Gold), peeled and diced, about 2 cups
 1 (13.5- to 15.5-ounce) can cannellini or butter beans, drained and rinsed
 ¾ cup raw cashews
 ½ cup nutritional yeast
 3 tablespoons apple cider vinegar
 2 tablespoons cornstarch
 2 tablespoons light-colored miso
 1 tablespoon yellow mustard
 1 teaspoon salt, plus more to taste
 Pinch of nutmeg, preferably freshly ground
To Serve
 1 large, round sourdough boule, or smaller individual sized round loaves of bread, tops removed and hollowed out leaving a 1-inch border all around
 ¼ cup shredded vegan mozzarella cheese
 Dippers: Cubed bread, from hollowing out the boule; blanched/steamed vegetables like broccoli, cauliflower, carrots, green beans, potatoes, or asparagus tips; fresh fruit like sliced apples, pears, or figs

DIRECTIONS

Heat the olive oil in a large pot over medium heat. Add the shallots and garlic and cook for about 8 minutes, until onions are soft and translucent, being careful not to brown them as it will darken the color of the fondue. Add the vegetable stock, potatoes, beans, and cashews. Partially cover and simmer until the potatoes are soft, approximately 20 minutes. Allow to cool slightly.

Carefully transfer mixture to a blender and add vinegar, cornstarch, miso, mustard, and salt. (Safety tip: if blending while hot, remove the knob from the blender lid and partially cover with a towel instead while blending to let steam escape.) Blend for about 1 minute or until completely smooth and glossy. Transfer the fondue mixture back to the pot. Cook fondue mixture over medium heat, stirring frequently to prevent scorching until the fondue is gently bubbling and slightly thickened, about 5 minutes. Stir in the nutmeg. Taste, adding additional salt if necessary.

Turn the broiler on high. Place the bread bowl on a baking tray. Pour thickened fondue mixture into the bread bowl and sprinkle with shredded mozzarella. Place the tray in the oven under the broiler for about 1 minute or until the cheese is lightly browned and bubbling. Transfer bread bowl to a platter or board and serve immediately surrounded by cubed bread cubes and “dippers” of your choice.

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