October 18, 2012 October 18, 2012/ Morgan Eccleston
I missed using my cute little fondue pot (its tough to use for photographs though, sadly.) And I missed dunking everything into cheese. I will never miss that again. This fondue, for me, is perfect. It was awesome with pears dipped into it. Amazing with some broccoli. And hey, even better over some macaroni noodles. Talk about versatile. If you haven’t been here before you’ll also notice that its EASY – my style exactly. Also, Nut-Free! Awesome if you have realized that like every single vegan recipe has nuts in it. NOT MINE, BABY!
Do not hesitate to make this. I ate until I could not eat any longer.
Click here to download the Cheezy Fondue Recipe and Coloring Page!
(it’s super cute!!!)
1/2 c. nutritional yeast
1 TBSP. miso (white or yellow – even red is fine!)
2 TBSP. tahini
1/2 package mori-nu silken tofu (12 oz package)
1 TBSP. lemon juice
1/4 c. flour
1 TBSP. cornstarch or arrowroot
2 cloves garlic, crushed
1 & 1/2 c. white wine, divided
1/2 c. plain soymilk (or other favorite milk alternative)
1/4 tsp. salt
- Bring 3/4 cup of the white wine to a simmer over medium-high heat. Simmer for 5 minutes. (This takes the edge off the wine – I found the whole first batch too alcoholic because it cooks quickly and does not give it enough time to cook any alcohol off. This way, you get some of it cooked off but some will not!)
- Meanwhile, combine all of the remaining ingredients (including the 3/4 cup of reserved uncooked wine) in a blender and blend until very smooth.
- Stir the blended mixture into the simmered wine and bring to a boil. Stir constantly to prevent burning.
- Cook until thickened (Mine took around 4 minutes. Yours may take longer or even less time!)
- Enjoy with bread, apples, pears, vegetables or over pasta!
Mmm.. over some whole wheat pasta with broccoli!
October 18, 2012/ Morgan Eccleston/