Easy-As Vegan Cheese Fondue!

I used to love cheese. My friends and I had a cheese fondue party during the winter time and it was the best thing ever. But since going vegan, cheese has been a very non-existent food item in my life. I don’t miss it, but it means that fondue parties are a thing of the past – until now.




Over the Easter break we trialed a very delicious vegan cheese recipe that was served up as a perfect fondue-style entree, and it was so garlicky and delightful that it has made into our regular entertaining rotation! Here is how you can make this cheesy delight yourself.


  • 1 cup soaked cashews (we soak ours for 24 hours beforehand)
  • 1 clove garlic
  • 2 tbsp tapioca flour
  • 2 tsp salt
  • 1.5 tsp nutritional yeast
  • 2 tsp apple cider vinegar
  • 3/4 cup warm water
  • Extra slices of garlic finely chopped
  • Rosemary
  • Olive oil
  • Black pepper
  • Sourdough bread to serve



  1. Pre-heat oven to 180 degrees celcius
  2. Put all of the ingredients into a food processor and blend until smooth
  3. Pour the smooth mixture into a saucepan on the stove and stir until the mixture is thickened but still a liquid
  4. Once the mixture has thickened, pour it into a greased or lined oven proof dish and put extra slices of garlic and rosemary sprigs on the top. Sprinkle on some black pepper and a few splashes of olive oil.
  5. Put the mixture into an oven and bake for 20 minutes until the top is golden.
  6. Remove from the oven and let it cool for 5 minutes before serving with rustic bread.

This recipe is all thanks to Bosh!

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