Vegan cheese Fondue Without Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg potato (s), waxy
- 1 large onion (s)
- 3 clove (s) garlic
- 100 g bell pepper (s), yellow, about 1/2 bell pepper
- 120 g pumpkin (s), alternatively carrots
- 200 ml water
- 150 ml white wine, vegan
- 3 tablespoon yeast flakes
- 3 teaspoons salt
- 0.5 teaspoon ½ black pepper
- 0.5 teaspoon ½ nutmeg
- bread for serving
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut them into pieces and put them in a saucepan. Peel and add onions and garlic. Cut the bell pepper and pumpkin into pieces and cook everything together in a saucepan with a little water for about 20 minutes until soft.
- Put the soft-boiled ingredients together with approx. 150-200 ml of the cooking water in the blender and puree everything. Pour the creamy sauce into a saucepan or the typical fondue pan Caquelon. Add white wine, yeast flakes, salt, pepper and nutmeg and simmer while stirring.
- Then add more spices to taste and serve the fondue with pieces of bread.
- Note: The classic cheese fondue is practically a national dish in Switzerland. But it is always worth trying this delicious and healthy, vegan variant made from potatoes.
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