Sunday, November 23rd, 2014

Vegan Cashew Fondue

Published on August 12, 2009 by   ·   6 Comments Pin It
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You know how sometimes you really need to bring an impressive dish to a party, but only have about ten seconds to prepare your masterpiece? For times like these, we turn to the raw repertoire of radiant Ani Phyo. This delectable dip comes together in a snap, and is the perfect excuse for eating from long, slender fondue forks. Of course, since this recipe is raw, there’s no heat needed, but why not bust out your fondue set and serve up in style?


Serves 4

What You Need:

1 clove garlic
1 teaspoon salt
2 cups raw cashews
2 tablespoons fresh lemon juice
1/4 cup filtered water

What You Do:

1. In a food processor, pulverize garlic and salt. Add cashews and process until finely ground.

2. Add lemon juice and mix well. Slowly add water one tablespoon at a time until a smooth, creamy consistency is reached. Serve with fresh veggies, cubed bread, or thinly sliced apples.

Recipe via VegNews Magazine.

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Readers Comments (6)

  1. Allison Tray says:

    WHOA! This sounds amazing! Cannot WAIT to try! Thanks again Lady Chloe!

  2. elaine says:

    Lots of vegan recipes have nuts; I can eat a *few* but would tend not to eat something like this due to my allergies. Still, looks like a good recipe for those who can eat LOTS o’ nuts. :)

  3. Ken O says:

    I don’t know how green they are, but Melting Pot in the bay area is really good. Especially the San Rafael store. It’s built in a 1900s brick kiln and is super awesome. It’s almost like a Sicilian catacomb plus French wine vault mixed with a bit of Tokyo’s “lock up” but without Tokyo’s “heaven and hell.” And the fondues are a-maze-ing! (The cute bartender, if you swing that way, also knew what a blended grasshopper is and the ice came out powdery. Def going back.)

  4. chloejo says:

    Elaine:
    This vegan mushroom fondue has a cheesy flavor (sans nuts!!) and is perfect for parties, as an appetizer or for a romantic vegan fondue for two. Mushroom fondue is rich, flavorful and creamy. Serve your vegan fondue with such dippers as French bread, bagels, or fresh vegetables.
    Prep Time: 15 minutes
    Cook Time: 15 minutes

    Ingredients:

    * 3 tbsp margarine + 2 tbsp
    * 1/2 onion, minced
    * 1 tsp onion powder
    * 1 vegetarian bouillon cube or 1 tbsp dry veggie broth mix
    * 2 cups mushrooms, sliced
    * 3 cloves garlic
    * 2 cups soy milk
    * 1/2 tsp miso
    * 1/4 cup flour
    * 1/2 tsp celery salt
    * 1 tbsp soy sauce
    * 3 tbsp nutritional yeast (optional)

    Preparation:
    Sautee garlic, onions and mushrooms in 3 tbsp margarine until soft. In separate saucepan, combine remaining ingredients and simmer until mixture thickens. If your mixture does not thicken, add more flour and mix well. Allow to cool. Add mushrooms, garlic and onion mix to the soy milk mix and process in a blender or food processor until smooth. Reheat the blended mix, stirring occasionally, and allow to cool slightly before transferring to fondue pot. Some dipper suggestions: whole mushrooms, broccoli, bread, cooked and halved baby potatoes, tofu, Tofurkey sausage slices.

    via Jolinda Hackett.

    OR — Feeling super lazy?? Melt vegan cheese (Follow your heart brand is great and available at all health food stores) and start dippin’!

  5. Different Elaine here :)

    Are the cashews blended dry or were they soaked a few hours first?

  6. Chloe says:

    Either! :) Just as delish either way. I personally never soak my nuts. (insert uncomely joke)




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