Käsefondue (German)
Fondue au Fromage (French)
Fonduta alla valdostana (Italian)
Fonduta alla valdostana (Italian)
Serves 6
This is a great Swiss, German, or Italian dish served as appetizer or main dinner with a salad. Fondue is usually something that people with dairy allergies cannot eat for obvious reasons. When you discover the different types of vegan cheeses, this appetizer becomes a whole new delightful dish. Depending on what type of cheese you prefer, this could have varied tastes.
Ingredients
3 packages of Daiya Mozzarella cheese shreds
1 package of Almond Milk Swiss flavored cheese * (Note: this type of cheese has casein in it)
1 package of Almond Milk Swiss flavored cheese * (Note: this type of cheese has casein in it)
4 cups (960 ml) driy white wine (Sauvignon Blanc or Müller-Thurgau)
1 Tbs. (15 ml) each: almond flour and water
lemon juice to taste
freshly grated nutmeg
1-2 loaves of fresh French bread cut into cubes (make sure to check the label to see that it is dairy free!)
1 clove of garlic
raw vegetables (optional)
Directions
1. Grate the cheese into a large bowl. Mix all together. Rub the fondue pot with garlic clove to grease the pot. Leave garlic clove in for flavor.
3. Warm 2 cups (480 ml) of wine in the pot and add the cheese, one handful at a time, stirring while it melts. -Keep stirring or the cheese may clump.-
4. Stir in flour into the water, then add it slowly to the pot.
5. Add a little lemon juice (less than a tablespoon/15 ml).
6. Add grated nutmeg to taste.
7. Add more wine as necessary until the fondue coats a piece of bread.
8. Place the fondue pot on its stand with a lighted Sterno can under it, to keep it warm.
9. Eat the fondue by stabbing the bread cubes or vegetables with a fondue fork. Dip the bread/vegetables into the cheese and swirl it a bit to coat. Let it cool a few seconds before eating.
