Take Heart!
From Christian Vegetarian Association (CVA)

Blonde Bliss Vegan Fondue

Serves 6

Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers.


10 small fingerling or other boiling potatoes, peeled (1 lb.)
1 Tbs. olive oil
2 large onions, peeled and chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 Tbs. cornstarch
2 Tbs. nutritional yeast
1 tsp. salt
1 cup dry white wine, such as Chardonnay, divided
1 pinch ground nutmeg
Suggested Dippers4 cups bread pieces (4 oz.)
2 Granny Smith apples, cut into wedges (2 cups)


  • Cook potatoes in boiling, salted water 5 to 8 minutes, or until soft. Drain, and set aside.
  • Heat oil in medium saucepan over medium-low heat. Add onions, and cook 15 to 20 minutes, or until soft and translucent. Add garlic, and cook 1 to 2 minutes more.
  • Meanwhile, dissolve cornstarch in 2 cups cold water in small cup. Add cornstarch mixture to onion mixture, increase heat to medium, and simmer 5 minutes, stirring occasionally. Add nutritional yeast and salt, and simmer 5 minutes more, stirring occasionally.
  • Remove from heat, and add potatoes and 1/2 cup wine. Blend with immersion blender until smooth and silky. Return to heat, and simmer gently 5 minutes.
  • Add remaining 1/2 cup wine, and cook 1 minute, stirring once or twice, or until Fondue is thickened.
  • Transfer to fondue pot, sprinkle with nutmeg, and serve with Dippers.