Recipes » Appetizers » Vegan Party Fondue
T. Colin Campbell Center for Nutrition Studies

Reprinted from PlantPure Comfort Food (BenBella Books, 2022).


  • 2 Yukon Gold potatoes, peeled and diced
  • 1 yellow or white onion, quartered
  • ½ cup raw cashews
  • 4 garlic cloves, peeled
  • 1 ½ cups unsweetened plant-based milk
  • 1 cup unsweetened plant-based yogurt
  • ½ cup dry white wine
  • 2 Tbsp white miso paste
  • 1 Tbsp white wine vinegar
  • 1 Tbsp lemon juice
  • 6 Tbsp nutritional yeast flakes
  • 5 Tbsp tapioca starch
  • ¾ tsp sea salt, or to taste
  • ½ tsp ground mustard
  • Whole-grain bread, roasted potatoes, roasted mushrooms, baked French fries, sliced veggies, cherry tomatoes, and/or sliced apples, for dipping


  • 1. Put the potatoes, onion, and cashews in a small saucepan and cover with water. Bring to a boil, then reduce the heat to medium-low. Cook just until the potatoes are tender, 10–15 minutes. Drain and allow to cool slightly.
  • 2. Transfer the potatoes, onion, and cashews to a high-powered blender. Add the garlic, milk, yogurt, wine, miso paste, vinegar, lemon juice, nutritional yeast, tapioca starch, salt, and mustard and blend until smooth and creamy.
  • 3. Pour the mixture into a large saucepan and whisk over medium-high heat until thick and bubbly. It will appear to get lumpy at first, but it will become evenly thickened after 4–5 minutes.
  • 4. Pour the “cheese” mixture into a fondue pot or a small slow cooker and heat on low to keep it warm. Serve with your favorite dippers.

Cooking Tips

  • 1. Kite Hill makes a great unsweetened plant-based yogurt.

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