Pull out your skewers because it’s time for fondue! Who knew healthy could be this good? You'll enjoy this smooth, creamy, and 'cheesy' fondue sauce. You’ll have a hard time trying to figure out what not to dip in this sauce. Cashews and potatoes create the creamy foundation, which is then perfectly seasoned with just the right balance of sour and salty. Fondue is romantic, social, and just plain fun! I hope this inspires you to throw a party!

    Easy Creamy Vegan Fondue

    Prep time    15 minutes  

    Cook time   15-20 minutes    

    Yield              4-6 servings


    • 1 yellow or white onion, quartered
    • 2 Yukon gold potatoes (about 8-10 ounces), peeled and diced
    • ½ cup raw cashews
    • 4 garlic cloves
    • 1 1/2 cups unsweetened plant-based milk
    • 1 cup unsweetened plant-based yogurt (I recommend Kite Hill)
    • 2 tablespoons white miso paste
    • 1 tablespoon white wine vinegar
    • 1 tablespoon lemon juice
    • 6 tablespoons nutritional yeast flakes
    • 5 tablespoons tapioca starch
    • 3/4 teaspoon sea salt (or to taste)
    • ½ teaspoon ground mustard 
    • ½ cup dry white wine 


      1. Place the onions, diced potato, and cashews into a small pot and cover with water. Bring the water to a boil and reduce heat to a low-medium heat.  Cook  just until the potatoes are tender, about 10-15 minutes.  Drain the water and allow it to cool slightly.
      2. Place the potatoes, onion, cashews and remaining ingredients into a high speed blender and blend until smooth and creamy.
      3. Place the mixture into a large saucepan over medium-high heat and whisk the cheese mixture until thick and bubbly. It will appear to get lumpy at first, but if you are patient it will become evenly thickened after 4-5 minutes.
      4. Place the cheese mixture into a fondue pot or small crockpot and heat on low to keep the sauce warm. Serve with warm chunks of whole grain bread, roasted potatoes, roasted mushrooms, baked French fries, veggies, apples, or anything else you enjoy.  Bon Appetit!


            Oven Roasted Potatoes

            Prep time    15 minutes  

            Cook time   30 minutes    

            Yield               4 servings   


            • 1 1/2 pounds baby potatoes, halved (or quartered if they are larger)
            • 2 tablespoons lemon juice
            • 1 teaspoon lemon zest
            • 1 teaspoon Dijon mustard
            • 3-4 garlic cloves, minced
            • 1 tablespoon minced rosemary
            • 2 tablespoons chopped parsley
            • ¼ teaspoon red pepper flakes
            • ¼ teaspoon sea salt
            • ¼ teaspoon black pepper


              1. Preheat oven to 400°F.  Line a baking sheet with parchment paper or a silicone mat. 
              2. Wash potatoes and cut into halves (or quarters if they are larger).
              3. Place the potatoes into a large baggie or a medium size bowl.  Add the seasonings and toss to coat evenly.  Place the seasoned potatoes on the prepared baking sheet and bake for 25-30 minutes or until golden and fork tender. 

              Tips & Hints

              • If you have a convection oven, I recommend you use it for roasting potatoes.  Convection ovens circulate constantly throughout which is perfect for crispy golden potatoes.