It’s an ooey, gooey, umami, cheesey fondue … Except it’s the Italian style, therefore it is fonduta, and it’s been handily veganised by Nadia Fragnito of the Vegan Italian Kitchen :)
You will need
Serves 4
- 2 1/2 cups full fat (regular) soy milk
- 2 heaped tablespoons cornflour
- 2 tablespoons vegan butter
- 1 cup (100g) vegan mozzarella
- 1 cup (100g) vegan parmesan or strong-flavoured hard cheese
- 1/2 cup nutritional yeast flakes
- 1/2 teaspoon salt
To serve
- Ciabatta or crusty bread, for dipping (gluten-free if required)
- Assorted crudités, such as raw vegetables and fruit
Recipe: Nadia Fragnito
Directions
-
Step 1
Pour the soy milk into a medium saucepan and whisk in the cornflour until dissolved. Place on the stove over medium heat. Add the butter. Stir until the sauce becomes thick and glossy.
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Step 2
Add the cheese, nutritional yeast flakes and salt and stir briskly until melted. Simmer, and stir over low heat for a further minute. (If the fonduta seems a little too thick, add a dash more soy milk. It will thicken once it cools.) Remove from the heat.
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Step 3
Lightly toast slices of the bread.
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Step 4
Transfer the fonduta to a warmed serving bowl or fondue pot, and serve immediately with the bread, and crudites if using.
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Hot tip!
To mimic the eggs used in Italian style fondue, add a dash of turmeric for the yellow of the yolk, and a dash of black salt for the egg flavour notes. You could also play with different flavours such as garlic, liquid smoke, paprika, black cracked pepper or other varieties of vegan cheese. If you have leftover fondue, stir through cooked vegetables or pasta for an easy cheesy meal!
Recipe: Nadia Fragnito
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