Cheeseless Fondue by @le.renard.et.les.raisins

30 min

4 servings

🫗

2 tbsp

Neutral oil

🥔

300 g

Potatoes

🥬

180 g

Leek white

🧄

1 clove

Garlic

🌰

70 g

Cashew nuts

🍷

250 ml

Vegan white wine

🧂

1 tsp

Salt

🍎

1 tsp

Cider vinegar

🧀

15 g

Nutritional yeast

🥣

1 tsp

White miso

🫒

1 tbsp

Olive oil

🫙

1 pinch

Nutmeg

⚫

Black pepper

💧

Water

🍬

1 pinch

Sugar

  1. Heat
    • Neutral oil
    • Leek white

    In a saucepan over medium-high heat, heat the neutral oil and sauté the leek for 3 to 5 minutes.

  2. Add
    • Potatoes
    • Garlic
    • Cashew nuts

    Add the potatoes, garlic, cashew nuts and salt, mix and cook for 2 more minutes.

  3. Add
    • Vegan white wine
    • Water

    Turn the heat to maximum, add the vegan white wine and a little water until the ingredients in the saucepan are just covered.

  4. Boil
    • Potatoes

    Cover and bring to the boil, then cook for 15-20 minutes or until the potatoes are tender all the way through.

  5. Blend
    • White miso
    • Nutritional yeast
    • Black pepper

    Blend the mixture with the miso, nutritional yeast, pepper, olive oil, vinegar and a pinch of salt to taste.

  6. Add
    • Sugar
    • Vegan white wine

    Taste and adjust the seasoning as needed; if it is a little acidic, from the quality of the white wine, add a pinch of sugar to correct it.

Cheeseless Fondue by @le.renard.et.les.raisins

30 min

4 servings

🫗

2 tbsp

Neutral oil

🥔

300 g

Potatoes

🥬

180 g

Leek white

🧄

1 clove

Garlic

🌰

70 g

Cashew nuts

🍷

250 ml

Vegan white wine

🧂

1 tsp

Salt

🍎

1 tsp

Cider vinegar

🧀

15 g

Nutritional yeast

🥣

1 tsp

White miso

🫒

1 tbsp

Olive oil

🫙

1 pinch

Nutmeg

⚫

Black pepper

💧

Water

🍬

1 pinch

Sugar

Preparation Steps

  1. Step 1/6

    In a saucepan over medium-high heat, heat the neutral oil and sauté the leek for 3 to 5 minutes.

    🫗Neutral oil
    🥬Leek white
    🥄Wooden spoon

  2. Step 2/6

    Add the potatoes, garlic, cashew nuts and salt, mix and cook for 2 more minutes.

    🥔Potatoes
    🧄Garlic
    🌰Cashew nuts
    🧂Salt
    🔪Knife
    🪵Cutting board
    🥄Wooden spoon

  3. Step 3/6

    Turn the heat to maximum, add the vegan white wine and a little water until the ingredients in the saucepan are just covered.

    🍷Vegan white wine
    💧Water
    🥄Wooden spoon

  4. Step 4/6

    Cover and bring to the boil, then cook for 15-20 minutes or until the potatoes are tender all the way through.

    🥔Potatoes

  5. Step 5/6

    Blend the mixture with the miso, nutritional yeast, pepper, olive oil, vinegar and a pinch of salt to taste.

    🥣White miso
    🧀Nutritional yeast
    ⚫Black pepper
    🫒Olive oil
    🍎Cider vinegar
    🧂Salt
    ⚙️Pepper mill

  6. Step 6/6

    Taste and adjust the seasoning as needed; if it is a little acidic, from the quality of the white wine, add a pinch of sugar to correct it.

    🍬Sugar

Composition

Ingredients

Types

Fats/Oils, Vegetables, Nuts, Beverages, Alcohol, Spices, Condiments, Seasoning, Liquids, Sweeteners

Ingredients

Neutral oil, Potatoes, Leek white, Garlic, Cashew nuts, Vegan white wine, Salt, Cider vinegar, Nutritional yeast, White miso, Olive oil, Nutmeg, Black pepper, Water, Sugar

Notes

Potatoes (peeled and cut into pieces), Leek white (washed and thinly sliced), Garlic (peeled and minced), Salt (level teaspoon), Cider vinegar (dairy-free, or 1 tbsp sauerkraut juice from a health food store), Nutmeg (grated), Black pepper (a few turns of the pepper mill), Water (just enough to barely cover the ingredients in the pan), Sugar (optional, to correct acidity if the white wine makes it taste too sour)

Allergens

Tree nuts, Sulphites

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free

Calories

230 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 24g, Fat: 12g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Potassium: 480mg, Magnesium: 45mg, Sodium: 520mg, Iron: 1.3mg, Zinc: 1mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.3mg, Vitamin K: 20µg, Folate: 25µg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Cutting board, Wooden spoon, Pepper mill, Grater

Appliances

Blender, Stove

Type

Type

Type Of Dish

Dip, Main Course

Occasions

Winter, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth

Flavors

Savory, Umami, Garlicky, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerated storage : 3-4 days (in an airtight container,reheat gently before serving), Freezing : up to 1 month (in an airtight container,thaw in the fridge and reheat gently, stirring to restore smooth texture)