Game Day Essentials Fondue (v)


recipe adapted from Green Evi 

For the fondue

  • 1 cup of cashews (soaked)
  • 5 tbsp tapioca starch
  • 7 tbsp nutritional yeast
  • ½ cup of plant-based heavy cream (I used soy, however, I think you can get away with coconut cream or cashew mylk here)
  • ½ cup of white wine*
  • 1 cup of water
  • 2 tbsp apple cider vinegar
  • 1 tsp white miso
  • 1 tsp red pepper flakes
  • 1 tbsp olive oil
  • pinch of turmeric (optional, but gives the fondue a yellow hue)
  • pinch of nutmeg (optional)
  • 1 clove of garlic
  • salt

*please feel free to omit the white wine, it is not necessary.

To serve

  • bread
  • apple
  • pear
  • radish
  • carrots
  • grapes
  • nuts
  • anything dip-worthy










  1. Add fondue ingredients (except garlic) to a blender and blend until completely smooth.
  2. Add mixture to a pot and start to cook on low heat, stirring frequently. Use a whisk to make creamy and thicken.
  3. Cook for about 10 minutes until fondue thickens and becomes stretchy.
  4. Meanwhile cut bread, apple, pear, etc. into bite size pieces.
  5. Rub the inside of a fondue pot with the garlic, then transfer the warm fondue to the pot.
  6. Serve immediately with the dipping foods on the side. Enjoy!