Vegan cheese fondue
Valentine's Day is just around the corner. A perfect opportunity to highlight the love that reigns in your relationship or within your family. And how better to celebrate love than with a vegan cheese fondue?
I offer you a recipe full of healthy ingredients since it is based on squash! Dip bread, tofu cubes, vegetables or your fingers in it!
On to the recipe!
Ingredients
- 2 lbs butternut squash (1 medium squash) peeled, seeded and cut into slices
- 3 tbsp. tbsp olive oil (available online)
- A large handful of chopped sage leaves
- 1 can of 14 oz. coconut milk (available online)
- 1/3 cup nutritional yeast (available online)
- 1 C. tablespoon of paprika
- 1 C. teaspoon Dijon mustard (available online)
- Juice of 2 lemons
- 4 cloves of crushed garlic
- Salt and pepper
Serve with…
- Assorted roasted, steamed or raw vegetables (broccoli, cauliflower, Brussels sprouts, radishes, cherry tomatoes, etc.)
- Pieces of crusty bread
- Roasted tofu cubes
Preparation
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Preheat the oven to 400°F. Place the squash slices on a large baking sheet lined with a non-stick mat. Pour the olive oil and sprinkle the salt, pepper and sage over the squash slices. Roast in the oven for 25 to 30 minutes, or until very tender.
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Transfer the roasted squash to a high-speed blender or food processor. Add the other ingredients and mix until smooth. Add water as needed, until desired consistency is achieved. Taste and adjust seasoning as needed.
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Serve the fondue with vegetables, pieces of bread, roasted tofu and any other accompaniment of your choice.
An original recipe by Nina Olsson
