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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!

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 Kitchen Tools 

  • High Speed Blender
  • Large Baking Sheet
  • Parchment paper or silicone mat
  • Large Saucepan
  • Whisk
  • Knives & peeler 
  • Cutting board
  • Spatula and spoons
  • Medium Mixing bowl or large gallon baggie
  • Fondue Pot or small crockpot

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 

    ‍  Directions

    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

            ‍  Directions

            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. 

             Easy Creamy Vegan Fondue and Roasted Potatoes Grocery List

            This list does not contain ingredients used for dipping such as whole grain bread, veggies, or apples.  I recommend you add your choice of dippers to the list.  


            • 1 yellow or white onion
            • 1 1/2 pounds baby potatoes
            • 2 Yukon gold potatoes (about 8 ounces)
            • 8 garlic cloves
            • 3 tablespoon lemon juice
            • 1 teaspoon lemon zest
            • 1 tablespoon fresh chopped rosemary (or 1 1/2 teaspoons dried)
            • 2 tablespoons fresh chopped parsley (or 1 tablespoon dried)

                 Grains, Nuts & Seeds

            • 1/2 cup raw cashews

                 Plant-Based Dairy

            • 1 1/2 cups unsweetened plant-based milk
            • 1 cup unsweetened plant-based yogurt

                 Baking & Spices 

            • 6 tablespoons nutritional yeast flakes
            • 4 tablespoons tapioca starch
            • 1/2 teaspoon ground mustard
            • 1/4 teaspoon red pepper flakes
            • Sea Salt
            • Black Pepper

               Condiments & Sauces 

            • 1 teaspoon Dijon Mustard
            • 1 tablespoon white wine vinegar


            • 2 tablespoons white miso paste
            • 1/2 cup dry white wine (Chardonnay or Sauvignon Blanc)



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