This vegan fondue recipe has a creamy cashew + white bean base with a gooey stretchy texture and the most wonderful tangy zip! It totally reminds me of an Irish cheddar sauce, and the added whiskey takes the flavor to a whole new level. You’ll want to dip ALL. THE. THINGS. in this vegan fondue!
This vegan fondue recipe came to me in a dream…. No, but really it did. This seems to be how my brain works because it’s gotten to the point where I have to keep a notebook next to my bed.
There’s just something about that moment when I’m juuuust about to drift into a blissful sleep that ignites my brain into creativity mode and ideas for all sorts of sinfully delicious concoctions seem to appear. It’s not so great for my insomnia, but definitely pretty fortunate for my taste buds (and yours!).
On the night I got the idea for this Vegan Irish Cheddar + Whiskey Fondue, I was so excited (and hungry!) for this fictional concoction, I had a really tough time getting back to sleep. I mean, COME ON. Say this slowly: Vegan. Irish. Cheddar. Whiskey. Fondue. Does that not sound like the most delicious, most decadent, most warm and wonderful meal sent straight from heaven?!
It did to me, and after lots of research and quite a few test runs, I gotta say: It’s every bit as good as I’d dreamed. Welcome to the world, Vegan Irish Cheddar + Whiskey Fondue!
How to Make Vegan Fondue
“But Irish Cheddar + Whiskey Fondue? This sounds complicated,” you say.
I totally hear that. But, this vegan fondue is actually pretty straightforward and comes together rather quickly! The ingredients are easy to find (although perhaps unexpected) and the methods simple AF.
You’ll start by sauteing some onion + garlic in refined coconut oil with some basic pantry spices. Then, you’ll pour in some broth and wine and add the white beans and cashews. Let that mixture simmer for about 10 minutes before blending to creamy / luscious perfection.
A Few Notes on Ingredients
- Cashews + White Beans: The base of this vegan fondue is cashews + white beans which (when blended with some liquid and oil), create a creamy protein + fat-rich base you’ll fall in love with immediately.
- Refined Coconut Oil: We use extra oil in this recipe to help bulk up the ooey-gooey factor, and it’s super effective! You want to be sure you’re using refined coconut oil here, so you don’t get a weird coconut taste. Don’t use something labeled “unrefined” or “virgin”. It will be gross.
- Sauerkraut: Don’t let me lose you here; I KNOW IT SOUNDS WEIRD! But, blending some sauerkraut + sauerkraut brine into your vegan fondue will totally level-up your game. Irish Cheddar is an aged cheese that has a very notable fermented taste, so this is key. You’ll want to be sure you’re using a nice high-powered blender because you definitely don’t want chunks of sauerkraut in your fondue. We’ve never had any issues with our Vitamix in this department. Again, I know it sounds weird (and honestly, sauerkraut grosses me out BIG time because I am a child), but I swear you will never make another vegan fondue without it!
We are loving this Vegan Irish Cheddar + Whiskey Fondue served with sliced apples, roasted potatoes, seitan (especially our vegan corned beef!), and cubed crusty bread. It would be a fun twist to serve for St. Patrick’s Day, on a Friday night with friends, or a romantic date night!
However you serve this vegan fondue, we want to hear how it goes! You can rate the recipe and leave a comment below or tag us on your cheesalicious photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Until next time, fondue friends!
This vegan Irish cheddar + whiskey fondue recipe has a creamy cashew + white bean base with a gooey stretchy texture and the most wonderful tangy zip! Easy to make and great for St. Patrick's Day.
15 minPrep Time:
20 minCook Time:
35 minTotal Time:
5 based on 1 review(s)
- 1/3 cup refined coconut oil
- 1 small onion, roughly chopped
- 3 large cloves garlic, crushed
- 1 tsp sea salt
- 1 tsp ground mustard
- 1/2 tsp onion powder
- 1 15-oz cans white beans (NOT drained)
- 1 cup water
- 1 cup dry white wine
- 3/4 cup raw cashews
- 3 Tbsp veggie bouillon powder
- 1/4 cup nutritional yeast
- 1/4 cup sauerkraut
- 1/4 cup sauerkraut brine (the liquid from a can or jar of sauerkraut)
- 2 Tbsp apple cider vinnegar
- 1 Tbsp tapioca starch
- 2 Tbsp - 1/4 cup Irish whiskey
- Grab a large deep saute pan and add the refined coconut oil. Turn the heat to medium, and when the oil is hot and melted, add your onion, garlic, salt, mustard, and onion powder. Stir and saute for 5-7 minutes until the onions are translucent and the mixture is fragrant.
- Add the can of beans (without draining them), water, wine, cashews, and bouillon powder. Stir, cover, and bring to a simmer. Turn the heat to medium low and cook for 10 minutes, covered.
- Carefully pour this mixture into your high-powered blender or food processor and add the remainder of the ingredients (except the whiskey). Blend on high for 1-2 minutes until the oil emulsifies and the mixture is thick and creamy.
- Set up your fondue pot and pour the cheese mixture to the max fill line. Turn the heat on low and carefully stir in 2 Tbsp of whiskey. Serve with sliced apples, roasted potatoes, cubed crusty bread, and/or seitan (like our vegan corned beef !).
- Leftovers can be stored in the fridge for up to 1 week and will firm up as they cool. When reheating, you may want to whisk in some hot water or broth if the texture becomes too thick.