Non-Dairy Smoked Gouda Fondue
Ummmmm, not a whole lot to say about this one other than yes, you need to try it!!
I have been using vegetables to make cheese sauces for a while now and it's so amazing. I love that not only are we not consuming highly inflammatory dairy we are replacing it with a serving or two of veggies as well! Tonight, I am hosting my Momma's game night and our theme is fondue. I set out to make a non-dairy cheese but wasn't sure which flavor profile I should use and then I remembered my dear sweet smoked gouda. Oh, one of my old best friends. I did a little research and experimented with this one just this morning. It came out so perfect I had to share right away!!
To cut down on prep time if I'm hosting an event I like to use frozen diced potatoes from the freezer section of my grocery store (Publix). Sometimes they appear as Southern Style Hash browns but make sure have no other ingredients besides potatoes to ensure quality of taste in this recipe.
3 cups diced potatoes
¼ cup starchy potato cooking water
¾ cup raw cashews
1 + ½ tablespoon vegan butter
1 + ½ teaspoon vegetable bullion
1 + ½ teaspoon lemon juice
1 teaspoon liquid smoke
3 tablespoons nutritional yeast
½ teaspoon mustard
1 teaspoon garlic powder
¼ teaspoon salt
salt and pepper to taste
1. Soak cashews overnight in water or use fast boil method *see note below.
2. Boil diced potatoes until soft.
3. While potatoes are boiling add all ingredients to high speed blender or food processor.
4. Using a slotted spoon add potatoes and cashews to blender.
5. Blend 1 minute then add cooking water by the tablespoon until desired consistency. You may end up not using it all and that is fine!
6. Taste and add more salt and pepper as needed.
* Fast boil method: place cashews in pot with water covering. Boil 15 minutes. When boiled, set aside and cover with lid. Let soak 1-2 hours. If you don’t even have 1-2 hours you can boil 15-20 minutes (make sure you have enough water so it doesn’t all evaporate and burn cashews) your fondue may be a tad grainy but it’s still edible.
To download the pdf printable, click here.