Vegan Cashew Cheese Fondue

There are a lot of recipes for vegan cheese fondue on the internet but they seem to all have something weird about them. Some have agar agar (why?) and most are just melted manufactured vegan cheese. Others use thickeners like flour or potato. My version is much more simplified and filled with natural ingredients that yield a deliciously creamy, thick and cheesy dip. Don't stop at fondue, use this as a spread on sandwiches or tortillas, or as simple dip for crackers, pretzels or anything you can think of.


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Soy and gluten free cheese fondue made with cashews, pimentos, mustard and a touch of garlic. A perfect reason to dust off that fondue kit you swore you'd actually use (but really have only used twice in 4 years.)

Cashew Cheese Fondue/Spread or Dip
serves 2 as fondue
1 cup roasted & unsalted cashews, soaked in water for at least 2 hours to overnight
1-2oz jar sliced pimentos, drained
1/4 cup nutritional yeast
3 tbl water
1 tsp ground mustard
1/4 tsp salt
1/4 tsp ground garlic
1/8 tsp pepper
Finger foods for dipping such as: sauteed tofu, steamed broccoli, cucumber slices, toasted baguette, apple slices

Drain the cashews and place in a blender with the pimentos, nutritional yeast, water, mustard, salt, garlic and pepper. Blend for 4-5 minutes until creamy and smooth.
Place in your fondue pot and let the heat lightly warm the dip.