Almost Cheddar Fondue Recipe - Vegetarian Swiss Delight

Almost Cheddar Fondue

Almost Cheddar Fondue Recipe - Vegetarian Swiss Delight
Region / culture: Switzerland | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 | Vegetarian diet


Almost Cheddar Fondue
Almost Cheddar Fondue

The Almost Cheddar Fondue is a delightful twist on the traditional cheese fondue, offering a plant-based alternative that doesn't skimp on flavor or texture. This recipe is perfect for those looking to enjoy the communal and cozy experience of fondue without dairy. With a base of cashews and nutritional yeast, this fondue mimics the nutty and sharp taste of cheddar, making it a hit even among non-vegans.


The concept of cheese fondue has its roots in Switzerland, where it was a method to use aged cheeses and bread during the winter months. The Almost Cheddar Fondue takes inspiration from this tradition but adapts it for a modern, health-conscious audience. The use of cashews and nutritional yeast in vegan cooking has been popularized over the last few decades as a substitute for cheese, giving rise to innovative recipes like this one.


How to prepare

  1. Process all the ingredients until they become smooth. Heat the mixture gently until it starts boiling, while stirring constantly.
  2. Reduce the heat to low and continue cooking until the mixture thickens and becomes smooth.


  • For a spicier version, increase the amount of hot sauce or add chopped jalapeños. You can also experiment with different herbs and spices, such as smoked paprika or cumin, to alter the flavor profile.

Cooking Tips & Tricks

For the smoothest texture, soak the cashews in water for at least 4 hours or overnight before blending. This step is crucial for achieving the creamy consistency fondue is known for. Additionally, constant stirring while cooking will prevent the mixture from sticking to the bottom of the pan and ensure even thickening.

Serving Suggestions

Serve the Almost Cheddar Fondue with a variety of dippers such as cubed sourdough bread, steamed broccoli, cauliflower, carrot sticks, and apple slices. The fondue can also be used as a sauce over cooked pasta or vegetables for a delicious meal.

Cooking Techniques

Blending the ingredients until completely smooth is key to the texture of this fondue. Gentle, constant heating while stirring will ensure the fondue thickens properly without burning.

Ingredient Substitutions

If you're allergic to cashews, blanched almonds or macadamia nuts can be used as substitutes. For a gluten-free version, ensure the oats are certified gluten-free. Lemon juice can be replaced with apple cider vinegar for a slightly different tang.

Make Ahead Tips

The Almost Cheddar Fondue can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water if necessary to reach the desired consistency.

Presentation Ideas

Serve the fondue in a traditional fondue pot or a ceramic bowl with a tea light underneath to keep it warm. Garnish with a sprinkle of paprika or chopped herbs for a touch of color.

Pairing Recommendations

A crisp white wine or a light-bodied beer complements the nutty, tangy flavors of the fondue. For a non-alcoholic option, try sparkling apple cider or a lemon-infused sparkling water.

Storage and Reheating Instructions

Store leftover fondue in an airtight container in the refrigerator. To reheat, place it in a saucepan over low heat, stirring frequently and adding water as needed to achieve the desired consistency.

Nutrition Information

Calories per serving

A serving of Almost Cheddar Fondue contains approximately 150 calories, making it a lighter option compared to traditional cheese fondue.


A serving of Almost Cheddar Fondue contains approximately 15 grams of carbohydrates. The primary sources are the quick oats and vegetables, providing a good mix of complex carbs and dietary fiber.


This fondue is relatively high in healthy fats, thanks to the cashews and tahini. A serving contains about 9 grams of fat, most of which are unsaturated fats that contribute to heart health.


Each serving of the Almost Cheddar Fondue offers around 6 grams of protein. The cashews, nutritional yeast, and oats contribute to this protein content, making it a satisfying option for those on plant-based diets.

Vitamins and minerals

The recipe is a good source of several vitamins and minerals, including B vitamins from the nutritional yeast, vitamin E from the tahini, and magnesium and zinc from the cashews. Red peppers add vitamin C, while the garlic and onions provide antioxidants.


This recipe is free from most common allergens, including dairy, gluten, and eggs. However, it does contain nuts (cashews) and soy (if using soy-based hot sauce), which are potential allergens for some individuals.


The Almost Cheddar Fondue is a nutritious, plant-based alternative to traditional fondue, offering a good balance of carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals. It's a heart-healthy option that doesn't compromise on taste.


The Almost Cheddar Fondue is a versatile, nutritious, and delicious plant-based alternative to traditional cheese fondue. It's perfect for entertaining, offering a comforting and communal dining experience that everyone can enjoy, regardless of dietary preferences. With its rich, creamy texture and depth of flavor, it's sure to become a favorite for any occasion.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was rummaging through an old box of recipes that I had collected over the years. As I sifted through the yellowed papers and faded index cards, my eyes landed on a small, stained piece of paper with the words "Almost Cheddar Fondue" scrawled across the top.

I had never heard of such a dish before, but something about the name intrigued me. I sat down at the kitchen table and began to read through the ingredients and instructions. It seemed simple enough – just a combination of cheddar cheese, butter, flour, and a few other odds and ends. I decided to give it a try.

I gathered the ingredients and set to work in the kitchen, following the recipe to the letter. As the cheese melted and the aroma of garlic and mustard filled the air, I knew I was onto something special. When I finally dipped a piece of crusty bread into the bubbling pot of cheese, I was hooked. The taste was rich and savory, with just the right amount of tanginess from the mustard. It was like nothing I had ever experienced before.

I couldn't wait to share my discovery with my friends and family. I invited them over for a fondue party, and they were equally impressed with the Almost Cheddar Fondue. They couldn't get enough of the creamy, cheesy goodness, and neither could I.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my tastes. I have added a splash of white wine for extra depth of flavor, or a pinch of cayenne pepper for a bit of heat. Each time I make it, I am transported back to that warm summer day when I first stumbled upon the recipe.

I have since learned that the recipe for Almost Cheddar Fondue has a long and storied history. It was passed down from generation to generation in a small village in the Swiss Alps, where cheese-making is a way of life. The villagers would gather in the town square on special occasions, dipping chunks of bread into pots of bubbling cheese and sharing stories late into the night.

I like to imagine that I am carrying on that tradition in my own way, creating a sense of warmth and community with each batch of fondue that I make. Whether I am serving it at a dinner party or enjoying it on a quiet evening at home, the Almost Cheddar Fondue never fails to bring people together.

As I sit here now, reflecting on the journey that this recipe has taken me on, I am filled with gratitude. It may have started as just a piece of paper in an old box of recipes, but it has become so much more than that. It has become a part of my culinary identity, a symbol of the joy and connection that food can bring.

And so, as I continue to share this recipe with others and pass it down to future generations, I do so with a heart full of love and a smile on my face. The memory of finding this recipe for the first time will always hold a special place in my heart, reminding me of the power of food to bring people together and create lasting memories.


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