Today I'm going to show you a real treat by going back in time to the 70's when fondue parties were a thing. It's relatively simple, being only a one pan dish and its great for sharing with loved ones. Everyone will be amazed by not only its appearance, but by its moreish qualities as a vegan dish. Even those non-vegans skeptical of 'fake cheese' will be won over by its wholesomeness. Trust me on this, my non-vegan parents were licking the spoon and scrapping the pot in no time. Happy fondue party!
I simply prepared the bread and celery sticks for dipping, but the fun doesn't end there. Broccoli, capsicum, cauliflower, mushrooms and many other vegetables would work really well when submerged into this sublime concoction. This dish also holds its heat very well, making it great for entertaining. It is important that the cashews are soaked prior, to aid in breaking them down to a smooth texture.
Ingredients:
- 1 tbs Nuttelex, for frying
- 1 large crusty cobb loaf
- 2 garlic cloves, thinly sliced
- 1 large brown onion, diced
- 1/4 cup of chives, sliced
- 2 shallots, sliced
- 2 packed cups of cashew nuts, soaked in water for 2+ hours
- Juice of half a lemon
- 2 tbs Hot English mustard
- 3 cups soy milk
- 1/4 cup soy sauce
optional: - 2 tbs nutrional yeast
- 1 cup grated Cheezly mozzarella style cheese
- salt, to taste
For topping: - celery sticks
- dollop of Tofutti cream cheese
- soy sauce
- tabasco sauce
- shiitake bacon bits ( recipe here )
- sprig of parsley
- chopped chives
Method:
Preheat your oven to 140 degrees Celsius.
In a large pot, melt your nuttelex over low heat, and then add your onion, garlic, shallots, and chives. Lightly begin to fry this mixture until it all begins to soften and break down.
Meanwhile, cut the top of your cobb loaf with a bread knife, being careful not to break or shatter the lid. Retain the lid for later presentation and eating.
Remove the inside bread carefully, without stripping it right to the crust. Divide the insides into bite size pieces. Put your loaf and lid onto an oven tray and your bread pieces spread out over another, and toast both in the oven for 10 minutes, until the bread pieces are browned. Remove from the oven and let stand.
Now coming back to the pot, add your cashews, soy milk, mustard, and soy sauce. Stir to combine. Considering our food processor died, I instead used a handheld blender to transform our molten cheese into a smooth and creamy consistency. I think it worked equally as well as a food processor, only leaving less mess to clean up.
Still keeping it over low heat, now is time to add your lemon juice, (and optional nutritional yeast, salt, and mozzarella cheese if you chose to).
Increase the heat a little so all ingredients are melted and the cheese begins to lightly bubble. Stir to ensure that it is all well combined. Return to low heat and remove from the heat once it reaches a gloppy consistency, if it hadn't already.
Next, spoon the hot mixture into the toasted cobb loaf to fill. Stick in some celery sticks and your parsley around the edges. Lightly drizzle with tabasco and soy sauce. Sprinkle with the bacon bits and chives, and add your dollop of cream cheese. I placed my lid off to the side, like so, and added some bread bits to surround.
Yum! Now you can enjoy some vegan cheesy goodness without the cruelty or health issues. I know you are going to just love it!
xoxo cody
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