Vegan Uncheese Fondue And Jalapeño Bratwurst
I’m going to be honest with you; I had to really restrain myself from titling this post “OMG!@#$%^&* Vegan Fondue!!!!111″, but somehow I managed to pull it together… The good people over at Book Publishing Company were so kind as to send me a copy of The Ultimate Uncheese Cookbook (and Speed Vegan, but more on that in another post). When I began flipping through the pages, I immediately fell in love. I haven’t gotten this mushy over a cookbook since Veganomicon. The recipes were all short, simple, and for things I never dreamed could be made vegan, all with ingredients I almost always have on hand.
When I got to the pages filled with vegan fondue recipes, I was so excited. Could it be?! I hadn’t even considered it possible! People often ask me if there’s anything I miss eating now I’m vegan and I can honestly tell them there isn’t. I have no desire for animal products, and they don’t register to me as food any more than socks or paper towels. But cheese fondue is one thing I’d once enjoyed and written off as something I would never eat again; I mean, its flavor is entirely based around fine cheeses, right?
To my delight, I was wrong. Tonight I made the Classic Fondue (page 84) from The Ultimate Uncheese Cookbook. It was so quick and simple to make, yet unbelievably delicious. Rich, smooth, creamy cheeze fondue called for something special to dip, so I handmade vegan Jalapeño Bratwurst using a test recipe from the upcoming Hearty Vegan. They were a little bit time consuming to make, but completely worth it!
The best part is, Book Publishing Company has given me permission to share the recipe for Classic Fondue with you! It’s probably because they know once you taste one recipe from this book, you’re going to need to purchase it, but hey, that’s just good marketing. I can already tell that you’ll be seeing a lot of photos and chatter from me about recipes from The Ultimate Uncheese Cookbook!
- 2 cups nonalcoholic white wine
- 1 cup water or plain nondairy milk
- 1/2 cup nutritional yeast flakes
- 1/3 cup quick-cooking rolled oats or 1/4 cup flour (any kind)
- 1/4 cup sesame tahini
- 1/4 cup kuzu, arrowroot, or cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- Pinch each: white pepper and grated nutmeg
Place all ingredients in a blender and process several minutes until the mixture is completely smooth. Pour into a medium saucepan and bring to a boil, stirring constantly. Reduce heat to low, and continue to stir and cook a few minutes longer until thick and smooth. Transfer to a fondue pot and keep warm over a very low flame. Enjoy!
Speaking of other recipes from The Ultimate Uncheese Cookbook, I have a Lemon Teasecake chilling in the refrigerator right now, calling my name. I can’t wait to report back about it; It looks delicious!