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!
Classic Fondue
Ingredients:
- 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!
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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!
Oh man… you had me with jalapeño bratwurst … yum… looks like it came out really well… As for the fondue recipe, why does it call for nonalcoholic wine? Could normal wine be substituted (because I unfortunately don’t see myself buying nonalcoholic wine in my future ;0 )
I’m not sure either why it specifies nonalcoholic, but I’m sure the regular would do fine if that’s what you have/prefer.
I am salivating! I should be in bed and you have me wanting this right now! Gerrrr….thanks for sharing!
Haha! You’re welcome. Hope you got some sleep!
ok so i used to love cheese but since not having it for like 5+ yrs when i shifted from veggie to vegan and got rid of dairy, i dont miss cheese. at all. in fact, i dont even like the way real cheese smells. it’s so weird b/c i used to love good expensive cheese and now, no interest at all…but i am happy for you that you got to make fondue since you wanted it
yay!
Yeah, I definitely don’t want cheese, but this is so much fun!! Thank you.
Too funny! Just this weekend my husband (the omnivore) was teasing me saying we should go out for fondue and I said boo, no more fondue for me. And then you posted this! Recipe looks great!
You’ll have to make this for him; he’ll be so impressed!!
Hahaha you SHOULD have named it “OMG!@#$%^&* Vegan Fondue!!!!111.″ That would’ve been too funny!
I have heard lots of good things about that book. If the recipes all look half as amazing as that fondue does, I am sure it’s awesome.
I can’t say enough great things about this book. It’s love!
I just got this cookbook too. Where did you find the non alcoholic wine? I don’t believe I’ve ever seen it before.
Jo just posted below- she mentioned popular brands are Ariel and Fre. I’ve boiled/simmered regular wine to reduce the alcohol content, but that takes over an hour and reduces the liquid’s volume by at least half. So probably not the best method.
Hi! I’m Jo, the author of The Ultimate Uncheese Cookbook. Thank you, Keri, for the review of my fondue and the luscious photos!
Yes, you can use regular wine in the fondue, if you like. If you don’t drink alcohol, there are several different brands of non-alcoholic wines that are very good. Ariel and Fre are two popular brands.
Hi Jo! I’m so honored and excited to hear from you! Thank you for your tips on the nonalcoholic wine. I adore this cookbook and can’t wait to try recipes from your others!
Thanks so much, Keri! I hope you love the Lemon Teasecake — that’s one of my favorite recipes.
We loved it! I’ve never had a “cheezecake” with such a perfect texture! http://ieattrees.com/uncheese-zucchini-herb-calzones-and-lemon-teasecake/
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I have searched in vain for the recipe for the Vegan Jalapno Bratwurst recipe. Can you help???
Thanks a lot…
Hi Susan! This one is from Hearty Vegan, which I was testing at the time for the authors. It’s due out July 1st, so it’s not tooo much longer!
I just went back and added the link to the book in the post if you’re interested in checking it out.