1smallbutternut squash (about 1⅓ pounds), halved and seeded
1medium carrot, peeled and sliced into ½-inch pieces
1tablespoonplus 1 teaspoon nutritional yeast
1large clove garlic, minced or grated
1teaspoonlight or white miso paste
2-3teaspoonscoarse sea salt, divided
1teaspoontamari or coconut aminos (optional)
Soak cashews in water for at least 2 hours or overnight.
Preheat oven to 375˚. Brush squash halves with oil and place cut-side down on a parchment-lined baking sheet. Toss carrot with oil and a pinch of salt; place next to squash on baking sheet. Roast squash and carrot for 20 minutes. Remove carrot from baking sheet and place in a bowl. Continue to roast squash for another 25 minutes, or until tender. Remove squash from oven and scoop out flesh into the bowl with carrots. Discard the outer squash peel.
In a high-speed blender, blend soaked and drained cashews with ½ cup water until smooth. To the blender, add roasted carrot and squash, nutritional yeast, garlic, miso paste, mustard, lemon juice, turmeric, onion powder and cayenne (if using), and purée until smooth.
Slowly drizzle olive oil into blender while it’s running to impart a silky texture. Add remaining ¼ cup water and blend. If fondue is too thick, add more water, 1 tablespoon at a time, until fondue reaches desired consistency. Add 2 teaspoons salt and blend. Taste and add remaining salt and tamari, if desired, to taste.
To serve, transfer mixture to a fondue pot and keep warm.
Vegan Cheese Fondue
Amount Per Serving
Calories 18146Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Total Carbohydrates 14g5%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1/8 of the fondue): 146 cal, 10g fat (7g mono, 1g poly, 2g sat), 0mg chol, 341mg sodium, 14g carb (3g fiber, 3g sugars), 3g protein