I was recently asked to appear with Pamela Tourigny on Rogers Daytime TV with Derrick Fage and Dylan Black to promote Ottawa VegFest 2015. When Pamela told me we would be doing a kitchen spot and I would be demonstrating a recipe, I blinked a few times and came up blank.
What would be something interesting enough to dazzle on TV and that could be made within our 7 minute spot? In addition, I had to pack up all my ingredients and bring them with me!!
Then, in a moment of genius it came to me... Of course!! My Creamy Cashew Cheese Fondue.
This recipe is so simple... it literally takes 4 ingredients, one pot, and can come together in 5 minutes flat (when your burner is actually working!!).
Not only that, it's delicious and convincing enough to impress even your non-vegan friends!! In fact, as I was leaving, the secretary at Rogers asked me if she could photocopy my recipe so she could make it for a party that weekend!! Yes, it's THAT good.
For a full how-to check out my cooking spot with Pamela, Derrick and Dylan. You can view it here.....
Creamy Cashew Cheese Fondue Recipe
2 packages of Zengarry Gruyère Cashew Cheese
1 cup of dry white wine
1/4 cup of water
3 Tbsp tapioca flour
Chop your Zengarry Gruyère Cashew Cheeses into chunks and add to a pot. Over medium heat, whisk in the wine. Gently heat stirring often until cheese is completely melted. Do not allow it to boil.
Combine the water and tapioca flour in a small bowl and stir into a smooth paste. Add to the cheese mixture and cook stirring constantly until the fondue thickens (2-3 minutes). If needed, thin with a bit more wine or water.
Transfer to a fondue pot and serve with chunks of bread, roasted vegetables or steamed vegetables.
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