Who says there is only one way to make cheese fondue?! We had some fun one night and tried out three different vegan cheese fondue recipes. Traditional Gruyère Fondue, Bleu Cheese Fondue and this Mexican Fondue.
This one was my favourite, and I found so many delicious ways to use the leftovers: on nachos, on baked stuffed sweet potatoes, on tacos.... makes sure to make lots.
We will be serving this up at our upcoming Vegan Cheese Fondue Party on October 29th. Stop in and see just how cheesy dairy free fondue can be.
2 packages of Zengarry Smokey Jalapeño Cashew Cheese
1 Mexican beer
1 Tbsp tapioca flour + 1/4 cup water
1/4- 1/3 cup salsa
1/2 cup sliced black olives
Add the Zengarry Cashew Cheese and the beer to a thick bottomed sauce pan over medium heat. Whisk the mixture as the cheese melts to get a creamy consistency. Mix together the tapioca flour and water in a small bowl until there are no lumps. Once the cheese mixture is nice and hot add the tapioca/water paste and mix well until slightly thickened.
Add the salsa and black olives and mix well. Pour into a fondue pot that has been rubbed with a garlic clove and serve with your favourite dipp-able foods. Here are just a few suggestions:
Use your imagination!! Happy dipping!