Perhaps you wouldn't expect a cheese fondue recipe to make its way onto an Italian blog. However in the north of Italy, particularly the regions closer to the Alps, you'll find cheesy fonduta. To make the ultimate dairy free fonduta, I like to use two types of vegan cheese. One with a strong bite, like a parmesan, and another that will melt oozily, like a mozzarella.
Recipe by Nadia Fragnito from Discovering Vegan Italian
MAKES 2 CUPS | 10 MINUTES
2 cups full fat soy milk
2 heaped tablespoons cornflour
2 tablespoons vegan butter
1 cup good quality vegan mozzarella (grated)
1 cup strong-flavoured hard cheese (grated)
½ cup nutritional yeast flakes
½ teaspoon salt
few dashes of truffle oil (optional)
Pour the soy milk into a medium saucepan and whisk in the cornflour until dissolved. Add the butter.
Place on the stove over a medium heat and stir until the butter melts and the sauce becomes thick and glossy.
Add the cheeses, nutritional yeast flakes and salt and stir briskly until melted. Simmer, and stir on a low heat for another minute. Remove from the heat and add the truffle oil if using.
If the fonduta seems a little too thick, add a dash more soy milk. It will thicken once taken off the heat.
Transfer the fonduta to a warmed serving bowl or fondue pot. Serve immediately with chunks of bread, raw vegetables and fruit, such as strawberries and apple slices.
Play around by adding different flavours such as garlic, liquid smoke, paprika, black cracked pepper or other varieties of vegan cheese. If you have leftover fondue, stir through cooked vegetables or pasta for an easy meal.