Vegan cheese fondue in a roasted pumpkin
Creamy vegan cashew cheese fondue served in a roasted pumpkin, served with a homemade fondue bread on the side. A slow and cosy, but savory meal for cold evenings in autumn.
Watch this recipe in the video
Ingredients (2 portions)
2 small or 1 bigger pumpkin
200 g cashew nuts
200 ml boiling water
1-2 cloves of garlic
200 ml plant milk
300 ml dry white wine
1 tbsp light-coloured miso paste
4 tbsp yeast flakes
3 tbsp tapioca starch
Salt, pepper and nutmeg to flavour
Instructions
Clean the pumpkins
Roast them in the oven at 160°C (320°F)
Boil water. Add the cashews and cook for at least 15 minutes
Put the cooked cashews in a blender with the other ingredients
Blend until smooth and creamy
Pour back into the saucepan and heat slowly on low
If thee texture is too thick, add more liquid. If it’s too thin, let some liquid evaporate
Stir in the tapioca starch
Keep the fondue warm until the pumpkins are ready
Take the roasted pumpkins out of the oven
Pour the hot fondue into the still-hot pumpkin and close the lid quickly
Serve right away, best with fondue bread.
