Vegan Cheese Fondue

Vegan Cheese Fondue

Serve up this vegan fondue cheese recipe at your next dinner party or date night, and everyone will love it! This cheesy creamy fondue is great for literally dipping anything into. There’s just something so fun and engaging about sharing a nice pot of fondue with friends or family. I know what you are thinking.

Vegan fondue? How is this even possible? We will show you!

Even though we’re vegan, sometimes we miss the feeling of consuming and enjoying classic dishes like this. With that in mind, this recipe cures all of your cravings for fondue. Especially since it is cholesterol free, and animal cruelty free. Sometimes genius things happen by accident.

Yes, while recipe testing a stretchy vegan mozzarella cheese recipe, we accidentally ended up with an incredible vegan fondue cheese. A surprise, but a great surprise. The key step that turned our stretchy vegan mozzarella cheese into fondue? Extra blending.

Originally, the goal was to get a better stretch on the mozzarella and figured re-blending would help. Bummed the idea didn’t come out as planned, we took a closer look at the texture anyway. The re-blended cheese was obviously not super stretchy like warmed mozzarella.

Even then it had the consistency of really really melty cheese. Not like the type of grilled cheese melted cheese. Imagine, more melty. While the feel was so warm and creamy.

Instinctively, Luna grabbed a piece of bread to taste with and BAM, memories from childhood birthday parties came forward. Before the vegan days, family birthdays were always a fun celebration with chocolate and cheese fondue fountains.

Let me tell you, not since going plant based at 14 has Luna ever had that nostalgic cheese fondue again. Until now.

Long story short, viola, this epic recipe was born.

What is Fondue

Fondue comes from the term “fondre” or “melted”. This cheesy dipping sauce actually originated in Switzerland. It was a common thing in the 18th century for farmers and other folks to stretch their food during the winter months. They did this by melting the remaining cheese, which naturally was Swiss cheese.

Secret Vegan Ingredient

If you’ve been following our posts you’ve probably guessed our secret ingredient…cashews. The best way to use them is to have them already pre soaked. Learn about methods to make cashews soft and best for blending.

  • Potato Chips
  • Mushrooms
  • Pretzels
  • Roasted Vegetables
  • Vegan Meats
  • Tortilla Chips
  • Raw Vegetable Crudite

This recipe honestly, is a type of witchy alchemy that we all wished we could have gone to Hogwarts for.

How to Make a Vegan Fondue

Using a high speed blender, blend all the ingredients till they are smooth.

At this point, you’re probably looking in the blender at a decent amount of liquid and questioning if this really will become vegan cheese at all.

Trust, here comes the magic. The potion must be brewed.

In a medium saute pan at medium/high heat add the liquid directly into the pan. Once the liquid begins to warm, slowly stir the liquid.

Miraculously thanks to the tapioca starch, we were left with a sticky cheesy mixture. Tapioca starch can be found at any grocery store but if not, you can find it online.

This is so easy to make, and don’t worry if it looks too thick! We will be adding water slowly to reach the desired consistency. Once cool, reblend the mixture on high with an additional 3 tablespoons of water or more until you to achieve the perfect consistency.

If your fondue is too thin, you can always add more tapioca starch. Just be sure to watch how much you put in the fondue. Add in little by little stirring and allow the tapioca to incorporate.

Once finished, place in a serving bowl and pair with fresh bread or crudités.

Congratulations on completing your first recipe on vegan witchcraft and wizardry!

If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!

Follow us on PinterestInstagram, and Facebook. Take a picture of your creations and tag us using #cookingupvegan.

Luna & Nate

Vegan Cheese Fondue

Recipe by Cooking Up Vegan Course: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



Vegan fondue cheese great for dipping apps and snacks!


  • 1/2 Cup 1/2 Raw cashews (preferably soaked overnight)

  • 1 Cup 1 Water

  • 3 Tbsp 3 Tapioca starch

  • 2 Tbsp 2 Nutritional yeast

  • 2 tsp 2 Lemon juice (ACV also works as a good substitute)

  • 1/2 tsp 1/2 Onion powder

  • 1/4 tsp 1/4 Garlic powder

  • 2 tsp 2 Olive oil

  • 1/4 tsp 1/4 Pink Himalayan salt

  • 3 Tbsp 3 Water (for re-blending)


  • Combine all ingredients and blend till cashews are smooth.
  • Pour the liquid into a medium saute pan.
  • Place the pan on medium/ high heat and stir or whisk the liquid once it begins to heat.
  • The liquid will start to form into blobs, continue to mix until there is no liquid left. At this point the vegan stretchy mozzarella recipe is complete!
  • If you’re looking to make the fondue, take the vegan stretchy mozzarella and place it back into the blender.
  • Add 3 Tbsps of water to the blender and blend until the mixture achieves a creamy thick fondue state. Feel free to add additional water if needed.
  • Pour the vegan fondue into a bowl and serve with crudites or bread. Enjoy!

Have you tried this vegan recipe?

Tag @cookingupveganblog on Instagram and hashtag it

You will like this vegan recipe!

Follow us @cookingupvegan on Pinterest

Try this vegan recipe!

Follow us on Facebook

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories190
  • % Daily Value *
  • Total Fat 12.3g 19%
    • Saturated Fat 2.1g 10%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 415mg 18%
  • Total Carbohydrate 16g 6%
    • Dietary Fiber 2g 8%
    • Sugars 2g
  • Protein 6g 12%

  • Vitamin C 2%
  • Calcium 2%
  • Iron 11%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Leave a Comment

Your email address will not be published. Required fields are marked *