Creamy Vegan Bread Bowl Fondue – Catskill Animal Sanctuary

Name: Creamy Vegan Bread Bowl Fondue – Catskill Animal Sanctuary
Ingredients: 2 large shallots, roughly chopped, about ½ cup (or substitute ½ medium onion); 3 large cloves garlic, chopped, about 1 tablespoon; 3 ½ cups vegetable broth; 2 large waxy potatoes (red, yellow, or Yukon Gold), peeled and diced, about 2 cups; 1 (13.5- to 15.5-ounce) can cannellini or butter beans, drained and rinsed; ¾ cup raw cashews; ½ cup nutritional yeast; 3 tablespoons apple cider vinegar; 2 tablespoons cornstarch; 2 tablespoons light-colored miso; 1 tablespoon yellow mustard; 1 teaspoon salt, plus more to taste; Pinch of nutmeg, preferably freshly ground; 1 large, round sourdough boule, or smaller individual sized round loaves of bread, tops removed and hollowed out leaving a 1-inch border all around; ¼ cup shredded vegan mozzarella cheese

casanctuary.org

Vegans don't have to miss out on fondue because we know how to create similar flavors and textures with plants! Try this creamy, dreamy vegan version today!

View full recipe on casanctuary.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at casanctuary.org.

Share this recipe:

Cooking tools:

Blender
Pot
Stove
Oven
Baking sheet
Mixing bowl
Chef's knife
Cutting board
Measuring spoon
Kitchen towel
Spoon
Serving platter
Bread knife

Ingredients

2 large shallots, roughly chopped, about ½ cup (or substitute ½ medium onion)
3 large cloves garlic, chopped, about 1 tablespoon
3 ½ cups vegetable broth
2 large waxy potatoes (red, yellow, or Yukon Gold), peeled and diced, about 2 cups
1 (13.5- to 15.5-ounce) can cannellini or butter beans, drained and rinsed
¾ cup raw cashews
½ cup nutritional yeast
3 tablespoons apple cider vinegar
2 tablespoons cornstarch
2 tablespoons light-colored miso
1 tablespoon yellow mustard
1 teaspoon salt, plus more to taste
Pinch of nutmeg, preferably freshly ground
1 large, round sourdough boule, or smaller individual sized round loaves of bread, tops removed and hollowed out leaving a 1-inch border all around
¼ cup shredded vegan mozzarella cheese