Do you wanna Fondue me?

Let’s get cheesycal!💖

Ingredients

3 tbsp plant based butter

3 tbsp plain flour

4 garlic cloves - sliced 

3 cups water

Vegetable stock cube

1 wedge C’e Dairy - cubed

1 block Fetamorphosis - cubed

1 tbsp mustard

1 tsp ground nutmeg

Pinch of sugar

½ cup nutritional yeast

Splash of white wine or olive brine 

Salt and pepper

Accompaniments: e.g. Perello Cocktail Mix, sourdough bread, boiled baby potatoes, steamed/raw vegetables, etc. 

METHOD

Melt the butter in a large heavy based saucepan over medium heat. 

Add your garlic and let it cook for 5 minutes on low. Then add the flour, mix well and let cook for a few more minutes. 

Add the 3 cups of water in small increments, whisking in between to smooth out the mixture. 

Once all the water has been combined, crumble in a stock cube and add the cheeses, mustard, nutmeg, sugar, nutritional yeast and wine/brine and stir well. 

Remove the pan from the heat, using an immersion blender blend the ingredients together till silky smooth. 

Taste the mixture and adjust the seasonings to your preference. 

If you want to thicken your fondue, simply place the pan back on low heat and cook until thickened, stirring constantly. 

Serve with all your favourite accompaniments and enjoy. 

Buon Appetito!