10 Minute Dairy-Free Cheeze Fondue
This dairy free cheese fondue is way easier to make than the dairy version and it tastes just as good. It is rich and creamy, sticks to your bread and veggies and it is nice and cheesy (without all the saturated fat!). Bonus, you don’t have to worry about the sauce breaking or separating and the recipe is as easy as just putting the ingredients in a sauce pan and heating. You can make it in under 10 minutes!
The Cheese: Prairie Melt is the only dairy-free cheese that will work for this recipe due to it’s consistency and how well it melts. The cheesy flavour also works so well with the wine, mustard and other flavourings. Once the fondue is all melted together it is really uncanny how similar it is to a traditional dairy fondue in taste and texture.
The Fixings: For a cheese fondue my favourite dippers are sautéed button mushrooms, sautéed asparagus, cubed breads, pretzel sticks, baked potato wedges, fresh peppers, steamed broccoli and steamed Brussel sprouts.
Keeping the Fondue warm: Just like a traditional fondue, this fondue recipe should be kept warm while eating both for mouth feel and to avoid a skin forming at the top of the fondue as it cools. I love using a tea light under my sauce pan, but there are some great electric fondue sets as well. The down side to electric sets is that they must be plugged in, so the chord can be a bit tough to deal with at the dinner table.
Dairy Free Cheese Fondue
2 cup Prairie Melt
2/3 cup white wine
2 tbsp lemon juice
2 tsp dijon mustard
1 pinch nutmeg
- Place Prairie Melt, white wine and lemon juice in a small non-stick pan. Stir over low heat until Prairie melt is fully melted and begins to bubble.
- Stir in dijon mustard and nutmeg.
- If desired, serve the fondue in a fondue set or place the pan of fondue over a tea candle to keep warm. Arrange an assortment of cubed bread and/or veggies for dipping and enjoy!