Spring Fondue

Spring Fondue

We were going to call this a Dill-lightful Spring Fondue, but we thought it was too cheesy ūü§£. Really though, this fondue is no joke, its velvety, creamy, tangy with the right hint of herbs to really make it feel like spring has sprung!

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 6-8

  • ¬ľ c refined coconut oil
  • 1 shallot, finely minced
  • 3-5 cloves of garlic, minced
  • 1 c white wine (for non-alcoholic use veggie broth)
  • 2 cup raw, unsalted cashews
  • 3 cups water
  • 1 tsp lactic acid (1 TB white vinegar)
  • ¬ľ c nutritional yeast
  • 2 TB miso paste
  • 1 tsp salt
  • 2 pinches white pepper
  • 2 TB lemon juice
  • 1 TB lemon zest
  • 2 TB fresh dill
  1. In a medium sauce pan over medium heat, add coconut oil and sauté shallots and garlic for 2-3 minutes until soft and translucent. Add wine to pan and cook for another 3-4 minutes.
  2. In a high-speed blender, combine shallot and garlic mixture with the cashews, water, lactic acid or vinegar, nutritional yeast, miso, salt & pepper. Blend for several minutes until mixture is completely smooth.
  3. Add mixture back into sauce pan and cook over low-medium heat stirring constantly as the fondue heats up and begins to thicken.
  4. Once thick and bubbly add in lemon juice, lemon zest, dill and salt to taste. Stir to combine.
  5. Serve hot with assorted veggies, bread, fruits and of course Nuggets!
Dipper Suggestions: Nowadays Nuggets, rye bread, sourdough Bread, cherry tomatoes, snap peas, bell pepper, carrots, apples, grapes & cornichons


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