Christmas Eve is always “Cheese” Fondue night here at the Twisted Vegan household. I’ve tried many vegan adaptations for cheese fondue over the years. This year, I tracked down a recipe created by Eric Tucker, chef of the famous San Francisco restaurant Millennium.
Eric’s Vegan Fondue uses a base of boiled and pureed yellow potatoes, arborio rice & cashews.
And it rocks !!!
I’ll add my own touches – a dark porter beer version and a pesto swirl version – to finish it off.
My dippers this year ??
- homemade focaccia bread cubes
- boiled baby new potatoes
- roasted asparagus spears
- steamed baby zucchini & patty pan squash
- veggie dogs (in blanket maybe)
- apples & pears
More finish photos later.
So happy to share this wholesome deliciousness with all my friends …. Merry Christmas & happy Dipping !!