Recently I had the pleasure to hang out with fellow gluten free food bloggers and what a time we had. We spent a lot of the time eating of course and then taking pictures of the food. We were in an amazing setting in the woods that was so peaceful except for our giggling fits.
One of the meals we shared was a Dairy Free Cheese Fondue. We dipped gluten free bagette, broccoli and cauliflower florets into the creamy fondue. We also had a side of Sweet Italian Sausage that we could dip into the cheese on our plate so we could keep the fondue pot vegetarian for our vegetarian guests.
This is not the first time I’ve made this fondue recipe. My youngest son requested it for his birthday and after I made it the first time I was totally hooked. I know if you give this a try you will be too. This recipe is not mine but one from The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic “Uncheese” Dishes . I choose the Chedda Fondue from the selection of fondue recipes. Yes there are quite a few in there like Pizza, Swiss, Smoky, Classic, Pub, and South-of-the-Border Fondue.
Not only are there fondue recipes but all of your favorite cheese recipes that are all non-dairy. Each recipe is noted if it is vegan, gluten free, soy free, and more. If you are living dairy free and miss that cheesy gooeyness, check out this book.
We made a single batch and I don’t think we had any leftovers. When I made it for my son and two friends we did have some leftovers because he also had a broth fondue and a chocolate fondue to fill them up. I took the chedda leftovers and mixed it into cooked pasta to make Mac & Cheese. Yum!
If you’re like me and there are certain cookbooks you really like to travel with but you don’t want to carry all your cookbooks, put them on your Kindle or iPad. You can get The Ultimate Uncheese Cookbook  for your Kindle and be reading it right now.
For a more visual representation of this amazing fondue check out this short video.
Dairy Free Chedda Fondue Gluten Free Recipe
2 3/4 cups water or plain nondairy milk (I used unsweetened Almond Milk)
1 cup roasted red peppers (skin and seeds removed), or pimento pieces (I used a jar of organic roasted peppers)
1/2 cup nutritional yeast
1/2 cup raw cashews, or 1/3 cup cashew butter (I used the raw cashews)
1/3 cup quick-cooking rolled oats, or 1/4 cup flour (any kind, your choice) (I used sorghum flour)
1/4 cup kuzu, arrowroot, or cornstarch ( I used arrowroot)
3 Tablespoons fresh lemon juice
2 Tablespoon sesame tahini
1 Tablespoon onion powder
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon crushed garlic
1/4 teaspoon Tabasco
1/4 teaspoon each paprika and grated nutmeg
Place all the ingredient in a blender and process several minutes until the mixture is completely smooth. Pour into a medium saucepan and bring to a boil, stirring constantly. Reduce heat to low, and continue to stir and cook a few minutes longer until thick and smooth. Transfer to a fondue pot and keep warm over a very low flame.
Makes 4 cups (about 7-8 servings)
This opulent fondue is fabulous with button mushrooms, cauliflower chunks, bell pepper squares and cutes of sesame or her-seasoned whole-grain bread (gluten free for me!)
From The Ultimate Uncheese Cookbook, copyright Jo Stepaniak, reprinted by permission of the author.
Now I want to hear from you! Let me know if you’ve tried this and what you think. Also, what would you do with the leftovers, if you have any?