Simple Daiya Fondue
Submitted April 29, 2012 by Marty & Georgia
This is an easy and delicious fondue featuring Daiya mozzarella shreds. It's best when you use Marlborough Sauvignon Blanc from New Zealand. Dip cubed bread or veggies.
- Vegan (476)
- Dairy Free (including lactose and casein) (438)
- Soy Free (380)
Rub the inside of a stove-safe fondue pot or top of a double boiler with the cut sides of the garlic, then discard the garlic. Turn on the heat under the fondue pot or put water in the bottom of the double boiler and turn on the heat, to about medium or medium-high. Put the sauvignon blanc in the pot and bring it to a simmer. Meanwhile, put the cornstarch in the bag of Daiya and shake it up to mix. Once the wine is simmering, add the Daiya mixture, a small handful at a time, to the pot, and stir constantly. Add each next handful when the previous one has almost completely melted. Once all the Daiya has melted, sprinkle with nutritional yeast (if desired), and mix again. Take the pot off the stove, and keep a fondue pot warm on its burner or keep the double boiler warm by not removing the top from the boiling water underneath. Enjoy with your favorite dippers.