• Michelle Braakhuis


“If I ever decide to start living a plant based lifestyle, I could never give up cheese.”

It’s one of the most common responses I receive, whenever people ask me why I am vegan.

Thing is, I had the same thought.

And guess what; so far I didn’t die of any shortcomings in my daily food intake and the addiction that is present in products like cheese has faded.

Plus, with the uprise of animal friendly alternatives for dairy, there are so many things to try and make, you won’t even miss the ‘real thing’.

And watch Forks over Knives, then your conscious keeps that reminder alive why not as well.

Below a cheese fondue recipe, which I created a few years ago after reading the varying applications of cashew nuts and nutrition yeast.

Seriously, buy it and use it whenever you want.

It has a salty bite which works perfectly for a recipe like this.


  • 250 g (1 cup + 1/4 cup) silken tofu (if your supermarket hasn’t got any, use regular tofu instead)

  • 80 g (2/3 cup) cashew nuts//raw, soaked at least 4 hours

  • 6-8 tbsp nutrition yeast

  • 2 garlic cloves, finely ground

  • 4-6 tbsp vinegar

  • 4-6 tbsp water

  • 80 ml (1/3 cup) melted coconut oil

  • 2 tsp dried herbs (oregano, thyme or rosemary)

For da dipping dippers:

  •  cucumber

  •  cherry tomatoes

  •  french bread

  •  paprika strips

  •  celery

  •  pineapple

  •  cauliflower

  •  broccoli roses

  •  sugar snaps

  •  nachos

  • French bread

serves: 2-4 persons extra needed: food processor and fondue pan


Crush all the cashew nuts in a food processor.

Add the nutrition yeast, vinegar, garlic and salt. Mix again.

Then add the tofu and herbs.

Finally, slowly pour in the coconut oil while the food processor is mixing.

Scrape the edges occasionally to mix everything well.

Pour the mixture in a fondue pan and heat over low heat.

Meanwhile cut all the veggies, fruits and French bread.

Set the table, put the fondue pan on a heating plate and enjoy your fondue!

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