Although I can veganize most anything, I had given up on cheese fondue. I used to love fondue, with its little sticks and bread and communal eating. I had tried a couple of recipes I found online, but none were that great.
But, though I once was was lost, now I am found, thanks to the new cookbook by Miyoko Schinner, Artisan Vegan Cheese.
She says in the preface that it took her 30 years to write this book. I can believe it. I don’t know how she managed to come up with this stuff, but it’s unbelievable. I made some sour cream last week, and it doesn’t taste like vegan sour cream, it’s just SOUR CREAM. So good.
Anyway, of course when I saw there was a way to make gruyere, my favorite cheese for fondue, I jumped at it. The biggest challenge was making the rejuvelac, aka sprout water, for the culture. It takes a good 5 days to make it. There are some quick recipes in the book, but most of them take a lot of patience. Once you make the rejuvelac though, it keeps in the fridge for a month and you can use it for a lot of recipes. Here’s my rejuvelac, mid-culture. I used brown rice, although you can use a lot of other grains for sprouting.
And here’s the cashew-based soft gruyere, once made. I have just made the soft so far since I am just melting it into the fondue, but you can make it into hard gruyere as well. Here’s a pinterest picture of someone who made the hard gruyere.
We made our own french bread; to make your own, check out this recipe. Just roll it into a baguette shape rather than a bread bowl.
I liked my own old fondue recipe better than the one in the book; I make mine with white wine, garlic, dry mustard, nutmeg and black pepper. It’s the real damn thing. To die for. Below are the recipes for how to make Miyoko’s vegan gruyere, followed by my recipe for fondue. Enjoy!
Miyoko Schinner’s Vegan Gruyere
|2 cups raw cashews, soaked in water for 3 – 8 hours
1/2 cup Rejuvelac, either commercial or homemade
1/4 cup refined coconut oil, melted (do not use extra-virgin unless you want it to taste like coconut)
2 tablespoons nutritional yeast flakes
1 – 2 tablespoons medium brown miso
1 1/2 teaspoons sea salt
To make the cheese, drain the soaked cashews well, then put into a high-speed blender (if you are using a regular blender, soak the nuts for 6 – 8 hours) along with the other ingredients. Process until smooth and creamy.
When making fondue, you can use this right away. For gruyere for other uses, transfer to a clean dish, cover, and leave at room temperature for 24 – 48 hours to culture and deepen in flavor.
|2 cloves chopped garlic
1 cup Chablis
1 tsp lemon juice
16 oz Miyoko Schinner’s vegan gruyere
1 Tbsp cornstarch
1 Tbsp brandy
Dash of nutmeg
Dash of dry mustard
1. Mix chopped garlic, wine and lemon juice. Boil. Remove garlic.
2. Add vegan gruyere, constantly mixing well.
3. In separate bowl, mix cornstarch and brandy
4. Once cheese is fully melted add cornstarch/brandy mix.
5. Sprinkle with nutmeg and dry mustard and mix.
6. At any time, if mixture becomes too thick, just pour more white wine in there!
Get this book, and happy fondue-ing!