Easy Cheesy Butternut Squash Fondue, Vegan + Gluten-Free
Fondue is back, baby! And this time it’s vegan!
In college, before I stopped eating dairy, my roommates and I loved to throw fondue parties with so much cheese. The parties were so fun and cozy, with all of our friends huddled around a bubbling pot of cheese or chocolate, but I always had an epic stomach ache afterwards.
Since I stopped eating dairy (and stopped having stomach aches- yay!) I haven’t thought about fondue in quite a while, but I recently remembered how fun those parties were and decided to make a vegan version of my old favorite. Today’s Vegan + Gluten-Free Easy Cheesy Butternut Squash Fondue is going to be the highlight of your holiday party season!
This fondue will definitely make the most epic centerpiece to your holiday snack board, and you’d never guess that it only takes 15 minutes and 6 ingredients to put together.
The secret ingredient that makes this fondue so melty and cheesy: Daiya Cutting Board Shreds. I’m sure you’ve already heard me talking about my love for Daiya because their cheesy products are hands down the most melty and dairy-like of all the nondairy options I’ve tried (I use them on all my sammies!). All of their products promise to add a little lift to your day by delighting your taste buds and energizing your body with deliciously feel-good foods. Plus, they are dairy-free, soy-free and gluten-free, and you can find them in over 25,000 grocery stores in the U.S., including Sprouts, Safeway, Publix and Kroger as well as most natural grocers. The Cutting Board Shreds also come in Mozzarella Style and Pepperjack Style, both of which would be delicious variations to try in this fondue recipe.
Now that we’ve got the fondue down, let’s talk about what we’re going to dip in it! Bread cubes are classic, and I like to use bakery-fresh sourdough. I also roasted Brussels sprouts, broccoli, cauliflower and carrots, and included a touch of sweetness with apple slices, grapes and pomegranate seeds.
Getting creative with the dipping vehicle spread is the most fun part of fondue, so let me know what you serve at your own party!
- 1 cup butternut squash puree
- ½ cup unsweetened nondairy milk
- ¼ cup nutritional yeast
- 1 tablespoon tamari
- 2 cloves garlic
- 1 cup Daiya Cheddar Cutting Board Shreds
- salt and pepper, to taste
- Place the butternut squash puree, milk, nutritional yeast, tamari and garlic in a blender and blend until smooth.
- Transfer the mixture to a small saucepan on the stove at medium-heat. Stir every minute or so, until it's warm and starts to bubble. Add the Daiya Cheddar Cutting Board Shreds and stir until everything is hot and melty. Season with salt and pepper to taste.
- Transfer to a fondue pot to serve (or serve straight out of the saucepan if you don't have one!) alongside your favorite dipping foods.
This post was sponsored by Daiya. All opinions expressed are my own. Thank you for supporting the brands that support The Colorful Kitchen!
