Vegan fondue cheese bites
Serves 1
Directions
- 1Boil the cashews for 10–15 minutes until soft or soak overnight. Boil potatoes and chickpeas until tender.
- 2Add all ingredients except the vegan cheese, garlic cloves, wine, and bicarbonate to a blender. Blend until completely smooth.
- 3Pour the vegan fondue into ice cube molds and freeze for at least 5 hours.
- 4In a bowl, whisk together flour, paprika, garlic powder, water, salt, and pepper until you have a smooth, lump-free batter.
- 5Place the panko breadcrumbs in a separate shallow bowl.
- 6Dip each frozen fondue cube into the batter, letting the excess drip off, then roll in panko until fully coated.
- 7Heat oil to 180°C (350°F). Fry the bites in small batches for 2–3 minutes, turning occasionally, until golden and crispy.
- 8Transfer to a paper towel-lined plate to drain. Serve immediately.
Ingredients
- 200 g cooked peeled potato
- 150 g cooked canned chickpea
- 150 g cashew nut, boiled or soaked
- 4 tbsp nutritional yeast
- 2.5 tbsp tapioca starch
- 2 tsp mustard
- 2.5 tbsp vegan white miso
- 1/4 whole lemon, juiced
- 120 ml vegetable broth
- 120 ml rice cooking cream
- 120 ml unsweetened plant milk
- 2 tbsp olive oil
- 3 tsp garlic powder
- salt (optional)
- pepper (optional)
- 100 g vegan grated cheese
- 3 whole garlic clove
- 100 ml dry white wine
- 1 tsp bicarbonate of soda
- 150 ml all-purpose flour
- 1 tsp paprika powder
- 125 ml water
- 100 g panko breadcrumbs
Equipment
blenderice cube moldsbowlshallow bowlpaper towel-lined plate
