Soy Cheese Fondue Recipe

Name: Soy Cheese Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. flavored tempeh, cubed; 1 lb. baked tofu, cubed; 3 Tbs. cornstarch; 3 cups white wine or rice milk; 2 tsp. of crushed garlic; 1 tsp. salt; 1/2 tsp. cayenne or to taste; 1/2 tsp. freshly ground black pepper; 2 Tbs. lemon juice; 1 1/2 lb. soy cheese, shredded; 1 loaf rye bread, cubed; 1 loaf seven-grain bread, cubed; 3- to 4-qt. combination raw and cooked vegetables for dipping such as carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size

Servings: persons

1 lb. flavored tempeh, cubed
1 lb. baked tofu, cubed
3 Tbs. cornstarch
3 cups white wine or rice milk
2 tsp. of crushed garlic
1 tsp. salt
1/2 tsp. cayenne or to taste
1/2 tsp. freshly ground black pepper
2 Tbs. lemon juice
1 1/2 lb. soy cheese, shredded
1 loaf rye bread, cubed
1 loaf seven-grain bread, cubed
3- to 4-qt. combination raw and cooked vegetables for dipping such as carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size

1
Heat oil in skillet and saute tempeh until crisp and brown.
2
Remove from heat and set aside.
3
Repeat with baked tofu.
4
Keep warm until serving time, or reheat in oven.
5
Mix cornstarch into 1/4 cup wine or rice milk.
6
Place remaining liquid in saucepan, whisk in cornstarch mixture and heat over medium.
7
Bring to a boil, and add garlic, salt, cayenne, pepper and lemon juice.
8
Return to a boil, and cook for 2 minutes, stirring constantly.
9
Add cheese and, using generous handfuls at a time, stir into wine until cheese melts, about 6 minutes.
10
Repeat until cheese is gone.
11
Transfer cheese mixture to fondue pot or crockpot.
12
Keep fondue warm over alcohol burner or in crockpot on lowest setting.
13
Serve with accompaniments.

1511

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. flavored tempeh, cubed, 1 lb. baked tofu, cubed, 3 Tbs. cornstarch, 3 cups white wine or rice milk, and more.

Yes, Soy Cheese Fondue falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soy Cheese Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions