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Serving fondue might be the perfect party icebreaker: It encourages guests to gather around the table, chat with their neighbors, and chow down until they’re full. In this vegan fondue, a satisfying combination of potatoes, carrots, cornstarch, white wine, and spices mimics the ooey-gooey factor of melted cheese. The recipe can be made up to two days ahead and reheated just before serving. Serve with plant-based dippers such as tofu or bread cubes, bell pepper chunks, broccoli or cauliflower florets, cucumber slices, asparagus spears, small whole mushrooms, snow pea pods, and pita triangles.
By Sharon Palmer,
Sharon Palmer, RDN, is an award-winning registered dietitian nutritionist, editor, author of The Plant-Powered Diet, blogger at The Plant-Powered Dietitian, and nationally recognized plant-based nutrition expert. She lives outside of Los Angeles with her husband and two sons.see more from this author