Gluten-Free Beer Fondue

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Ingredients

2 tablespoons vegan butter, or cooking oil of choice
3 cloves garlic, finely minced
pinch red pepper flakes
12 oz gluten free lager-style beer, at room temperature
1 cup vegetable broth, (8 oz)
1 tablespoon Cornstarch
1 tablespoon spicy brown mustard, or to taste
1 tablespoon nutritional yeast
1 teaspoon onion powder
1/2 teaspoon Italian Seasoning
2 bags Daiya Cheddar Style Shreds
salt and pepper, if needed to taste
dippers of choice, such as:
crackers
cubed bread
carrots, sliced
celery, cut into small pieces
broccoli
Cauliflower
Granny Smith apples, cubed
Cherry Tomatoes

Instructions

In a medium pot over medium low heat, add in the vegan butter and melt. Once melted, add in the garlic and red pepper flakes, and cook for 1 minute, or until fragrant.

Pour in the vegan beer, vegetable broth, cornstarch, spicy brown mustard, nutritional yeast, onion powder and Italian seasoning. Whisk until uniform and bring the mixture to a boil.

Once boiling, slowly start to to add in the Daiya cheddar style shreds, whisking well between each addition to ensure a smooth fondue. Continue cooking, whisking often, until the cheese has melted in the fondue is smooth and creamy. Adjust the seasonings to taste and season with salt and pepper as desired.

If you have a fondue pot, transfer it to the pot and light it to keep the sauce warm.

Serve with dippers of choice and enjoy!

Tips for cooking with Daiya

15 min

Total Time

5 min

Prep Time

10 min

Cook Time

8–10

Servings