Two Must-Try Vegan Recipes: Here’s How to Make Fondue and Cheesecake

Fondue and cheesecake are also for vegans. Just make them with the right plant ingredients. The vegan fondue is healthier than the traditional and the vegan cheesecake tastes the same as the original and is very easy to prepare.

When it starts to get cold outside, the desire to winter dishes. hearty meals, such as fonduethey are much appreciated, but whenever the family or the circle of friends do not vegans they invite you to an evening with cheese fondue that you just have to decline.

The good news is that the vegan hot pot They exist and they are also very tasty and they are made quickly. The vegan alternative is also healthier than the conventional version. This recipe eliminates the unpleasant feeling of satiety that almost always invades you after a cheese fondue, so difficult to digest.


Ingredients (for 2 people):

100g white beans (cooked)

60g floury potatoes (cooked)

60g cashew nuts

150ml soy milk

1 tablespoon margarine (partially hydrogenated fat-free)

200 ml white wine (vegan)

1 tablespoon cornstarch (maizena)

3 tablespoons yeast flakes

3 garlic cloves, coarsely chopped

1 teaspoon of salt

nutmeg, pepper, curry, herbs (optional)


Soak the cashews in a little water for about an hour to soften them.

Brown half the garlic in a saucepan with the margarine and add the cashews, potatoes and beans.

Now deglaze everything with the white wine and cook for about 10 minutes over medium heat.

Mix the soy milk and it turns everything into a puree.

If the mixture is too runny, add a little cornmeal; if it is too thick, add a little water.

Add the remaining garlic cloves and yeast flakes to an ovenproof fondue pot (fondue pot) and heat on the stove.

Season your vegan cheese fondue with salt and other spices.

Serve hot and stir quickly with a skewer of bread.

Vegan cheese fondue is best enjoyed with bread, potatoes, and steamed vegetables like broccoli, cauliflower, or carrots. Of course, you can also dip pickled vegetables in the vegan cheese – sun-dried tomatoes, pickles or onions are perfect.

Tip for using up leftovers: If you have leftover fondue, you can use it for other vegan dishes, such as spaghetti sauce or as a topping for gratin.


Creamy, moist, and so flavorful, no matter the time of day or the season, a creamy cheesecake always works whether as a sweet dessert or a snack. The best thing about vegan cheesecake is that it is light and you can easily eat a few pieces of it.

You don’t need fancy ingredients for this delicious cake. The filling comes together in just a few steps and you don’t need tofu or cashews to make your cheesecake perfect.

Ingredients (for the base):

200 g of wholemeal and vegan Maria biscuits

90 grams of margarine (without partially hydrogenated fats)

1 pinch of salt

Ingredients for the stuffing:

800 ml soy yogurt

150g of xylitol

1 organic lemon

2 sachets of powdered preparation for making flans

The scraped pulp of a vanilla pod

Tip: For a firmer filling you can use 400ml yoghurt and 400g vegan cream cheese instead of 800ml yoghurt.


Crush the cookies in a food processor. If you don’t have this device, you can put them in a plastic bag and roll over them until they are completely crushed.

Heat the margarine in a bain-marie.

Mix liquid margarine with cookie crumbs and salt to form a dough.

Press the dough into a removable mold whose bottom you have covered with baking paper and grease the edge with a little vegan butter. This will make it easier to remove the cake later.

For the garnish, grate the lemon zest and squeeze the juice.

Now put all the ingredients for the filling, including the lemon juice and zest, into a baking bowl and stir until smooth.

Spread the filling on the bottom with a spatula and smooth the top.

Bake for 60 minutes at 160°C.

After an hour, turn off the oven, open it a little and let the cake rise for another 45 minutes. Then let cool to room temperature.

After this preparation, you can eat the cake, but it will be better if you keep it in the refrigerator overnight, especially if it has become a little soft.


With these tips you will have your perfect first creamy vegan cheesecake.

1. Take the filling ingredients out of the refrigerator about an hour before preparing. If they are all at room temperature, they will mix together better without forming air bubbles.

2. Authentic New York Cheesecake is baked in a double boiler. It sounds complicated and it is. The springform pan should be wrapped in foil, then placed in a pan filled with water in the oven. It takes less time, but is just as effective, to place a pan of oven-safe water directly under the cake. The steam ensures that your vegan cheesecake is really moist.

3. A really good vegan cheesecake takes time. Not in the preparation, but in the cooling. After baking, leave it in the oven turned off for 45 minutes as directed. It must then be cooled at room temperature for about 4 hours and then put in the refrigerator. It is best to leave it there overnight. The next day you can serve the vegan cheesecake with the perfect consistency.

With information from Bodymind.


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