So on Saturday night, we finally had our big fondue night. I tested 5 cheeses and 4 of them made it to the “fondue island” (my parents’ kitchen island transformed into fondue frenzy). All of them featured a cheese from the book Artisan Vegan Cheese by Miyoko Schinner. From the top left and moving clockwise in the photo above, we have Gruyere, Spinach Artichoke, Chipotle Queso, and Sharp Cheddar. The Swiss cheese didn’t melt right, so we didn’t use it. I will do a cookbook review later, but for now, I want to feature an easy recipe that uses the Cashew Cream Cheese from Miyoko’s book.
Spinach Artichoke Fondue
- 10 oz fresh spinach
- 1 14 oz can quartered artichokes
- 1 cup cream cheese (from Artisan Vegan Cheese p. 20)
- 2 Tbsp nutritional yeast
- 3 cloves garlic, minced
- 1 Tbsp lemon juice
- salt and pepper to taste
First wilt the spinach with 1/2 cup water in a covered frying pan over medium high heat.
Mix the nutritional yeast, garlic, lemon juice, salt, and pepper in with the cream cheese, tasting for the right seasoning. Add the quartered artichokes to the pan, cutting each of them an additonal 3-4 times with some kitchen scissors until you’ve reached the desired size.Now mix the three together!Ready for the fondue pot! My favorite dippers with the spinach artichoke dip were soft pretzel rolls, cauliflower, and tortilla chips.