In my family of particularly proficient procrastinators, we have a saying: “It isn’t Christmas Eve yet!” This, of course, refers in general to putting something off until the last minute—but personally for us, it brings back fond memories of our grandfather, who never started his Christmas shopping until Christmas Eve, yet somehow always found just the right gifts. He also had an adventurous spirit, and I take after him in that respect.

When I first made this vegan fondue for New Year’s Eve 2022, it definitely qualified as trying something new. Fresh off the success of my Vegan Macaroni & Cheese, the next challenge was to see how Follow Your Heart vegan parmesan would perform in fondue. The short answer is that it worked wonderfully.

And it only took me 51 weeks to get around to posting the recipe—on Christmas Eve no less. Like my grandfather’s gifts, though, it’s just right. Pawpo would be proud.

Ingredients

• About 1-1/2 cups dry white or rosé wine ¹
• 5 oz. (1 full container) Follow Your Heart grated parmesan ²
• 1-2 tablespoons brandy or cognac
• 1/4 teaspoon of nutmeg
• Pinch of paprika
• Pinch of dry mustard
• 1/4 cup Ripple half & half ³
• 3 tablespoons tapioca flour ⁴

Directions

• Bring the wine to a boil in a saucepan, then reduce heat to low.
• Add the Follow Your Heart grated parmesan, stirring constantly until thoroughly incorporated.
• Stir in the brandy, then the nutmeg, paprika and mustard.
• Stir the tapioca flour into the half & half, then add to the simmering fondue.
• Increase the heat slightly and cook, stirring constantly, until the fondue reaches the desired viscosity. It should cling to a bread cube and have some “pull” to it. As a general guide, the fondue is ready when it drips for about eight seconds.

Notes

1. We usually use whatever dry white or rosé wine is open. The amount is approximate, but we recommend at least a cup.
2. Follow Your Heart parmesan is a favorite ingredient of mine because unlike many vegan cheeses, it contains no coconut oil, which bodes well for my coconut allergy.
3. Any plant-based milk or cream will work. We use Ripple because of its neutral flavor profile.
4. Also called tapioca starch. This is what gives the fondue its familiar elasticity. Our preferred brand is Bob’s Red Mill for its wide availability and excellent quality.