Recipes
Vegan Fondue
Serves 4
| Prep Time: 10 mins
| Cook Time: 10 mins
| Total Time: 20 mins
You may need: Azorean Acafroa
Discover The Recipe
Welcome to a vegan twist on a classic indulgence: Fondue. Inspired by the flavors of rustic Portuguese cuisine, our chefs have added an exotic seasoning to the rich and decadent flavors of fondue in a culinary celebration. At the heart of this recipe lies our magical Azorean Açafroa souce—a blend handcrafted with safflower petals (açafroa in Portuguese), known for their vibrant hue, subtle floral notes, with hints of chocolate and tobacco, adding a touch of exotic allure to every bite. As the vegan butter sizzles and garlic dances in the pan, the aroma of Açafroa fills the air, hinting at the adventure to come. Whisking together flour, beer, vegetable broth, and a dollop of grainy mustard, we create a velvety base that serves as the canvas for our flavorful masterpiece.
The addition of Piquant Post Azorean Açafroa spice that truly sets this fondue apart, infusing the sauce with a symphony of aromatic and exotic spice notes with a golden hue reminiscent of sun-kissed Portuguese landscapes. As vegan mozzarella melts into the mix, transforming it into a creamy, dreamy indulgence, anticipation builds. And when the fondue hits the table, surrounded by an array of your favorite steamed or roasted vegetables, roasted potatoes, and / or toasted crusty bread, it's a feast fit for royalty—a testament to the endless possibilities of plant-based cuisine. So gather your friends, uncork a bottle of white or light red wine, and prepare to dip, dunk, and devour your way through a culinary journey that's as bold and adventurous as Portugal itself. Açafroa Fondue awaits—a taste of the exotic and a triumph of Piquant Post’s culinary innovation.
Ingredients
2 Tbsp vegan butter
4 garlic cloves
2 Tbsp flour
1 cup beer
1 cup vegetable broth
1 Tbsp grainy mustard
1 Tbsp Piquant Post Açafroa
2 cups vegan mozzarella
Salt and pepper to taste
To Serve: steamed carrots & broccoli, roasted potato, toasted crusty bread
Notes
If the fondue is too thick, you can thin it out with a little more water or non-dairy milk.
For a different flavor, you can use a dry white wine instead of beer!
Leftover fondue can be refrigerated and reheated. Just add a little water or non-dairy milk to thin it out as it will thicken when cooled.
Instructions
Heat the vegan butter in a medium sauce pan and add the minced garlic. Sauté for about 2 mins over low heat and then whisk in the flour.
Cook the flour, butter and garlic for another 2 mins or so. Whisk in the beer, vegetable broth, mustard, and Piquant Post Açafroa. Whisk well. Bring to a low simmer.
Add the vegan mozzarella little by little until it’s completely melted, whisking frequently. Season to taste with salt and pepper.
Serve immediately with toasted crusty bread, roasted potato, steamed broccoli and carrots.
Alternatives & Substitutions
If you don't have flour, you can use arrowroot powder or cornstarch instead.
White miso paste adds a nice umami flavor if desired!
Looking for more delicious Açafroa recipes? Try our Portuguese Fish Stew, Azorean Mushroom Risotto, or Arroz a Valenciana!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vegan Fondue
Serves
4
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Piquant Post spice you'll need: Azorean Acafroa
Ingredients
2 Tbsp vegan butter
4 garlic cloves
2 Tbsp flour
1 cup beer
1 cup vegetable broth
1 Tbsp grainy mustard
1 Tbsp Piquant Post Açafroa
2 cups vegan mozzarella
Salt and pepper to taste
To Serve: steamed carrots & broccoli, roasted potato, toasted crusty bread
Instructions
Heat the vegan butter in a medium sauce pan and add the minced garlic. Sauté for about 2 mins over low heat and then whisk in the flour.
Cook the flour, butter and garlic for another 2 mins or so. Whisk in the beer, vegetable broth, mustard, and Piquant Post Açafroa. Whisk well. Bring to a low simmer.
Add the vegan mozzarella little by little until it’s completely melted, whisking frequently. Season to taste with salt and pepper.
Serve immediately with toasted crusty bread, roasted potato, steamed broccoli and carrots.
Notes
If the fondue is too thick, you can thin it out with a little more water or non-dairy milk.
For a different flavor, you can use a dry white wine instead of beer!
Leftover fondue can be refrigerated and reheated. Just add a little water or non-dairy milk to thin it out as it will thicken when cooled.
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