Rustic Croutons with Vegan Fondue Recipe – American Special
Rustic Croutons with Vegan Fondue bring together crisp, golden cubes of crusty bread toasted with olive oil and garlic alongside a luxuriously smooth fondue made from soaked cashews, white wine, nutritional yeast, and herbs. This dairy-free dip offers rich flavor and velvety texture, making it perfect for snacking, sharing, or as a stylish appetizer. Whether hosting friends or seeking a cozy night-in treat, this pairing delivers satisfying crunch, creamy indulgence, and vibrant gourmet flair.
- Prep Time25 min
- Cook Time25 min
- Total Time50 min
For the Croutons:
- 1 loaf of crusty bread (like sourdough or French bread)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried herbs (such as thyme, rosemary, or Italian seasoning)
- Salt and pepper to taste
For the Vegan White Wine Fondue:
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1 cup vegetable broth
- 1/2 cup dry white wine
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1-2 cloves garlic, minced
- 1 tsp onion powder
- Salt and pepper to taste
- Optional: a pinch of nutmeg or smoked paprika for extra flavor
Prepare the Croutons:
Preheat your oven to 375°F (190°C).
In a large bowl, toss the bread cubes with olive oil, minced garlic, oregano, salt, and black pepper until evenly coated.
Spread the croutons in a single layer on a baking sheet.
Bake for 15-20 minutes, stirring halfway through, until they are golden brown and crispy. Remove from the oven and let cool.
Make the Vegan Fondue:
In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, cornstarch, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Blend until smooth and creamy.
Pour the mixture into a saucepan and heat over medium-low heat, stirring constantly until it thickens and becomes bubbly (about 5-7 minutes). If it’s too thick, you can add a little more plant-based milk to reach your desired consistency.
Serve:
Transfer the vegan fondue to a serving bowl and garnish with fresh herbs.
Serve the rustic croutons alongside the fondue for dipping.
Recipe Notes :
Bread Choice: Use a rustic loaf like sourdough or French bread; stale bread works well and helps the croutons crisp up without becoming too dry.
Fondue Flavor Adjustments: Tweak the fondue by adding roasted garlic, smoked paprika, or a pinch of nutmeg to deepen the savory profile.
Texture Control: If the fondue is too thick, thin it with vegetable broth or a splash of white wine; for thicker consistency, reduce liquid slightly or blend longer.
Serving & Storage Advice: Serve the croutons freshly baked for maximum crunch; store both croutons and fondue separately in airtight containers in the fridge—reheat the fondue gently to preserve creaminess.
