Vegan Pumpkin Cheese Fondue

This vegan pumpkin cheese fondue is fresh, festive and addictive!

Sourdough cubes, Fritos, pretzel rods, chips… They’re all invited to the fondue party. This certainly isn’t some meltable box mix you can buy from the grocery store. It’s fresh, cheesy and addictively delicious! 

Prep Time – 20 minutes
Cook Time – 55 minutes
Soaking – 20 minutes
Total Time – 1 hour 35 minutes
Servings – 3 cups



2 to 2 1/2 lb pie pumpkin
3 Tbsp. rough chopped white onion
1 Tbsp. rough chopped leek
1 Tbsp. rough chopped garlic cloves (about 2 to 3 cloves)
1/4 tsp. sea salt
1 Tbsp. neutral vegetable oil


1 1/2 cup unsweetened non-dairy milk
1/2 cup raw cashews (soaked in hot water for 20 minutes and drained)
1 Tbsp. tomato paste
1 Tbsp. apple cider vinegar
3 Tbsp. nutritional yeast
1/2 cup vegan cheddar shreds + extra for garnish
1/2 tsp. smoked paprika
1/4 tsp. sea salt
1/4 tsp. chili powder
1/8 tsp. ground nutmeg
vegan parmesan shreds, as garnish (optional)


Sourdough cubes
Pretzel rods
Ruffle sea salt chips


  1. Preheat the oven to 400 F.
  2. Turn the pumpkin on its side and cut off the top third (stem side) of the pumpkin. The other side will be used as a serving bowl for the fondue. Scoop out the seeds and stringy bits, keeping the pumpkin flesh intact. Set aside the stem and pumpkin bowl. Wash the stringy bits off the pumpkin seeds and reserve for another use, if you want.
  3. In a small food processor, add white onion, leek, garlic, sea salt and vegetable oil. Pulse chop until finely minced. Use your hands to rub the mixture all over the inside of the pumpkin bowl and flesh of the stem side. You can also do this by finely chopping the leek and onion, mincing the garlic and then combining with vegetable oil and sea salt in a bowl.
  4. Place both the stem side and pumpkin bowl onto a baking sheet and roast for 45 minutes. Once roasted, scrape off the pumpkin flesh from the stem side only, so you have about a 1/2 cup of pumpkin to add to the fondue in the next step. Also scrape out the onion and garlic mince from the pumpkin bowl, leaving the roasted flesh intact.
  5. To make the fondue, to a high-powered blender add the roasted pumpkin flesh and the onion and garlic mince. Add non-dairy milk, cashews, tomato paste, apple cider vinegar, nutritional yeast, vegan cheese shreds, smoked paprika, sea salt, chili powder, and nutmeg.
  6. In a pot over medium-low heat, add the fondue mixture and heat it up slowly. Stir constantly so the bottom doesn’t brown and simmer the mixture for about 5 to 7 minutes until it’s thick enough to coat the back of a spoon and has turned a deeper orange colour.
  7. Ladle the fondue into the pumpkin bowl and garnish with some extra vegan cheddar and parmesan shreds. Serve with the dippers on the side.
  8. Depending on the size of your pumpkin, you may be able to serve all of the fondue in the pumpkin. If not, keep the fondue warm on the stovetop over low heat and refill the pumpkin bowl as needed. You can also refrigerate the fondue and heat it up again with a little bit of non-dairy milk before serving.

 Nutrition facts per cup Calories 195; protein 6 g; fat 15 g; carbs 12 g

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