Vegan Pimento Cheese Fondue

By Kathy_Hester

Make this fondue for dinner one night and use the leftovers in sandwiches the next day! From The Vegan Slow Cooker, written by Kathy Hester and published by Fair Winds Press

Ingredients

• 1 can (15 ounces, or 420 g) white beans, drained and rinsed, or 1 1/2 cups (340 g) homemade
• 3/4 cup (180 ml) water
• 2 tablespoons (12 g) vegan chicken-flavored bouillon
• 1 jar (2 ounces, or 56 g) diced pimentos, drained
• 2 cups (225 g) shredded Daiya vegan cheddar cheese
• 2 tablespoons (28 g) vegan mayonnaise or olive oil
• 1/2 teaspoon stone-ground mustard
• Salt and pepper, to taste

Preparation

Step 1

Add the beans and the water to a food processor or blender and purée until smooth.

Slow Cooker Method:
Oil the crock of a 1 1/2 to 2 quart slow cooker. Add the purée and the remaining ingredients and cook on low for 1 to 1 1/2 hours, or until the cheese is fully melted.

You will need to stir it a few times (about every 20 minutes) during cooking to fully incorporate the cheese as it melts. If you prefer a thinner fondue, just add more water until it is the consistency that you desire.

Stove-Top Method
Add the purée and the remaining ingredients to a saucepan and cook on low until the cheese is fully melted. You need to stir the whole time to make sure it doesn't burn on the bottom.