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Digital Subscriptions > Vegan Food & Living Magazine > Sep-18 > Say cheese

Say cheese

Dairy is done, but cheese is still on the menu with a variety of tasty nut cheeses

Cashew cheese fondue

A warm, gooey cheese fondue is a luxurious way to add to a meal and can turn even raw veg into a tasty treat. Whip up a hot batch of this cashew-based cheese and get dipping!

By Yvonne Holzl-Singh

Serves 1-2 | Prep 5 mins | Cook 5 mins | Calories 327 (per 100g)

100g (3½oz) cashew nuts

150ml (5floz) vegan white wine

100ml (3½floz) rejuvelac

80ml (3floz) water

20g (¾oz) corn oil or another neutral-tasting vegetable oil

2 tbsp yeast flakes

½ tsp Dijon mustard

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About Vegan Food & Living Magazine

There's no doubt that vegan street food is taking the world by storm, so this issue we celebrate it in all its glory. From Gaz Oakley's fully loaded burritos to sweet potato nachos and hoisin mushroom steam buns, we've a host of recipes that make the most of the world's best flavours and colours. Also this issue, we cook up a tapas feast, reveal how to make your own vegan cheese and share our favourite homemade ice cream recipes. We also focus on calcium to reveal the top plant sources and share the ultimate calcium-rich meal plan. Plus settle down for a watch party with the best documentaries that will make non-vegans rethink their values and share top tips for embracing mindfulness this autumn. Download your issue today!