Alcohol Free Cheese Fondue is one of my favorite family friendly meals. It is delicious and can be made right at the table making it a fun way to connect with family.
Normally Cheese Fondue is made with a dry white wine, like a Chablis. You are definitely welcome to make it that way if you desire. But, this version tastes fabulous without the alcohol.
I originally made mine with just chicken stock and it was a little flat. All it took was a splash of vinegar mixed in to give it that slight tang you would get from the wine. I wouldn't use distilled white vinegar (too strong) or balsamic (could color the cheese), but would stick with a milder and sweeter rice vinegar or apple cider vinegar.
Choose a gluten free bread, or go with just vegetables, for a gluten free meal. And vegetarians can use vegetable stock .
Since my son is overly sensitive to heat (it's an autism thing), I prepare it in the electric skillet at the table, then scoop the sauce into small bowls for each person.
Dairy for Dinner
More delicious dairy dinner ideas:
- Alcohol Free Cheese Fondue by That Recipe
- Cheese Burek by Art of Natural Living
- Chicken in Lemon Cream by A Day in the Life on the Farm
- Creamy Chicken and Mushroom Pasta by Making Miracles
- Loaded Beer Cheese Potato Soup by Cheese Curd In Paradise
- Pea and Ricotta Carbonara by A Kitchen Hoor's Adventures
- Scalloped Potatoes by Palatable Pastime
- Southwest Corn and Potato Chowder by Hezzi-D's Books and Cooks
Alcohol Free Cheese Fondue
- ½ pound swiss cheese (grated)
- ½ pound cheddar cheese (grated)
- 3 tablespoons cornstarch
- 1 large garlic clove (cut in half lengthwise)
- 2 cups chicken or vegetable stock (apple juice or alcohol free dry white wine)
- 1+ tablespoon mild vinegar (rice or apple cider for example)
- 1 loaf French Bread (gluten free if desired) (cut into 1 ½ inch cubes)
- assorted vegetables such as mushrooms broccoli, cauliflower, bell peppers, etc. cut into bite sized pieces or strips
- Combine both grated cheeses and coat with cornstarch.
- Place an electric skillet in the center of the table and heat to high. Rub with cut sides of the garlic.
- Pour in chicken stock and vinegar. Heat until bubbling but not boiling.
- Reduce heat to medium. Add cheese mixture one handful at a time, stirring constantly. Make sure each addition of cheese is melted before adding more.
- Serve with bread and vegetables. Diners can use fondue forks or bamboo skewers to eat directly from the skillet, or scoop out the cheese into ramekins or small bowls.