As the festive season reaches its peak, celebrated cookbook author Meera Sodha has unveiled a show-stopping plant-based recipe designed to become the centrepiece of any gathering. Her innovative creation is a vegan pumpkin cheese fondue, a dish that promises all the indulgent, communal joy of the traditional Swiss classic but without any dairy.
A Creamy, Plant-Based Twist on a Classic
Sodha, renowned for her vibrant and accessible vegan cuisine, published this recipe in The Guardian on 27th December 2025. The concept is both clever and seasonal, using the natural sweetness and velvety texture of roasted pumpkin as the foundation for a rich, melty fondue. The recipe cleverly combines the pumpkin with a blend of ingredients like cashews, nutritional yeast, white miso, and lemon juice to create a complex, cheesy flavour profile that is entirely derived from plants.
The method is straightforward, beginning with roasting a pumpkin until it is tender and caramelised. The softened flesh is then blended with soaked cashews, which provide the essential creamy base. Key flavour agents include nutritional yeast for a savoury, cheesy note, white miso paste for umami depth, and a touch of lemon juice for brightness. A small amount of tapioca flour or cornflour is used to achieve the perfect, stringy fondue consistency when heated.
Perfect for Sharing and Dipping
This fondue is designed for sharing, evoking the convivial spirit of the holidays. Sodha suggests an array of dippers for a complete experience. Classic options like crusty bread or boiled new potatoes are recommended, alongside more contemporary choices such as roasted cauliflower florets, tenderstem broccoli, or crisp apple slices. The combination allows for a delightful mix of textures and flavours with every dip.
The recipe is part of a growing trend towards creating luxurious and satisfying vegan comfort food that doesn't compromise on taste or experience. It demonstrates how plant-based cooking can reinterpret beloved traditions, making them inclusive for all dietary preferences during celebratory meals. Sodha's focus is on creating food that feels special and celebratory, proving that festive feasting can be both indulgent and kind.
Why This Recipe Stands Out
Beyond its delicious outcome, the recipe is notable for its use of whole, seasonal ingredients. The pumpkin acts as more than just a flavour; it provides body and colour, making the fondue visually appealing as well as tasty. The inclusion of white wine in the mixture adds a sophisticated acidity that cuts through the richness, mirroring the technique used in traditional cheese fondues.
For those new to vegan cooking, this recipe serves as an excellent introduction to building depth of flavour without animal products. The techniques—roasting, blending, and gentle heating—are simple, yet the result is impressively complex. It’s a dish that is likely to surprise and delight guests, regardless of their usual dietary habits.
In summary, Meera Sodha's pumpkin cheese fondue is more than just a recipe; it's an invitation to gather, share, and enjoy a modern take on a timeless festive tradition. It encapsulates the warmth of the season in a single, bubbling pot.
