VEGAN FONDUE

There are recipes that seem to wait for winter to arrive. As soon as the temperature drops a few degrees, the house calls for a blanket on the sofa, a glass of wine, good conversation and, inevitably, a steaming fondue in the center of the table.

Whenever the cold days arrive, I return to the incredible season I spent in the Swiss Alps. Not by plane, but through memory. I can still see the wooden chalets scattered across the mountains, the illuminated windows contrasting with the snow outside, and the smoke painting the icy sky as it rose from the chimneys. While the cats remained comfortably warm, watching the snow fall through the window, Scott and I would ride the cable cars that crisscrossed the mountains, almost always in search of a hot chocolate served in the small cafes of the ski resorts. There was something about that ritual that made time move slower.

Here in Brazil, I like to recreate a bit of that atmosphere whenever the temperatures drop. The fireplace is lit again, while Baloo and Suki discreetly compete for the best spot by the fire, sleeping soundly, completely indifferent to the rest of the house.

For a long time, it seemed that this tradition belonged only to cheese-laden fondues. Plant-based cuisine, however, has a habit of challenging certainties. It proves that it's possible to achieve the same creaminess, comfort, and richness of flavor without giving up any of these small rituals.

Because, in the end, the cheese was never the star. It was always the people gathered around the pot, the conversations that lasted all night, the glasses that kept refilling without anyone noticing, the bread slowly disappearing, and that delicious feeling that it's not yet time for the night to end.

Light the chafing dish. Pour a good wine. Who knows, for a few hours, your table might also find a little journey to the Alps. Because some trips don't begin when we pack our bags, but when a simple aroma awakens a memory.

REVENUE

• 2 cups of cooked arracacha

• 1 tablespoon of cornstarch

• 4 tablespoons of nutritional yeast (optional)

• 1 tablespoon of garlic powder

• 5 tablespoons of olive oil

• 3 tablespoons of apple cider vinegar

• ½ cup of water

• 1 cup of white wine

• 1 cup of cashew nuts

• Salt to taste

• Nutmeg to taste

If you were to ask me what the one worthwhile planning step is for this recipe, I'd say: remember to soak the cashews overnight. They become so soft that the fondue gains a creaminess that would make many cheeses envious.

But, since life doesn't always give you a warning when you're craving fondue, there's a plan B. Cook the chestnuts for 30 to 40 minutes, until they're very soft. Nobody needs to know you improvised.

Meanwhile, cook the arracacha until very soft. Drain the water and quickly mash it just enough to measure out two cups. Don't worry about making it perfect. The blender (or food processor) will take care of the rest for you.

Now add all the ingredients — except the olive oil — and beat until you get a completely smooth cream, the kind that feels like velvet and makes you stop for a second and think: "this already looks too good to be true".

Pour the cream into the fondue pot. Cook over medium heat, stirring constantly, until bubbles begin to appear on the surface. It's the recipe's delicate way of letting you know it's ready.

Turn off the heat, add the olive oil and mix well. It seems like a small detail, but it's what gives it that silky finish that makes all the difference.

Now comes the best part.

Place the fondue pot on the burner, gather your friends, settle down for good conversation, and forget about the clock for a few hours. Fondue has this curious effect: it starts as a recipe and ends as the perfect excuse to extend the evening.

Just a word of advice: don't skimp on the bread. There's always someone who says, "I'll just have a little piece..." and, mysteriously, it's that very person who asks to scrape the pan clean at the end.

The side dishes are a spectacle in themselves. I love serving this fondue with sun-dried tomatoes, smoked eggplant, rustic-style baked potatoes, and a good wine. It's a simple combination, but it transforms any ordinary night into one that you'll cherish forever.

Perhaps that's the greatest charm of fondue. It doesn't just satisfy hunger. It fuels conversation, brings people closer, and makes time slow down for a few hours.

The memories of the Swiss Alps that inspired this recipe…

Mürren

Zuoz

Glacier 3000

Grindelwald