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Whole Roasted Garlic & Beer Fondue

Yields4 ServingsPrep Time5 minsCook Time1 hr 5 minsTotal Time1 hr 15 mins

Nuts For Cheese Roasted Garlic and Beer Fondue

 1 wedge Red Rind
 2 whole garlic bulbs
 0.25 cup almond or cashew milk
 0.50 cup lager
 0.50 tbsp arrowroot powder (or corn starch)
 0.50 tsp Dijon mustard
 0.25 tsp sea salt
 1-2 baguettes or ciabatta buns, long
 1 apple
 1 pear
1

First, roast your garlic bulbs:

2

Preheat your oven to 400 degrees F. Peel the outer layer of the bulb back and slice about ¼” of the top of the bulb, exposing the inside of the garlic. Wrap each bulb in aluminum foil and place on a baking sheet in your oven for 45 minutes (or until golden brown).

3

Once cooked, place your Nuts For Cheese, almond milk, the cloves from 1 of the bulbs (remove using a spoon), lager, arrowroot, Dijon and sea salt in a high powered blender and blend until creamy and smooth.
*Note, this makes about 4 servings, if you are feeding a larger group, double the recipe.

4

Once blended, light your fondue set and add your cheese sauce to warm it up. This takes a while to heat, so make sure you have time. While heating you can cut up the bread and fruit.

5

Once ready, dip your bread and fruit into the cheese sauce and serve. You can also dip crostini into the sauce and top with the additional roasted garlic and a piece of fruit.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 681
% Daily Value *
Total Fat 24.1g38%

Saturated Fat 10.6g53%
Cholesterol 0mg
Sodium 1219mg51%
Potassium 312mg9%
Total Carbohydrate 96.4g33%

Dietary Fiber 10.4g42%
Sugars 15.2g
Protein 20.3g41%

Calcium 8%
Iron 34%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.