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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

First, roast your garlic bulbs:


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).


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.


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.


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.