300g Violife Le Rond, diced

150g Violife Creamy Original

2 slices of Violife “Würzig Scheiben” (piquant vegan alternative to cheese), cut into sticks

1 clove of garlic, finely chopped

250ml hard cider (dry)

Slivers of lemon zest

1 tbsp cornstarch

3 tbsp Calvados

Freshly ground black pepper

1 tsp nutmeg

2 tbsp parsley, chopped

800g baguette, cut into cubes

A handful of figs, grapes and pears, sliced


1. Place the fondue pot over a medium heat and rub the inside with the garlic.

2. Add the Violife Creamy Original, Violife vegan alternative to cheese, hard cider and lemon zest slivers, and allow to melt slightly while stirring continually.

3. Add the Violife Le Rond pieces, and bring to a simmer.

4. In a small bowl, mix the cornstarch with the Calvados, and add to the pot. Season with pepper and nutmeg, and stir in the parsley.

5. Serve the fondue with the bread cubes and the sliced figs, pears and grapes.

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