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Skinny Dip White Bean Fondue

A feature recipe from My New Roots by Sarah Britton

I was born in the wrong decade. I totally missed the fondue era! The idea of a group sitting around a bubbling cauldron, dipping magical food wands into the creamy depths, sounds like a pretty rad time to me. I felt left out, so here is my version for a healthier era.

This skinny dip white bean fondue is, of course, made with beans. It’s vegan, full of protein and fiber, but here you can totally gorge yourself and not feel as if you’ve done your body a disservice. I use nutritional yeast to make it taste a little cheesy, and miso to give it that umami richness. Serve it with your favorite dip-ables, like roasted veggies, really good whole- grain sourdough bread, and even sturdy greens like kale. This would make an equally amazing pasta sauce.

  • 3 cups / 500g cooked white beans (such as butter beans, Great Northern, cannellini, etc.)
  • 3 garlic cloves
  • 1⁄2 cup / 30g nutritional yeast
  • 1⁄4 cup / 60ml cold-pressed olive oil
  • 1⁄2 teaspoon fine sea salt
  • 11⁄2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons white miso (do not use dark miso)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup or raw honey
  • Cut-up raw vegetables, raw sturdy greens, and/or cubed whole-grain sourdough bread (gluten-free if desired) for dipping

4 Servings

  1. Combine the beans, garlic, nutritional yeast, olive oil, salt, lemon juice, miso, mustard and maple syrup in a blender and blend on high speed, adding up to 11⁄2 cups/340ml water as necessary, until totally smooth and creamy. You are looking for a thick, cheese-like sauce. Season with more salt if necessary.
  2. Pour the contents into a fondue pot or a saucepan that you can set on the table. Heat until just starting to bubble. Remove from the heat and serve immediately, with veggies, greens, and/or bread for dipping. Reheat as necessary. Store any leftovers, covered, in the fridge for 5 days.


In general, lighter-colored miso pastes are milder and sweeter, and appropriate in salad dressings and light sauces, such as this recipe. Darker miso is typically used for braises, glazes and gravies. The main ingredients in white miso are soybeans, rice, and barley, so it is high in both fiber and protein. Miso provides the body with a wide variety of phytonutrient antioxidants and anti-inflammatory substances. Because miso is fermented, it is probiotic, and therefore excellent for improving digestive health.

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