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200 g Violife Creamy Original flavour
5 tbsp olive oil
4 tbsp All Purpose Flour
400 ml coconut milk
1 tsp Yellow Mustard
sea salt (to taste)
black pepper (to taste)
Carrot sticks, celery sticks, breadsticks to serve
- Heat olive oil in a pot, add the sifted flour, and oil whilst whisking. Add the coconut milk, stirring until the sauce thickens. Then add the Violife Grated Original.
- Stir in the mustard and add sea salt and black pepper to taste.
- Serve the fondue in a fondue pot to keep warm and side with bread sticks and vegetable sticks.