Raclette is traditionally associated with cozy winter evenings, melted cheese, and warm potatoes. However, there’s nothing stopping you from reimagining this classic during the beautiful summer season. Are you planning summer barbecues with friends or family and want to add a touch of raclette, but without animal-based cheese or simply by reducing your consumption of conventional dairy products? There are many plant-based alternatives to keep all the fun of raclette, adapted for summer grilling!

In this article, we invite you to explore different plant-based cheese options, delicious vegetables to grill, protein-rich ingredients, and side dish ideas for a flavorful summer raclette. We will also discuss how these alternatives can benefit health and the environment. The goal is for you to enjoy small gourmet pleasures while creating a plate that respects your values and honors the sun.

What is Raclette, and Why Revisit it in Summer?

Raclette is a dish originating from Switzerland, known for its cheese of the same name, traditionally placed under a heat source to melt and pour over potatoes and vegetables. Typical accompaniments include pickles, pickled onions, and sometimes dried meat. While this image remains anchored in the cold season, nothing prevents us from playing with this culinary concept when the warm days return.

In summer, barbecues and grills are often multiplied. Hydrating, sharing a convivial and refreshing meal while enjoying the outdoors: it’s the perfect occasion for a plant-based raclette. The idea is to use either an outdoor raclette device, an electric barbecue, or a traditional grill to melt or heat plant-based cheeses. These are paired with grilled vegetables, protein preparations, colorful salads, and a thousand other ideas. Thus, summer becomes the perfect backdrop to extend the warm spirit of raclette.

Plant-Based Cheeses: A Top Choice for Summer Grilling

To concoct a plant-based raclette, the first step is to find cheeses without animal milk. These 100% plant-based products are sometimes referred to as “fauxmage.” Various artisanal or industrial brands offer them today, some even dedicated to fondue or raclette. The advantage is that you can play with flavors (smoky, herbs, plain) or textures (melty, creamy, sliceable).

Why Choose Plant-Based Cheese?

1. Animal Welfare
   Many people choose veganism or reduce their consumption of animal products for ethical reasons. By choosing plant-based cheese, you sharpen your sensitivity to the animal cause while enjoying yourself.

2. Environment and Sustainability
   Plant-based cheeses generally have less environmental impact. Intensive farming, necessary for milk production, weighs on water and energy resources. A soy or nut-based cheese can reduce your ecological footprint in comparison.

3. Culinary Discovery
   It’s a culinary journey: almonds, cashews, soy, chickpeas… The plant bases are numerous and often rich in flavors. They allow you to explore new tastes and textures while diversifying your diet.

4. Potential Health Benefits
   Plant-based cheeses can be lower in fat, contain less cholesterol, and be more digestible for some people. That said, as with any processed food, it’s important to read labels: some fauxmages can be high in additives or refined oils. Ideally, choose artisanal, organic versions, or make them yourself when possible.

Which Plant-Based Cheese Options to Favor?

Today, there is no shortage of choices in organic stores, as well as in more and more traditional supermarkets. Some brands specialize in making plant-based cheeses specifically targeting “melting and gratinating” use. Here are some tips for a successful plant-based raclette:

1. Cashew-Based Cheeses
   These products are often creamy and known for their delicate and slightly sweet taste. Some are naturally fermented to reproduce the aroma of aged cheese. For raclette, favor those that indicate they can melt with heat. You’ll get a creamy result, ideal for covering your grilled vegetables.

2. Soy-Based Cheeses
   Like tofu, soy cheese can come in various flavors (smoked, herb, spicy…). In the fresh aisles, you can sometimes find slices specifically designed for gratinating. They melt nicely and can be placed on the grill, in a pan, or on bread.

3. Potato or Starch-Based Cheeses
   Some industrial fauxmages use potatoes, tapioca starch, or potato starch to create a stretchy texture. These cheeses are simple to use: place them on a mini raclette bowl, and let them melt like classic cheese.

4. Brazil Nut, Almond, or Seed-Based Cheeses
   Besides cashews, many other nuts allow for the production of cheese pastes. They are often more expensive, but they sometimes offer an exceptional aromatic palette. For a summer raclette, try those with herbs or slightly smoked to mimic the flavor of raw milk.

5. Homemade Production
   If you have a food processor, you can try making your own plant-based cheese. It’s quite simple: soaked cashews, nutritional yeast, salt, lemon juice, and possibly a small portion of starch for consistency. You can add herbs like rosemary, thyme, or spices. With a little practice, you can create a custom fauxmage for your summer grills.

The Star Vegetables of Summer Raclette

In summer, vegetables are in the spotlight: colorful, flavorful, sun-drenched. When grilled, they release caramelized aromas that pair wonderfully with a melty plant-based cheese. Here are some vegetables to include on the menu:

1. Zucchini
   Cut into slices neither too thick nor too thin, zucchini is perfect for the grill. Their tender flesh becomes sweeter, and they pair well with smoked fauxmages.

2. Eggplants
   Sliced into rounds or long strips, eggplants take on a silky texture once grilled. They easily absorb oils, so it’s recommended to lightly brush them with olive oil, herbs, and salt for a more gourmet result.

3. Bell Peppers
   Red, yellow, orange, or green, bell peppers add a colorful and sweet touch to your raclette. Simply cut them into strips, remove the white parts, and grill them. A light marinade of oil and lemon will enhance their taste.

4. Mushrooms
   Paris mushrooms, portobellos, or shiitakes bring a much-appreciated “earthy” aroma. They become deliciously juicy when grilled, and their texture pairs well with plant-based raclette.

5. Red and White Onions
   Once caramelized on the plate or grill, they become sweet and tender. Perfect for adding extra flavor under the melted cheese.

6. Potatoes
   It’s impossible to talk about raclette without mentioning potatoes. In summer, you can prepare new potatoes or small new potatoes. Pre-cook them in water until tender, then place them on the grill for a light coloring.

7. Cherry Tomatoes
   Skewered or simply placed on a grill, cherry tomatoes burst with flavor in just a few minutes. Pair with a drizzle of oil and a pinch of Herbes de Provence.

Protein-Rich and Gourmet Alternatives

For a plant-based and summer raclette, it’s useful to add sources of plant-based proteins. Not only does this balance your menu, but it also contributes to the diversity of flavors and textures.

1. Tofu
   Firm tofu is well-suited for grilling. You can marinate it with herbs, soy sauce, ginger, or even curry before quickly grilling it. Cut it into slices or cubes for a nice caramelization.

2. Tempeh
   Originating from Indonesia, tempeh is made from fermented soybeans. It has a slightly more pronounced flavor and a firmer texture than tofu. It can be marinated and grilled similarly to accompany your raclette.

3. Seitan
   Made from wheat protein, seitan has a firm texture that sometimes resembles certain meats. It withstands barbecue cooking very well. You can slice it and brush it with a plant-based barbecue sauce beforehand.

4. Legumes
   If you appreciate simplicity, opt for legumes like lentils or chickpeas. You can make homemade patties or cook them in advance to offer in salads. They integrate perfectly into a plant-based raclette dish to balance the protein intake.

5. Plant-Based Protein Skewers
   Offer skewers alternating tofu cubes, pieces of bell peppers, zucchini slices, and onions. They’re convenient to place on the grill and fun to eat. Drizzle them with a silky marinade (oil, soy, maple syrup or plant-based honey, spices) to brown them to perfection.

Side Dish Ideas

To bring even more diversity to your summer raclette table, don’t forget a few side dishes that will make all the difference:

1. Fresh Salads

   • A crunchy green salad, garnished with cucumbers, radishes, or toasted seeds.
   • A cold pasta salad with sun-dried tomatoes, olives, and a light vinaigrette.
   • A quinoa salad with grilled vegetables diced and fresh basil.

2. Sauces and Dips

   • Plant-based tzatziki sauce, made with soy yogurt and grated cucumber.
   • Homemade guacamole, enhanced with a pinch of paprika.
   • Herb tomato sauce, for a tangy touch.
   • Hummus or eggplant caviar (baba ganoush), to spread on hot vegetables.

3. Pickles and Condiments
   A true raclette, even in summer, wouldn’t be complete without these small jars of pickles and pickled onions. They awaken the palate and contrast with the softness of melted cheese.

4. Fresh Bread or Grilled Baguette
   To soak up the melted cheese or accompany your vegetables, artisanal bread, slightly grilled, will work wonders. Consider a seeded or whole-grain bread for a bit more character.

5. Grilled Fruits for Dessert
   At the end of the meal, why not grill a few slices of pineapple, nectarines, or peaches to conclude on a sweet and light note?

The Ecological Interest of Plant-Based Alternatives

Opting for plant-based products is not just a matter of taste or diet. It’s also a green gesture. Large-scale farming is one of the major causes of deforestation and water consumption. Whether it’s meat production or dairy production, the demand for resources is considerable. By reducing our consumption of animal products, we limit, on our scale, the impact on the planet.

Moreover, the production of plant-based cheeses often uses ingredients less demanding in water and agricultural land than dairy production. For example, almonds and cashews require less space than dairy cow farming (although attention should be paid to the irrigation issue in the case of almonds). It’s also an opportunity to encourage small producers who develop local and organic alternatives, less polluting and less intensive.

Essentials for Successful Summer Grilling

For your grilling and summer raclette to be a success, here’s a little reminder of important points to consider:

1. Cooking Equipment
   Depending on the space you have, you can opt for a charcoal, electric, or gas barbecue. There are also portable raclette devices that work with tea light candles. In any case, choose quality equipment that is easy to adjust and clean.

2. The Marinade
   If you’re using protein foods (tofu, tempeh, seitan), don’t forget their marinade. This will give them more flavor and prevent them from drying out too quickly on the grill. Ideally, let them marinate a few hours in advance, in the fridge.

3. Cooking the Vegetables
   Be careful not to overcook your vegetables. They should retain their shape and remain slightly crunchy. Regularly test their cooking with a fork or tongs.

4. Presentation
   Arrange your ingredients on large dishes or bowls so that everyone can easily serve themselves. Uncover your slices of plant-based cheese in small bowls, ready to be melted on the grill, a raclette device, or a pan.

5. Conviviality
   One of the assets of raclette, even in summer, is that everyone enjoys cooking a little. This makes the meal longer, more convivial, and allows you to fully appreciate the company of your guests.

Tips and Tricks to Impress Your Guests

Here are some ideas to go further and offer a summer plant-based raclette as surprising as it is delicious:

1. Dare the Sweet-Savory Raclette
   Mix vegetables and fruits on the grill. Think, for example, of slices of pineapple or peaches, paired with melted plant-based cheese and a drizzle of sweet soy sauce. The contrasts of flavors will surprise your guests.

2. Customize Your Melted Cheese
   When placing the fauxmage in the pan, add a few pinches of spices: curry, smoked paprika, Herbes de Provence. Let the cheese melt on the grill, then pour it over your vegetables, potatoes, or bread.

3. Provide Several Types of Fauxmages
   Like a tasting, offer, for example, a fauxmage based on rice or potatoes (rather neutral), another based on creamier cashews, and a third flavored (cumin, garlic, fresh herbs). Everyone can taste and compare.

4. Serve Varied Sauces
   Place several sauces on the table: homemade barbecue sauce, tahini-lemon sauce, mild mustard, spicy ketchup, plant-based mayo… There are a thousand and one ways to spice up a plant-based raclette dish.

5. Think About Color
   To combine softness and visual pleasure, choose seasonal vegetables of different colors: red, yellow, green peppers, purple eggplants, light green zucchini, brown mushrooms. Play with the decoration for a guaranteed wow effect.

6. Offer a Toppings Bar
   To personalize each plate, provide seeds (sesame, sunflower, pumpkin), chopped nuts, fresh herbs (basil, chives, parsley), and spices (Espelette pepper, curry, paprika). Everyone can garnish their vegetables as they wish.

7. Consider an Icy Final Touch
   After the hot raclette, surprise your guests with homemade fruit sorbet or a fresh fruit salad. This will bring lightness and freshness to conclude the meal.

Preparation Tips: Speed and Organization

• Plan Ahead: Decide on the vegetables to grill and the plant-based cheeses to offer, then shop accordingly. If you plan to make homemade cheese, practice a bit in advance to adjust the texture.
• Marinate Your Foods in the Fridge: A few hours are enough for tofu, tempeh, or seitan to soak up a marinade. This way, you avoid wasting time on the day.
• Provide Alternatives: Not everyone necessarily wants plant-based cheese. Also offer plain grilled vegetables, fresh salads, varied sauces. This way, everyone will find something they like, whether they are vegan, vegetarian, or curious omnivores.
• Anticipate Logistics: It can be complicated to manage the cooking of many foods at once. If you are many, consider cutting each vegetable in advance and planning several dishes to differentiate what is already cooked from what is not.

Conclusion

The idea of a plant-based raclette in summer may seem original, even unsettling for purists. But that’s precisely what makes it so charming. By mixing the pleasure of grilling, sunny seasons, and innovative plant-based cheeses, you’ll get a convivial meal that respects the tradition of raclette while transforming it. Your table will be adorned with colors, varied flavors, and genuine warmth: that of shared pleasure among friends or family, outdoors, under beautiful summer light.

Opting for plant-based cheeses also means practicing more sustainable and animal-friendly cooking while discovering new tastes. Sun-drenched, grilled, caramelized vegetables pair perfectly with the creaminess of melted fauxmage. Add a few homemade sauces, condiments, colorful salads, and skillfully prepared plant-based proteins, and you’ll have a buffet that will delight everyone.

So, ready to take the plunge and try this new way of enjoying raclette? Send out the invitations, bring out your barbecue or raclette device, and concoct a feast that combines pleasure, ethics, and indulgence. You’ll see: sharing this moment in the sun is an unforgettable experience. Enjoy your meal and happy discovery to all!