Peel potatoes, carrots, and onions and cut them in same-sized pieces. Place in a saucepan, cover with water and add a pinch of salt. Simmer for about 10-15 minutes until the vegetables are soft. Drain and collect about a cup of the cooking water.

Put the vegetables in a blender and mix with the soaked cashews, the jalapenos, the jalapeno juice, worcestershire sauce yeast flakes, and the plant-based milk. Add cooking water as needed to create a creamy sauce.

Season with garlic powder, onion powder, lemon juice, salt, pepper, and cayenne.

Boil the potatoes in salted water for about 20 minutes. Let potatoes cool down, peel if necessary and cut into thick slices.

Wash broccoli and cauliflower, cut into florets and boil in a saucepan with water for 3 minutes.

If necessary, wash, peel, and cut the remaining vegetables. You can place the veggies later in the raclette pans with a little cheese sauce or use the grill plate on top.

Place broccoli, mushrooms, zucchini, bell pepper, and corn to a pan and add vegan cheese or cheese sauce on top.

Depending on the power of your raclette, heat for 4-6 minutes until the cheese melts.

Depending on the power of your raclette, heat for 4-6 minutes until the cheese melts.

Eat with grilled tofu and grilled potato slices.

Place the potato slices and red onions in a pan and add vegan cheese or vegan cheese sauce on top.

Depending on the power of your raclette, heat for 4-6 minutes until the cheese melts.

Eat with grilled smoked tofu.

Place the tortilla chips, beans, jalapeno slices, and corn in a pan and add vegan cheese or vegan cheese sauce on top.

Depending on the power of your raclette, heat for 4-6 minutes until the cheese melts.

Put the cauliflower and beetroot in a pan.

Depending on the power of your raclette, heat for 4-6 minutes until the cauliflower turns a bit brown.

Eat with hummus, olives, and pomegranate seeds.

Place the beetroot and vegan feta in a pan.

Depending on the power of your raclette, heat for 4-6 minutes.

Eat with walnuts and pomegranate seeds.

Place pear slices, banana slices, chocolate pieces, and biscuits in a pan.

Depending on the power of your raclette, heat for 4-6 minutes so that the chocolate melts.

Peel onions and garlic. Cut onions in thin rings and slightly press garlic with the back of a knife but keep it like this as a “whole“ clove. Heat 1 tbsp oil and 1 tbsp vegan butter in a large pan and sauté onions and garlic until they are glazed.

As soon as they turn glazed, add a shot of agave nectar and let it caramelize for some minutes. They should NOT get dark but stay light.

Take a mixer and throw in soft tofu, cashews, vegan sour cream or soy cream, nutritional yeast, jalapenos and cider vinegar. Mix it until it’s a smooth unity.

Now add about ¾ of your onion-garlic-mix (put the rest beside for later). Start mixing again until everything is a delicious mash.

Season with salt, pepper, paprika and cayenne and top with the remaining fried onions.