Easy Vegan Cheese Fondue

🧂 Ingredients

• 2 potatoes

  10.6 oz, peeled and diced
• 1 carrot

  3.5 oz, peeled and diced
• ⅔ cups raw cashews

  *see notes for a nut-free version
• 1 ½ cups water

  or more to desired consistency
• 1 tbsp olive oil

  or canola oil
• 1 large onion

  chopped, or 2-3 tsp onion powder
• 3-4 cloves garlic

  chopped or 1 tsp garlic powder
• 4 tbsp nutritional yeast flakes
• 2 tsp mustard

  or white miso paste
• 1 ⅓ tsp sea salt

  or to taste
• 1 cup white wine

  or vegetable stock
• 3 tbsp tapioca starch
• bread
• potatoes
• vegetables

  e.g. broccoli, carrots, pickles

Instructions

• 1 Put the potatoes, carrots, cashews, and water in a pot. Cover the pot and bring
  everything to a boil. Cook for about 10-15 minutes, or until the vegetables are
  soft enough to blend.
• 2 Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and a
  pinch of salt and sauté until translucent, about 3 minutes. Then add the garlic
  and sauté for another minute until fragrant.
• 3 Once the potatoes and carrots are done cooking, transfer the while mixture (+
  cashews and cooking water) to a blender. Add cooked onions, garlic, nutritional
  yeast flakes, mustard, and salt and blend until creamy.
• 4 Then pour the sauce into a large, deep pan or pot. Whisk in the white wine and
  tapioca starch and bring to a boil. Simmer briefly until it thickens and gets
  creamy. Taste and adjust seasonings as needed.
• 5 Serve the sauce in a fondue pot or straight from the pan with bread, potatoes,
  vegetables, or any side dishes you like.
• 6 Enjoy!

Nutrition Info