Vegan fondue isn't only possible, it's pretty darn easy and incredibly delicious to boot! Smooth, creamy, and so luxurious...you'll want to dip everything in this stuff.
- 1 cup raw cashews
- ½ cup diced russet potato
- 1 garlic clove
- 2 tablespoons white miso paste
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons tapioca starch
- ½ teaspoon white pepper
- 1 cup unflavored and unsweetened non-dairy milk, divided
- 1 cup dry white wine
- Salt to taste
- Bread cubes
- Apple or pear slices
- Lightly steamed veggies
- Grapes
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Place the cashews and potato into a small saucepan and cover with water. Set over high heat and bring the water to a boil.
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Lower the heat and allow the water to simmer for 20 minutes.
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Remove the pot from heat and drain the water.
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Transfer the cashews and potato to the bowl of a food processor fitted with an s-blade. Add the garlic, miso, mustard, lemon juice, tapioca starch, white pepper, and ¼ cup of the non-dairy milk.
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Blend to form a smooth paste, stopping to scrape down the sides of the bowl as needed.
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Add another ¼ cup of milk and blend again, until smooth.
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Add the remaining ½ cup of milk and blend again, until smooth.
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Pour the wine into a medium pot and set over high heat. Bring the wine to a boil.
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Lower the heat and allow the wine to simmer for 4 minutes, until reduced by about half.
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Stir in the cashew mixture and bring everything back up to a simmer.
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Allow the mixture to simmer for about 4 minutes, until it thickens up just a bit and becomes a bit more elastic.
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Taste test and season with salt to taste, if needed.
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Transfer the mixture to a fondue pot and serve with dippers of your choice.