Silky Cheese Fondue
Place the fingerling potatoes in a medium pot and cover with water. Boil until tender, 7 to 8 minutes. Remove from the heat and drain. Transfer the potatoes to a blender along with the cashews, res…
- Cook1 h 55 min
- Total1 h 55 min
- Serves6
- LevelAdvanced
Ingredients
- 8 ounces fingerling potatoes (or baby Dutch Yellow Potatoes)
- 1½ cups raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
- ¾ cup reserved soaking water
- 3 tbsp. nutritional yeast
- 2 tbsp. sauerkraut
- 2 tbsp. refined coconut oil
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 cup vegan dry white wine
- ¼ cup water
- 3 tbsp. tapioca powder
- salt, optional
- suggested dippers
- Cubed vegan bread (gluten-free if necessary)
- cherry tomatoes
- chopped roasted or steamed veggies, such as carrots, mushrooms, asparagus, broccoli, cauliflower, or even potatoes or # sweet potatoes
- fresh fruit, such as apple or pear slices or grapes
Preparation
- Place the fingerling potatoes in a medium pot and cover with water. Boil until tender, 7 to 8 minutes. Remove from the heat and drain. Transfer the potatoes to a blender along with the cashews, reserved soaking water, nutritional yeast, sauerkraut, coconut oil, onion powder, and garlic powder. Blend until smooth, then transfer to the medium pot. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Reduce the heat to medium-low. Add the wine and cook for another 5 minutes.
- In a cup or small bowl, whisk together the water and tapioca powder. Add to the pot and cook, stirring constantly, until the fondue is thick and glossy. Add salt, if desired. Remove from the heat and transfer to a double boiler or a fondue pot over a tea light candle. Serve immediately with the dippers of your choice. Leftovers can be refrigerated in an airtight container for 1 to 2 days.
