Description
Pull out your skewers because it’s time for fondue! Who knew healthy could be this good? It’s difficult to figure out what not to dip in this creamy cheesy sauce. Cashews and potatoes create a creamy foundation, which is perfectly seasoned with just the right balance of sour and salty. Fondue is romantic, social, and just plain fun-I hope this recipe inspires you to throw a party
Ingredients
Units
Scale
- 2 Yukon Gold potatoes (8-10 ounces), peeled and diced
- 1 yellow or white onion, quartered
- 1/2 cup raw cashews
- 4 garlic cloves
- 1 1/2 cups unsweetened plant-based milk
- 1 cup unsweetened plant-based yogurt, store-bought (such as Kite Hill) or homemade
- 1/2 cup dry white wine
- 2 tablespoons white miso paste
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 6 tablespoons nutritional yeast flakes
- 5 tablespoons tapioca starch
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon ground mustard
- Whole-grain bread (gluten-free if necessary), roasted potatoes, roasted mushrooms, baked French fries, cut-up veggies, cherry tomatoes, and/or sliced apples, for dipping.
Instructions
- Boil: Place the potatoes, onion, and cashews in a small saucepan and cover with water. Bring to a
boil, then reduce to medium-low. Cook until the potatoes are tender, about 10–15 minutes. Drain
and cool slightly. - Blend: Transfer the potatoes, onion, and cashews to a high-powered blender. Add the garlic,
milk, yogurt, wine, miso, vinegar, lemon juice, nutritional yeast, tapioca starch, salt, and
mustard. Blend until completely smooth and creamy. - Thicken: Pour the mixture into a large saucepan and whisk over medium-high heat until thick
and bubbly. It may look lumpy at first — keep whisking — it will smooth and thicken after 4–5
minutes. - Serve: Transfer the “cheese” mixture to a fondue pot or a small slow cooker and keep on low. Serve with your favorite dippers.
- Prep Time: 15
- Cook Time: 15
