- 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.
Silky Cheese Fondue
By Vilija C
Mar, 15th
610
Servings
8 persons
Cook Time
55 minutes
Ingredients
17
- 19
Ingredients
- 8 ounces fingerling potatoes
- 1½ cups raw cashews, soaked in warm water
- ¾ cup reserved soaking water
- 3 tablespoons nutritional yeast
- 2 tablespoons sauerkraut
- 2 tablespoons refined coconut oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup vegan dry white wine
- ¼ cup water
- 3 tablespoons tapioca powder
- Salt, optional
- For suggested dippers
- Cubed vegan bread
- Cherry tomatoes
- Chopped roasted or steamed veggies, such as carrot
- mushrooms, asparagus, broccoli, cauliflower
- or even potatoes or sweet potatoes
- Fresh fruit, such as apple or pear slices or grape
