Gooey Cheese Fondue - alive magazine

Name: Gooey Cheese Fondue - alive magazine
Ingredients: 4 cups water; 2 cups peeled and chopped white potatoes, such as russet; 3/4 cup nutritional yeast; 1/3 cup + 2 Tbsp dry white wine, such as chardonnay, divided; 1 Tbsp + 1 tsp unpasteurized apple cider vinegar, divided; 1/4 cup chopped white onion; 1/4 cup arborio rice; 1/4 cup raw cashews; 2 Tbsp dried red lentils; 1 Tbsp Dijon mustard; 1 1/2 tsp sea salt; 2 to 3 garlic cloves; 1/4 tsp vegan lactic acid powder (optional; see “Ooh la lactic acid”); Toasted bread; Broccoli florets; Snow peas

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Perhaps the classiest crowd-pleasing classic that I’ve veganized is this exquisite gooey cheese fondue. It’s perfect for dipping your favorite vegetables…

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