Easy Creamy Vegan Fondue
Pull out your skewers because it’s time for fondue! Who knew healthy could be this good? You'll enjoy this smooth, creamy, and 'cheesy' fondue sauce. You’ll have a hard time trying to figure out...
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Cooking tools:
- Blender
- Fondue pot
- Slow cooker
- Microplane
- Silicone baking mat
- Oven
- Stove
- Pot
- Saucepan
- Whisk
- Baking sheet
- Parchment paper
- Mixing bowl
- Zip-top bag
- Cutting board
- Chef's knife
- Peeler
- Colander
- Measuring cup
- Measuring spoon
- Fork
Ingredients
- 1 yellow or white onion, quartered
- 2 Yukon gold potatoes (about 8-10 ounces), peeled and diced
- ½ cup raw cashews
- 4 garlic cloves
- 1 1/2 cups unsweetened plant-based milk
- 1 cup unsweetened plant-based yogurt (I recommend Kite Hill)
- 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 sea salt (or to taste)
- ½ teaspoon ground mustard
- ½ cup dry white wine
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