Vegan Cheese Fondue - Plant-Based Vegan Recipe - Forks Over Knives

Ingredients

• 1 pound small Yukon gold potatoes, peeled and quartered
• 1 cup chopped carrots
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 cup dry white wine, such as Chardonnay
• 2 tablespoons cornstarch
• ½ cup unsweetened plant milk, such as almond, soy, or rice
• 2 tablespoons nutritional yeast
• 2 tablespoons Dijon-style mustard
• ¼ teaspoon freshly ground white pepper
• ¼ teaspoon ground turmeric
• 1 pinch ground nutmeg
• 1 pinch sea salt