Vegan Party Fondue

by Kim Campbell

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.

Prep Time: 15 minutes | Cook Time: 15–20 minutes | Yield: 4–6 servings

Ingredients

• 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 • 1⁄2 teaspoon ground mustard • 3⁄4 teaspoon sea salt or to taste • 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

Directions

1) Put the potatoes, onion, and cashews in a small saucepan and cover with water.

Bring to a boil, then reduce the heat to medium-low. Cook just until the potatoes are tender, 10–15 minutes. Drain and allow to cool slightly. 2) Transfer the potatoes, onion, and cashews to a high-powered blender. Add the garlic, milk, yogurt, wine, miso paste, vinegar, lemon juice, nutritional yeast, tapioca starch, salt, and mustard, and blend until smooth and creamy. 3) Pour the mixture into a large saucepan and whisk over medium-high heat until thick and bubbly. It will appear to get lumpy at first, but it will become evenly thickened after 4–5 minutes.

4) Pour the “cheese” mixture into a fondue pot or a small slow cooker and heat on low to keep it warm. Serve with your favorite dippers.