SILKY CHEESE FONDUE

SERVES 6 TO 8 PORTIONS

227g (8oz) fingerling potatoes (or baby Dutch Yellow Potatoes)

1 1/2 cups raw cashews, soaked in warm water for at least 1 hour and drained, water reserved

3/4 cup reserved soaking water

3 tbsp. nutritional yeast

2 tbsp. sauerkraut

2 tbsp. refined coconut oil

1/2 tsp. onion powder

1/2 tsp. garlic powder

1 cup vegan dry white wine

1/4 cup water

3 tbsp. tapioca powder Salt, optional

SUGGESTED DIPPERS

Cubed vegan bread (gluten-free if necessary)

Cherry tomatoes

Chopped roasted or steamed veggies, such as carrots, mushrooms, asparagus, broccoli, cauliflower, or even potatoes or sweet potatoes

Fresh fruit, such as apple or pear slices or grapesal

NUTRITIONAL VALUES

Calories: 241kcal
Fat: 9.2g (0.9g S.Fat)
Carbs: 75.6g
Protein: 12.3g
Sugar: 22.3g
Sodium: 502mg

METHOD

Cover the fingerling potatoes with water in a medium pot. Cook for 7 to 8 minutes, or until the potatoes are tender. Remove from the heat and set aside to drain. Combine the potatoes, cashews, reserved soaking water, nutritional yeast, sauerkraut, coconut oil, onion powder, and garlic powder in a blender. Transfer to a medium pot after blending until smooth. Cook, stirring occasionally, over medium heat until thoroughly heated, about 5 minutes. Turn the heat down to medium-low. Cook for another 5 minutes after adding the wine.

Whisk together the water and tapioca powder in a cup or small bowl. Cook, stirring constantly, until the fondue thickens and becomes glossy. If desired, season with salt. Remove from the heat and place over a tea light candle in a double boiler or fondue pot. Serve immediately with your preferred dippers. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.