WHITE BEAN BEER FONDUE

SERVES 4 PORTIONS

FOR THE FONDUE

1/4 cup (35 g) raw cashews, soaked in warm water for 30 minutes

1 can (15 oz., or 425 g) white beans, undrained

1/2 cup (120 ml) unsweetened soy- free non-dairy milk

1/2 cup (120 ml) ale or lager (gluten-free, if necessary)

1/4 cup (15 g) nutritional yeast

2 tbsp.(15 g) tapioca starch

2 cloves of garlic, peeled

2 tsp. coconut vinegar

1 tsp. apple cider vinegar

1 tsp. Dijon mustard

1 tsp. salt

FOR DIPPING

1 1/2 cups (107 g) broccoli florets

1 1/2 cups (195 g) carrot sticks

1 1/2 cups (75 g) toasted cubed bread (gluten-free, if necessary)

1 cup (150 g) cubed green apple

1 cup (60 g) pretzels (gluten-free, if necessary)

NUTRITIONAL VALUES

Calories: 625kcal
Fat: 7.5g (2g S.Fat)
Carbs: 110.6g
Protein: 33.1g
Sugar: 13.9g
Sodium: 1062mg

METHOD

TO MAKE THE FONDUE Drain and rinse the cashews before combining them with the white beans (plus the liquid from the beans), soy-free non-dairy milk, beer, nutritional yeast, tapioca starch, garlic, both vinegars, and mustard in a blender. Transfer the cheese sauce to a large saucepan after puréeing the mixture until very smooth.

Bring the mixture to a low boil over medium heat, whisking frequently to prevent the bottom from burning. The fondue will thicken, and you want it to get hot enough so that the tapioca starch dissolves completely. When the fondue is dipped into, it should leave a thick coating of sauce on the whisk or spoon. Add the salt and stir to combine.

Serve the fondue in a small slow cooker, fondue pot, or glass bowl. Arrange the broccoli, carrot sticks, toast cubes, apple, and pretzels on a serving platter and serve with skewers for dipping.