Pull out your skewers because it’s time for fondue! Who knew healthy could be
this good? There’s almost nothing you won’t want to dip in this creamy, cheesy sauce. Cashews and potatoes create a creamy foundation, 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.
Reprinted from PlantPure Comfort Food (BenBella Books, 2022).
Ingredients
Ingredients
2
Yukon Gold potatoes, peeled and diced
1
yellow or white onion, quartered
½ cup
raw cashews
4
garlic cloves, peeled
1 ½ cups
unsweetened plant-based milk
1 cup
unsweetened plant-based yogurt
½ cup
dry white wine
2 Tbsp
white miso paste
1 Tbsp
white wine vinegar
1 Tbsp
lemon juice
6 Tbsp
nutritional yeast flakes
5 Tbsp
tapioca starch
¾ tsp
sea salt, or to taste
½ tsp
ground mustard
Whole-grain bread, roasted potatoes, roasted mushrooms, baked French fries, sliced veggies, cherry tomatoes, and/or sliced apples, for dipping
Instructions
Instructions
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.
Cooking Tips
Cooking Tips
1. Kite Hill makes a great unsweetened plant-based yogurt.
