Fondue is a family favorite recipe, and one I have tried, with varying degrees of success, to veganize over the years. Tonight, I found something that I am finally happy with.
- 1 cup raw, unsalted cashew pieces
- 3 cups water
- 1 cup water
- 3 cloves of garlic
- 1 tablespoon light Miso
- 1/2 cup nutritional yeast flakes
- 1 1/2 cups sweet white wine (I used moscato)
- juice of one lemon
- 2 tablespoons tapioca flour
- dash of nutmeg (about 1/16th tsp)
- white pepper
Start by placing the cashews and about 3 cups of water in a heavy saucepan. Bring to a boil, and boil for 15 minutes. Drain the cashew pieces. Place them into a blender, and add the reserved cup of water, and all of the remaining ingredients. Blend until creamy and smooth, how long is going to depend on your blender - it takes about 3 minutes in my mid-grade Oster. Return to the saucepan and cook on medium low heat, stirring frequently, until it starts to bubble and is thickened.
Serve with chunks of bread to dip, steamed broccoli, chunks of crisp, sweet apple (fujis are good), a salad, and the rest of the bottle of wine!
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