Foolproof Creamy Dairy-Free Cheese Fondue
By Estella Schweizer · vegnews.com
Serves 4
A smooth, creamy dairy-free fondue made from blended white beans and cashews, thickened with tapioca and spiked with white wine.
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| 240 ml canned white beans | Blend beans, cashew butter, yeast, miso, mustard, salt, turmeric & water until smooth | Add bean purée, bring to boil, stirring constantly | Add tapioca slurry, simmer until thick, stirring constantly | Gradually stir in remaining wine to desired consistency | Season with pepper, transfer to fondue dish on low heat | Dip baguette cubes, stir every few minutes |
| 120 ml cashew butter | ||||||
| 30 g nutritional yeast | ||||||
| 1 tablespoon miso | ||||||
| 1 teaspoon spicy mustard | ||||||
| 1 teaspoon salt | ||||||
| 1/8 teaspoon ground turmeric | ||||||
| 480 ml water | ||||||
| 1 tablespoon canola oil | Warm oil & sauté garlic until fragrant | |||||
| 1 garlic clove, peeled and finely chopped | ||||||
| 3 tablespoons tapioca flour | Whisk tapioca flour & wine until smooth | |||||
| 1/4 cup + 2 tablespoons white wine (for slurry) | ||||||
| 1/4 cup white wine (remaining) | ||||||
| 1/4 teaspoon white pepper | ||||||
| Cubes of baguette |
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