A tasty vegan cheese fondue made with healthy ingredients that is great for dipping fruit, steamed vegetables, or gluten-free bread cubes.
Ingredients: 2 cups raw cashews, soaked overnight. 1 cup peeled and diced potatoes. 1/2 cup peeled and diced carrots. 1/4 cup nutritional yeast. 1/4 cup tapioca starch. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon turmeric. 1 teaspoon salt. 2 cups vegetable broth.
Instructions: Drain and rinse the soaked cashews. In a medium saucepan, combine cashews, potatoes, carrots, nutritional yeast, tapioca starch, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, turmeric, salt, and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-15 minutes or until vegetables are tender. Transfer the mixture to a blender and blend until smooth and creamy. Pour the mixture back into the saucepan and heat over low heat until thickened, stirring constantly. Transfer the cheese fondue to a fondue pot and serve with gluten-free bread cubes, steamed vegetables, or fruit for dipping.
Prep Time: 15 minutes
Cook Time: 20 minutes
ESOL
