Fondue should be experienced and enjoyed by all and with this simple and super delicious recipe, so can Vegans!
Kept as a luxury enjoyed on ski holidays, fondue is a dish that can be enjoyed all year round.
PREP TIME 15 minsCOOK TIME 35 minutesMAKES 8
Fondue:
225g of cashew nuts
112g diced russet potato
1 garlic clove
1 tablespoons of white miso paste
1 tablespoon of Dijon mustard
1 tablespoon of lemon juice
2 teaspoons of tapioca starch
½ teaspoon of white pepper
237ml of unflavoured non-dairy milk
237ml of dry white wine
Salt to season
Serving:
Bread cubes
Fruit slices
Steamed vegetables
Grapes
Preparation method
Start by placing the cashew nuts and the potatoes into a small saucepan before covering with water and placing on a high heat and bringing to the boil.
Lower the temperature of the saucepan before allowing to simmer for around 20 minutes. Remove the pan from the hot and allow to drain.
Transfer the cashew nuts and the potato into a blender, add the garlic, miso sauce, mustard, lemon juice, tapioca starch and pepper along with 60ml of milk alternative before blending together to create a smooth paste.
Add another 60ml of milk alternative before blending again. Pour the remaining milk alternative into the blender and blend for the final time.
In a small, clean saucepan, place the white wine onto a high heat before bringing to the boil. Lower the heat before allowing to simmer for a few minutes until the amount of wine has halved.
Once the mixture has halved, pour in the cashew mixture, stirring until combined, before placing on a simmer.
Once simmering, leave for a few minutes until it has begun to thicken and turned elasticated in texture.
Season to taste and transfer into your prepared fondue pot.
