Roasted potatoes, apples, pears, crusty bread—heck, even skewered pasta like rigatoni, rotelle, and cavatappi—they’re all good dippers for this easy, dairy-free fondue from the Let’s Go Nuts cookbook. Now let’s get this vegan fondue celebration began.
What you want:
1 cup canned white beans
½ cup cashew butter
⅓ cup dietary yeast
1 tablespoon miso
1 teaspoon spicy mustard
1 teaspoon salt
⅛ teaspoon floor turmeric
2 cups water
3 tablespoons tapioca flour
¾ cup dry white wine, divided
1 tablespoon canola oil
1 garlic clove, peeled and finely chopped
¼ teaspoon white pepper
Cubes of baguette
What you do:
- Right into a high-speed blender, add beans, cashew butter, yeast, miso, mustard, salt, turmeric, and water. Mix right into a easy purée.
- In a small bowl, stir tapioca flour and ¼ cup and a couple of tablespoons of white wine till easy.
- In a big saucepan over medium warmth, heat oil and sauté garlic till aromatic. Add bean and cashew purée and produce to a boil, stirring continuously. Add tapioca paste and simmer gently, stirring continuously, till combination is thick. Steadily stir in remaining white wine till desired consistency is achieved. Season with pepper and switch to a fondue dish on low warmth.
- Utilizing fondue forks, dip cubes of baguette into fondue. Stir each couple of minutes, to keep away from sticking to backside.
For extra plant-based recipes like this, learn:
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