Vegan Fondue


  • 2 small gold potatoes, cubed and boiled
  • 1 cup raw cashews
  • 1 cup dry white white
  • 1 cup dairy free milk - we used unsweetened almond milk
  • 3 tbsp vegan butter, melted
  • 2 ½ tbsp tapioca starch
  • 1 tbsp nutritional yeast
  • 2 tsp dijon mustard
  • 1 tsp minced garlic
  • 1 tsp onion powder
  • 1 tsp salt
  • Steamed vegetables and gluten free bread, to serve


  1. Add all ingredients except the vegetables and bread to a high speed blender. Blend on low until combined, then blend on high for about one minute, until smooth.
  2. Pour this mixture into a medium saucepan over medium heat. Bring to a low boil and cook 3-5 minutes, stirring often, until slightly thickened.
  3. Remove from heat and serve hot with steamed vegetables and pieces of gluten free bread.


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