MyNutriCounter / Vegan Cheese Fondue
70g/2.5oz raw cashews (nut)
12g/0.5oz nutritional yeast
10ml/0.3fl oz cider vinegar
40g/1.5oz tapioca starch
1/2 tsp. garlic powder
1/2 tsp. turmeric powder
375ml/12.75fl oz water
300g/10.5oz mixed vegetables for dipping (asparagus, carrots, broccoli…), cut into sticks.
1.Blanch the vegetables for a minute in boiling water. Transfer to an ice bath for 2 minutes. Drain.
2.Boil cashews for 15 minutes.
3.Process cashews, yeast, vinegar, tapioca starch, garlic powder, turmeric powder, salt and water in a blender until smooth.
4.Transfer puree into a saucepot and boil for 3-5 minutes, stirring constantly. Mixture will lump at first. Keep stirring unti smooth.
5.Serve “vegan cheese” to a fondue pot and serve with vegetable sticks.