Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashews
  • 1/2 cup diced russet potato
  • 1 garlic clove
  • 2 tablespoons white miso paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons tapioca starch
  • 1/2 teaspoon white pepper
  • 1 cup unflavored and unsweetened non-dairy milk, (divided)
  • 1 cup dry white wine
  • Salt to taste
  • Bread cubes
  • Apple or pear slices
  • Lightly steamed veggies
  • Grapes

Instruction

  • Place the cashews and potato into a small saucepan and cover with water. Set over high heat and bring the water to a boil.
  • Lower the heat and allow the water to simmer for 20 minutes. 
  • Remove the pot from heat and drain the water.
  • Transfer the cashews and potato to the bowl of a food processor fitted with an s-blade. Add the garlic, miso, mustard, lemon juice, tapioca starch, white pepper, and 1/4 cup of the non-dairy milk.
  • Blend to form a smooth paste, stopping to scrape down the sides of the bowl as needed.
  • Add another 1/4 cup of milk and blend again, until smooth.
  • Add the remaining 1/2 cup of milk and blend again, until smooth.
  • Pour the wine into a medium pot and set over high heat. Bring the wine to a boil.
  • Lower the heat and allow the wine to simmer for 4 minutes, until reduced by about half.
  • Stir in the cashew mixture and bring everything back up to a simmer.
  • Allow the mixture to simmer for about 4 minutes, until it thickens up just a bit and becomes a bit more elastic.
  • Taste test and season with salt to taste, if needed.
  • Transfer the mixture to a fondue pot and serve with dippers of your choice.