Plant-based "cheese" fondue

Ingredients for 4 servings:

• 200 g cashew nuts
• 1 kg potatoes
• 400 g carrot(s)
• 2 onions
• 6 garlic cloves
• some olive oil
• 25 g yeast flakes
• some salt
• 1 ½ liters of water
• 2 tbsp mustard
• ½ tbsp tapioca starch
• some pepper
• some nutmeg
• some paprika powder
• 200 ml rice cream (rice cream cuisine)
• 2 tbsp, heaped miso (Shiro Miso, e.g. from Arche)
• 1 tbsp yeast extract
• 2 kg bread(s)
• 125 ml white wine
• ½ shot of cherry brandy
• ½ tbsp baking soda

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

vegan, lactose-free, healthy

Soak the cashews in water overnight or for a few hours. Wash, peel, and dice the potatoes, carrots, onions, and 5 garlic cloves, then sauté in olive oil. Season with nutritional yeast and salt, toast, and then deglaze with the water. Add the mustard and tapioca starch. Then add the cashews and the soaking water. Season with pepper, nutmeg, and paprika. Cook until soft, then puree—or, better yet, place in a good blender to create a smooth mixture. Next, season with rice cream, shiro miso, and yeast extract. Rub the last sliced ​​garlic clove into a fondue pot. Then pour in the fondue mixture and bring to a boil. Cut the bread into cubes and set aside. Add the white wine and kirsch to the fondue mixture and add the baking soda just before serving. Gently bring everything to a boil. Now simply place the bread pieces in a basket next to the fondue, skewer them on fondue forks, dip them into the mixture, and enjoy. Note: Shiro miso has a very spicy flavor reminiscent of cheese.