Vegan cheese fondue with kefir

Ingredients for 2 servings:

• 500 ml kefir made from soy milk, alternatively soy milk
• 2 tbsp cashew butter, store-bought or homemade
• 200 ml white wine
• 2 tbsp miso paste, white, alternatively yeast flakes or yeast extract
• 2 cloves garlic, squeezed, or garlic powder
• Salt and pepper, white
• 3 tbsp tapioca starch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

low in fat, tastes like the original

Heat the soy kefir in a saucepan. Tip: You can make your own soy kefir by soaking kefir grains in soy milk and letting them mature. Alternatively, you can use soy milk and then add a little more spice. In a glass, combine half of the wine with the miso paste, the crushed garlic, and the cashew butter until smooth (the cashew butter is a bit tricky to spread). Add this to the kefir, stir, and heat. Season with salt and pepper. If the mixture isn’t homogeneous, you can now puree everything with a hand blender. Stir the tapioca starch into the other half of the wine until smooth. Add this mixture to the kefir mixture in the saucepan and stir well. Bring to a boil once, stirring continuously. Bring to a boil once, and the mixture will thicken. Season to taste, and the vegan cheese fondue is ready. Tips: Add broth powder and/or fat to taste. For a special touch, you can also add 1-2 cubes of Asian fermented tofu (mild). This is also available in Asian stores as “preserved tofu” or “pickled tofu.” It has a Roquefort flavor.