NACHO CHEESE FONDUE
A vegan fondue you don't want to miss. Ooey and gooey, perfect for dipping!
Course Appetizers
Cuisine French
- 1.5 c filtered water
- 1 c raw cashews soaked and drained
- 1 c roasted red peppers with juice in jar
- 3/4 c nutritional yeast
- 2 T arrowroot
- 2-3 t yellow mustard
- 1 T + 1 teaspoon lemon juice
- 1 t garlic granules
- 1 t onion granules
- 1/2-1 t chili powder or cumin
- 1 t sea salt
Place your cashews in a small bowl and cover with boiling water. Let sit for 10-15 minutes or until cashews are softened.
Blend all of the ingredients in a high-speed blender on HIGH for 60 seconds. (If you don't have a high-speed blender, use a regular blender and strain mixture through a paint strainer).
Pour into your fondue dish or a small saucepan and cook on medium-high heat. *depending on your fondue dish you may need to heat on the stove first
Stir consistently until the cheese has thickened. *Add more water if needed.
Once the cheese is ready, dip your favorite veggies (try baby roasted potatoes and broccoli!) and bread cubes in and ENJOY!
Store leftovers in a glass container in the fridge for 5 days or freezer for up to 6 months.