Name: Plant-based cashew and almond fondue
Ingredients: 100 g Cashews; 40 g Almonds; 240 g Water for the base; 30 g Miso; 120 g Potatoes; 200 g Sauvignon white wine; 160 g Water for the fondue; 200 g Soy cream; 20 g Malted nutritional yeast; 100 g Oil; 50 g Tapioca starch; 4 g Garlic powder; 8 g Onion powder; 2 g Turmeric; Salt, optional; Bread pieces

The recipe, step by step

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0 / 6 steps complete

Prepare the base
Blend the cashews, almonds, 240 g of water and miso with an immersion blender. Pour the mixture into a sterilized jar. Place the lid on top without screwing it on.
Done
Let the base ferment
Place the jar in the closed oven for 12 hours, with the oven off and its light on.
The source specifies neither a measured temperature nor any monitoring of acidification. Bubbles do not prove that the mixture is safe.
Done
Cook the potatoes in white wine
Cut the potatoes into small cubes. Put them in a saucepan with the white wine, cover and cook until the tip of a knife slides through without resistance.
The tenderness criterion is a Potauchef guideline. Keep the cooking wine for blending.
Done
Blend the fondue
Place the potatoes and their cooking wine, the fermented base and the remaining fondue ingredients in a powerful blender. Blend everything together.
Done
Thicken the fondue
Pour the mixture into a saucepan. Heat over medium heat while stirring. Once bubbles appear, continue cooking for 1 to 2 minutes.
Done
Serve with bread
Serve the fondue with pieces of bread for dipping.
Done