Ingredients
Scale
- 1 tsp oil
- 2 cloves minced garlic
- 1 medium-large potato (200 g), peeled and chopped
- 1 cup (150 g) canned chickpeas or white beans, drained and rinsed
- 3 tbsp (50 g) cashew butter
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) dairy-free milk
- 3 tbsp nutritional yeast flakes
- 2 ½ tbsp (20 g) tapioca starch
- 1 tsp salt
- 1 tsp onion powder
- Bread cubes (gluten-free recommended)
- Steamed vegetables
- Mushrooms
Instructions
- Chop potato into 1-inch pieces, boil with chickpeas until tender for about 15 minutes.
- Sauté minced garlic in oil until fragrant.
- Blend cooked potatoes and chickpeas with garlic, cashew butter, wine, milk, nutritional yeast, tapioca starch, salt, and onion powder until smooth.
- Heat the blended mixture in a pan, stirring until it becomes stretchy and elastic.
- Transfer to a fondue pot and serve with dippers.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure potatoes are fully cooked before blending for a smooth texture.
Use a high-speed blender for creaminess.
Adjust thickness by adding more dairy-free milk if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 5
- Protein: 10
- Cholesterol: 0