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Melty Vegan Cheese Fondue |
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Delight all of your party guests with this delicious dairy-free cheese dip, perfect for a holiday or New Year's bash. Straight from chef and cookbook authors Jenny Engel and Heather Goldberg of Spork Foods, this fondue combines creamy cashews with white wine, cognac, garlic, and nutmeg for a robust, sophisticated fromage flavor. For more great appetizers and cool cocktails from these super sisters, check out their enticing New Year's Eve menu on VegNews.com.
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Serves 4 |
What You Need:
1 cup raw cashews
1 cup water
1 garlic clove
3 tablespoons vegan margarine
2 tablespoons flour
1/3 cup nutritional yeast
1 cup dry white wine
2 tablespoons fresh lemon juice
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon cognac
1 tablespoon brown rice syrup
1/8 teaspoon freshly grated nutmeg
1-1/4 cups soymilk creamer
2 tablespoons arrowroot powder
1 baguette, sliced into bite-sized pieces
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What You Do:
1. In a large blender, blend cashews and water until smooth. Set aside.
2. Rub a large pot with clove of garlic. Heat pot over medium heat and add margarine and flour, stirring to combine. When mixture is thick, add nutritional yeast, white wine, and lemon juice. Stir until smooth. Add salt, pepper, cognac, brown rice syrup, and nutmeg and cook for 5 to 7 minutes or until thick.
4. In a small bowl, combine creamer and arrowroot powder and mix well. Add creamer mixture to cashew mixture and cook for an additional minute.
5. In a large fondue pot, place mixture and heat with a tea-light candle or sterno. Serve fondue with fresh bread for dipping.
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