Vegan Cheese Fondue

• 70 grams raw cashews (nut)
• 12 grams nutritional yeast
• 10 milliliters cider vinegar
• 40 grams tapioca starch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric powder
• 6 grams salt
• 375 milliliters water
• 300 grams mixed vegetables for dipping (asparagus, carrots, broccoli...), cut into sticks.

1. Blanch the vegetables for a minute in boiling water. Transfer to an ice bath for 2 minutes. Drain.
2. Boil cashews for 15 minutes.
3. Process cashews, yeast, vinegar, tapioca starch, garlic powder, turmeric powder, salt and water in a blender until smooth.
4. Transfer puree into a saucepot and boil for 3-5 minutes, stirring constantly. Mixture will lump at first. Keep stirring unti smooth.
5. Serve "vegan cheese" to a fondue pot and serve with vegetable sticks.

cashews, nutritional yeast, milliliters, tapioca, garlic, turmeric powder, salt, water, mixed vegetables

Taken from food52.com/recipes/74073-vegan-cheese-fondue (may not work)