Cashew and Carrot Fondue
- 1 lb. carrots (1 1/2 cups puree)
- 12 oz. silken tofu
- 1 1/2 cups (10 ounces whole) ground, roasted unsalted cashews
- 1/2 cup rice or soy milk, as needed
- 2 tsp. salt
- 1/2 tsp. freshly ground white pepper
- 2 Tbs. freshly squeezed lime juice
- 2 Tbs. canola oil
- 1 lb. tempeh, cubed
- 1 lb. Thai-flavored baked tofu, cubed
- 3- to 4-qt. combination raw and cooked vegetables for dipping such as bell peppers, celery, radishes, broccoli pieces and sugar snap peas, cut into serving size
- 2 loaves crisp bread, cubed
- 2 dozen crisp bread sticks
- Peel, slice and cook carrots until soft.
- Drain, and puree in batches in blender until very smooth.
- Add tofu, ground cashews and 1/4 cup rice milk to carrot mixture and process until blended; do this in batches, if necessary.
- Add salt, pepper and remaining rice milk, and process again.
- Add lime juice and mix well.
- Set aside.
- Heat oil in skillet and saute tempeh until crisp and brown.
- Set aside.
- Repeat with baked tofu.
- Keep warm until serving time or reheat in oven.
- Before serving, place carrot-cashew mixture in saucepan and heat over medium until boiling.
- Reduce heat to low and cook, stirring occasionally, for 5 minutes.
- Thin with more rice milk, if needed.
- Transfer carrot-cashew mixture to fondue pot or crockpot.
- Keep fondue warm over alcohol burner or in crockpot on lowest setting.
- Serve with selection of accompaniments.
- Wine Suggestions
- The German word trocken indicates dry wines and the word spatlese indicates later-harvest, slightly sweet wines.
- For this fondue: Hans Lang Weissburgunder Spatlese Trocken.
carrots, silken tofu, ground, rice, salt, freshly ground white pepper, freshly squeezed lime juice, canola oil, combination, loaves crisp bread, bread sticks
Taken from www.vegetariantimes.com/recipe/cashew-and-carrot-fondue/ (may not work)