Blonde Bliss Vegan Fondue (Vegetarian Times)

Wish I Could Cook's Note:

From the January/Feburary 2012 issue of Vegetarian Times magazine. This perfectly gooey dairy-free fondue getsits cheesy texture from an unexpected source: potatoes. Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 6

Yield: 4.0 cups

• 10 small fingerling potatoes (1 lb, 1/2kg) or 10 small other boiling potatoes, peeled (1 lb, 1/2kg)
• 1 tablespoon olive oil
• 2 large onions, peeled and chopped (2 cups, 320g)
• 3 garlic cloves, minced
• 2 tablespoons cornstarch
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoons salt
• 1 cup dry white wine, divided (240ml)
• 1 pinch ground nutmeg

Directions:

1. Cook potatoes in boiling salted water for 5-8 minutes or until soft. Drain and set aside.
2. Heat oil in medium saucepan over medium-low heat. Add chopped onions and cook 15-20 minutes, or until soft.
3. Add garlic and cook 1-2 minutes more.
4. Meanwhile dissolve cornstarch in 2 cups cold water. Add cornstarch mixture to onion mixture. Increase heat to medium and simmer for 5 minutes, stirring occasionally.
5. Add nutritional yeast and salt and simmer an additional 5 minutes.
6. Remove from heat and add potatoes and 1/2 cup (120 ml) wine. Blend with immersion blender until smooth and silky. Simmer for 5 minutes.
7. Add remaining wine and cook for one minute. Stirring until thickened.
8. Transfer to fondue pot, sprinkle with nutmeg and enjoy.