Blonde Bliss Vegan Fondue (Vegetarian Times)

Submitted by Wish I Could Cook

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 4 cups
• Serves: 6

ingredients

• 10 small fingerling potatoes (1 lb, 1/2kg) or 10 small other boiling potatoes, peeled (1 lb, 1/2kg)
• 14.79 ml olive oil
• 2 large onions, peeled and chopped (2 cups, 320g)
• 3 garlic cloves, minced
• 29.58 ml cornstarch
• 29.58 ml nutritional yeast
• 7.39 ml salt
• 236.59 ml dry white wine, divided (240ml)
• 0.25 ml 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.