1. Soak the cashew nuts:
Pour hot water over the cashews and soak for at least 30 minutes.
1. Prepare the potatoes, carrots, garlic and onions:
Peel and roughly chop the potatoes, carrots, onions and garlic.
3. Cook the vegetables:
Cover the vegetables with water in a saucepan. Add salt or vegetable stock. Simmer for 15 minutes until the vegetables are soft. Drain the water.
4. Blend the ingredients:
Puree the vegetables, soaked cashews, plant-based milk, white wine, yeast flakes, garlic and onion powder, mustard and lemon juice in a blender until smooth.
5. Heat the fondue:
Pour the fondue cream into a saucepan and heat while stirring. If the mixture is too runny, simmer until the fondue has the desired consistency. Season to taste with the spices if necessary.
6. Prepare the side dishes:
Cut the bread into small pieces and toast if desired. Cook the vegetables until al dente. Have the grapes, figs and fondue forks ready.
7. Serve the fondue:
Put the finished fondue in a serving pot and place on the table with the side dishes. Dip and enjoy!
Nutritional information per portion (1/6 of the recipe):
- Calories: 326 kcal
- Fat: 15 g
- Carbohydrates: 33 g
- Protein: 10 g
