Select Page

PREP TIME: 20 minutes
ACTIVE TIME: 35 minutes
INACTIVE TIME: 60 minutes
8 ounces fingerling potatoes (or baby
Dutch Yellow Potatoes)
1½ cups raw cashews, soaked in warm
water for at least 1 hour and drained,
water reserved
¾ cup reserved soaking water
3 tablespoons nutritional yeast
2 tablespoons sauerkraut
2 tablespoons refined coconut oil
½ teaspoon onion powder
½ teaspoon garlic powder
1 cup vegan dry white wine
¼ cup water
3 tablespoons tapioca powder
Salt, optional
suggested dippers
Cubed vegan bread (gluten-free if
Cherry tomatoes
Chopped roasted or steamed veggies,
such as carrots, mushrooms, asparagus,
broccoli, cauliflower, or even potatoes or
sweet potatoes
Fresh fruit, such as apple or pear slices or
1. Place the fingerling potatoes in a medium pot and cover with water. Boil until tender, 7 to 8 minutes.
Remove from the heat and drain. Transfer the potatoes to a blender along with the cashews, reserved
soaking water, nutritional yeast, sauerkraut, coconut oil, onion powder, and garlic powder. Blend until
smooth, then transfer to the medium pot. Cook over medium heat, stirring occasionally, until heated
through, about 5 minutes. Reduce the heat to medium-low. Add the wine and cook for another 5 minutes.
2. In a cup or small bowl, whisk together the water and tapioca powder. Add to the pot and cook, stirring
constantly, until the fondue is thick and glossy. Add salt, if desired. Remove from the heat and transfer to
a double boiler or a fondue pot over a tea light candle. Serve immediately with the dippers of your choice.
Leftovers can be refrigerated in an airtight container for 1 to 2 days.