►  Makes 4 Servings
FOR THE FONDUE:

1/4 cup (35 g) raw cashews, soaked in warm water for 30 minutes

1  can (15 ounces, or 425 g) white beans, undrained

1/2 cup (120 ml) unsweetened soy-free non-dairy milk

1/2 cup (120 ml) ale or lager (gluten- free, if necessary)

1/4 cup (15 g) nutritional yeast

2    tablespoons (15 g) tapioca starch 2 cloves of garlic, peeled

2 teaspoons coconut vinegar

1 teaspoon apple cider vinegar

1 teaspoon Dijon mustard

1  teaspoon salt

 

FOR DIPPING:

11/2 cups (107 g) broccoli florets

11/2 cups (195 g) carrot sticks

11/2 cups (75 g) toasted cubed bread (gluten-free, if necessary)

1 cup (150 g) cubed green apple

1 cup (60 g) pretzels (gluten-free, if necessary)

To make the fondue:

Drain and rinse the cashews and then place them in a blender along with the white beans (plus the liquid from the beans), soy- free non-dairy milk, beer, nutritional yeast, tapioca starch, garlic, both vinegars, and mustard. Purée the mixture until very smooth and transfer the cheese sauce to a large saucepan.

 

Bring the mixture to a simmer over medium heat, whisking frequently to make sure the bottom does not burn. The fondue will thicken, and you want it to get hot so that the tapioca starch completely dissolves. Whisk until the fondue leaves a thick coating of sauce on the whisk or a spoon when dipped into it.

Add the salt and stir.

 

Transfer the fondue to a small slow cooker, fondue pot, or glass bowl for serving. Place the broccoli, carrot sticks, toast cubes, apple, and pretzels on a serving tray with skewers for dipping.