"Cheese" Fondue

1 tbsp olive oil
1 onion, medium dice
3/4 cup dry white wine
3/4 cup water
6 cups of cauliflower, roughly chopped
1 cup non-dairy milk, unsweetened
2 tbsp tahini
2 tsp lemon juice
1/3 cup nutritional yeast
1 tsp garlic powder
1 tsp mustard powder
1 tbsp arrowroot powder
1 tsp salt + more to taste
pepper, to taste
Assorted dippers

1. Saute onion in olive oil for around 8 minutes.  Until softened and starting to brown.

2. Add white wine and water.  Stir well and bring to a simmer.  Spread the cauliflower on top and season with a pinch of salt and pepper and cover.

3. When the liquid has reduced by half and the cauliflower is easily pierced with a fork, remove from heat. 

5. Add cooked mixture to a high-speed blender or food processor with non-dairy milk, tahini, lemon juice, nutritional yeast, garlic powder, mustard powder, arrowroot and 1 tsp salt.  Blend until smooth and creamy. 

6. Pour into a saucepan and heat over low, stirring frequently as it has a tendency to bubble and burn on the bottom. When warm serve in the pan or in a fondue pot.

7.  Serve with your favorite dippers.  Here are some of my favorites: bread, roasted Brussels sprouts, steamed or sauteed broccoli, green apples, carrots and/or cooked red potatoes.

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