Vegan Cheese Fondue with Roasted Vegetables

Ingredients

• 1.5 lbs Russet Potatoes, peeled and cubed
• 1/2 cup Nutritional yeast
• 2 tbsp Tapioca starch
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tbsp Dijon mustard
• 1/2 cup Dry white wine
• 1 tbsp Lemon juice
• 1/2 cup Vegetable broth
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 head Broccoli florets
• 2 medium Carrots, sliced
• 2 medium Bell peppers, cubed
• 1 head Cauliflower florets

Instructions

1. 1Preheat your oven to 400°F (200°C). On a large baking sheet, toss the 1 head broccoli florets, 2 medium carrots sliced, 2 medium bell peppers cubed, and 1 head cauliflower florets with a little olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread them in a single layer and roast for 25-30 minutes, or until the vegetables are tender when poked with a fork and have some browned edges.
2. 2While the vegetables are roasting, place the 1.5 lbs Russet potatoes, peeled and cubed, into a medium pot. Cover with cold water and bring to a boil over high heat. Reduce the heat to medium and cook for 15-20 minutes, or until the potato cubes are very tender when pierced with a fork.
3. 3Drain the cooked potatoes thoroughly. Transfer the drained potatoes to a blender. Add the 1/2 cup nutritional yeast, 2 tbsp tapioca starch, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp Dijon mustard, 1/2 cup dry white wine, 1 tbsp lemon juice, and 1/2 cup vegetable broth to the blender.
4. 4Secure the lid on the blender and blend on high speed until the mixture is completely smooth and creamy, with no lumps. You may need to stop and scrape down the sides of the blender a few times.
5. 5Pour the smooth mixture into a medium saucepan. Place the saucepan over low heat. Stir the mixture constantly with a whisk or spoon for 3-5 minutes, or until it is heated through and has thickened to a fondue-like consistency.
6. 6Serve the warm fondue immediately in a fondue pot or a serving bowl, accompanied by the roasted vegetables for dipping.

Substitutions

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