Ingredients:
2 3/4 cups water or plain nondairy milk
1 cup roasted red peppers (skin and seeds removed), or pimento pieces
1/2 cup nutritional yeast
1/2 cup raw cashews, or 1/3 cup cashew butter
1/3 cup quick-cooking rolled oats, or 1/4 cup flour (any kind, your choice)
1/4 cup kuzu, arrowroot, or cornstarch ( I used arrowroot)
3 Tablespoons fresh lemon juice
2 Tablespoon sesame tahini
1 Tablespoon onion powder
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon crushed garlic
1/4 teaspoon Tabasco
1/4 teaspoon each paprika and grated nutmeg
Instructions:
Place all the ingredient in a blender and process several minutes until the mixture is completely smooth. Pour into a medium saucepan and bring to a boil, stirring constantly. Reduce heat to low, and continue to stir and cook a few minutes longer until thick and smooth. Transfer to a fondue pot and keep warm over a very low flame.
Makes 4 cups (about 7-8 servings)
This opulent fondue is fabulous with button mushrooms, cauliflower chunks, bell pepper squares and cutes of sesame or her-seasoned whole-grain bread (gluten free for me!)
From The Ultimate Uncheese Cookbook, copyright Jo Stepaniak,
2 3/4 cups water or plain nondairy milk
1 cup roasted red peppers (skin and seeds removed), or pimento pieces
1/2 cup nutritional yeast
1/2 cup raw cashews, or 1/3 cup cashew butter
1/3 cup quick-cooking rolled oats, or 1/4 cup flour (any kind, your choice)
1/4 cup kuzu, arrowroot, or cornstarch ( I used arrowroot)
3 Tablespoons fresh lemon juice
2 Tablespoon sesame tahini
1 Tablespoon onion powder
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon crushed garlic
1/4 teaspoon Tabasco
1/4 teaspoon each paprika and grated nutmeg
Instructions:
Place all the ingredient in a blender and process several minutes until the mixture is completely smooth. Pour into a medium saucepan and bring to a boil, stirring constantly. Reduce heat to low, and continue to stir and cook a few minutes longer until thick and smooth. Transfer to a fondue pot and keep warm over a very low flame.
Makes 4 cups (about 7-8 servings)
This opulent fondue is fabulous with button mushrooms, cauliflower chunks, bell pepper squares and cutes of sesame or her-seasoned whole-grain bread (gluten free for me!)
From The Ultimate Uncheese Cookbook, copyright Jo Stepaniak,
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