Fondue makes for a fun appetizer to be shared among friends, whether for a dinner party or a game night! This creamy, low-fat, fondue is a delicious crowd-pleaser, especially with its beer-tinged aroma. Reprinted from Vegan Bowl Attack, with permission of Fair Winds/Quarto Publishing. Copyright 2016
Drain and rinse the cashews then place them into a blender along with the white beans (plus the liquid from beans), soy-free non-dairy milk, beer, nutritional yeast, tapioca flour, garlic, both vinegars, dijon mustard, and half of the salt. Puree mixture until very smooth, and transfer cheese sauce to a large sauce pan warmed at medium-low heat.
Bring the mixture to a simmer over medium heat, whisking frequently to make sure the bottom doesn’t 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 in it, and season with remaining salt.
Transfer the fondue to a small crock pot, 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.