Fondue on the photo: Tapas Fondue Nero
Ingredients
- 10 ounces cashew nuts (unroasted, soaked for at least 2 hours)
- 10 fluid ounces oat milk
- 1 clove garlic
- 4 tablespoons nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- Juice of 1 lime
Serving suggestions
- French bread
- Nachos
- Vegetables such as carrot, cucumber, bell pepper or roasted eggplant/zucchini
Preparation
- Leave the cashew nuts to soak in water for at least 2 hours.
- Drain the cashew nuts and put them in the food processor. Add the garlic, salt, cayenne pepper, lime juice and nutritional yeast, and process everything to a fine mixture. Scrape the sides of the food processor occasionally to make sure that all the ingredients are thoroughly mixed.
- Slowly add the oat milk to the cashew mixture with the food processor turned on until you get a creamy fondue.
- Pour the fondue in a saucepan and put on low heat. Stir the fondue regularly to keep it from burning.
- Pour the fondue into a Tapas Fondue pan. The tea light keeps the fondue warm for you.
- This quantity is enough to be able to refill the tapas fondue pan.
- Serve with vegetables, French bread and nachos.