Yields 3 cups, customer recommended!


  • 1 cup cashews, raw
  • 3/4 cup russet potato
  • 1 cup unsweetened non-dairy milk
  • 1 garlic clove
  • ¼ cup vegetable broth
  • 2 tbsp. nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tsp tapioca starch
  • 1 cup white wine
  • ½ tsp pepper & salt


  1. Place the cashews and potato in a saucepan and cover with water. Bring the water to a boil.
  2. Lower the heat and simmer for 20 minutes.
  3. Drain the water from the pot.
  4. Transfer the cashews and potato to the bowl of a food processor fitted with an s-blade. Add the garlic, broth, nutritional yeast, mustard, lemon juice, tapioca starch and pepper.
  5. Turn the machine on and gradually add the milk through the feed tube.
  6. Pour the wine into a saucepan and bring to a boil.
  7. Lower the heat and allow the wine to simmer until reduced by about half.
  8. Stir in the cashew mixture and bring everything back up to a simmer.
  9. Allow the mixture to simmer for about 4 minutes, until it thickens up just a bit and becomes a bit more elastic thanks to the tapioca starch.
  10. Transfer the mixture to a fondue pot.