Vegan cashew fondue (tapas)

Fondue on the photo: Tapas Fondue Nero

Ingredients

• 285 g cashew nuts (unroasted, soaked for at least 2 hours)
• 295 ml 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

1. Leave the cashew nuts to soak in water for at least 2 hours.
2. 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.
3. Slowly add the oat milk to the cashew mixture with the food processor turned on until you get a creamy fondue.
4. Pour the fondue in a saucepan and put on low heat. Stir the fondue regularly to keep it from burning.
5. Pour the fondue into a Tapas Fondue pan. The tea light keeps the fondue warm for you.
6. This quantity is enough to be able to refill the tapas fondue pan.
7. Serve with vegetables, French bread and nachos.