Soak the cashews in boiling water for 20 minutes, then drain and rinse them.

Place them in a high-speed blender with 100 ml of plant-based milk.

Blend until you achieve a smooth and creamy texture.

If you enjoy the taste of garlic, rub a halved garlic clove along the interior walls of the fondue pot (or a saucepan if you don’t have a fondue pot).

In a saucepan, combine the white wine, the remaining plant-based milk, nutritional yeast, white miso, lemon juice, and, if desired, mustard. Add the cashew purée to the mixture.

Dissolve the cornstarch or tapioca starch in one tablespoon of plant-based milk to avoid lumps, then add it to the mixture.

Heat over medium heat, stirring constantly with a whisk. Be attentive, as the mixture thickens quickly and should remain smooth and elastic.

Taste and adjust with salt, pepper, and a pinch of nutmeg, if desired.

Pour the fondue into the fondue pot and place it over a burner to keep it warm.

Serve immediately with your choice of accompaniments.

Cubed bread, Sautéed mushrooms, Lightly blanched broccoli or cauliflower, Steamed potatoes, Slices of pear for a sweet and savory touch,...