Vegan Fondue

3 cups of water
1/2 cup of nutritional yeast flakes
1/3 cup of quick-cooking rolled oats (not instant)
1/4 cup of fresh lemon juice
3 tablespoons of cornstarch (arrowroot may be substituted)
3 tablespoons of tahini
4 teaspoons of onion granules
2 tablespoons of light miso
1/2 teaspoon of salt
1/2 teaspoon of dry mustard
1/4 teaspoon of garlic granules
A pinch of ground nutmeg
A pinch of ground white pepper

Place all the ingredients in a blender and process several minutes on high until the oats are finely ground and the sauce is completely smooth.

Pour the blended mixture into a 2-quart saucepan and bring it to the boil over medium-high heat with a wooden spoon.

Reduce the heat to medium-low and continue cooking a few minutes longer, stirring constantly, until the sauce is very thick and smooth.

Pour the hot sauce into a fondue pot and keep it warm over a very low flame.

Serve at once with crusty, whole grain bread cubes, tempeh or seitan chunks, and raw or lightly steamed vegetables.


Some Variations:

Smokey Fondue - Blend 1/2 to 1 teaspoon of liquid smoke into the original recipe.

Bacony Fondue - Stir in 1/2 to 1/3 cup of vegetarian bacon bits into the cooked fondue.

Classic Fondue - Reduce the water to 1 1/2 cups and add 1 1/2 cups of dry white wine.

Pub-Style Fondue - Replace the water with 2 12-ounce bottles of dark beer.

Cheddar-Style Fondue - Reduce the water to 2 3/4 cups, and blend in 1/2 cup of drained pimiento pieces, 1/4 to 1/2 teaspoon of liquid hickory smoke, 1/4 teaspoon of Tabasco sauce, and 1/4 teaspoon of smoked paprika.