Cashew and Carrot Fondue
This beautifully colored fondue is best with large, fresh organic carrots because they have so much flavor. You will find assorted flavors of baked tofu and tempeh from which to choose, so select your favorite.
- 1 lb. carrots (1 ½ cups purée)
- 12 oz. silken tofu
- 1 ½ cups (10 ounces whole) ground, roasted unsalted cashews
- ½ cup rice or soy milk, as needed
- 2 tsp. salt
- ½ tsp. freshly ground white pepper
- 2 Tbs. freshly squeezed lime juice
- 2 Tbs. canola oil
- 1 lb. tempeh, cubed
- 1 lb. Thai-flavored baked tofu, cubed
- 3- to 4-qt. combination raw and cooked vegetables for dipping such as bell peppers, celery, radishes, broccoli pieces and sugar snap peas, cut into serving size
- 2 loaves crisp bread, cubed
- 2 dozen crisp bread sticks
1. Peel, slice and cook carrots until soft. Drain, and purée in batches in blender until very smooth.
2. Add tofu, ground cashews and 1/4 cup rice milk to carrot mixture and process until blended; do this in batches, if necessary. Add salt, pepper and remaining rice milk, and process again. Add lime juice and mix well. Set aside.
3. Heat oil in skillet and sauté tempeh until crisp and brown. Set aside. Repeat with baked tofu. Keep warm until serving time or reheat in oven.
4. Before serving, place carrot-cashew mixture in saucepan and heat over medium until boiling. Reduce heat to low and cook, stirring occasionally, for 5 minutes. Thin with more rice milk, if needed.
5. Transfer carrot-cashew mixture to fondue pot or crockpot. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with selection of accompaniments.
The German word “trocken” indicates dry wines and the word “spätlese” indicates later-harvest, slightly sweet wines. For this fondue: Hans Lang Weissburgunder Spätlese Trocken.