Blonde Bliss Vegan Fondue (Vegetarian Times)

From the January/Feburary 2012 issue of Vegetarian Times magazine. This perfectly gooey dairy-free fondue getsits cheesy texture from an unexpected source: potatoes. Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers.

• Ready In: 50 mins
• Serves: 6
• Yields: 4 cups

Ingredients

• 10  small  fingerling potatoes (1 lb, 1/2kg) or 10  small  other boiling potatoes, peeled (1 lb, 1/2kg)
• 1  tablespoon olive oil
• 2  large onions, peeled and chopped (2 cups, 320g)
• 3  garlic cloves, minced
• 2  tablespoons cornstarch
• 2  tablespoons nutritional yeast
• 1 1⁄2 teaspoons salt
• 1  cup dry white wine, divided (240ml)
• 1  pinch ground nutmeg

Directions

1. Cook potatoes in boiling salted water for 5-8 minutes or until soft. Drain and set aside.
2. Heat oil in medium saucepan over medium-low heat. Add chopped onions and cook 15-20 minutes, or until soft.
3. Add garlic and cook 1-2 minutes more.
4. Meanwhile dissolve cornstarch in 2 cups cold water. Add cornstarch mixture to onion mixture. Increase heat to medium and simmer for 5 minutes, stirring occasionally.
5. Add nutritional yeast and salt and simmer an additional 5 minutes.
6. Remove from heat and add potatoes and 1/2 cup (120 ml) wine. Blend with immersion blender until smooth and silky. Simmer for 5 minutes.
7. Add remaining wine and cook for one minute. Stirring until thickened.
8. Transfer to fondue pot, sprinkle with nutmeg and enjoy.