Vegetable Fondue - Vegan

Vegans may have ruled out fondue but this recipe brings a long missed classic back into play.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 135  g cauliflower
• 360  ml coconut milk
• 1  garlic clove, crushed
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon white miso
• 1⁄2 teaspoon Dijon mustard
• 1⁄4 teaspoon soy sauce
• 1  teaspoon olive oil
• 2  tablespoons potato flour (or corn flour)
•  salt and pepper, to taste
• 80  g  baby carrots
• 45  g broccoli florets
• 65  g asparagus, halves
• 75  g fingerling potatoes (or small new potatoes)
•  French baguette, sliced

Directions

1. In a medium saucepan add the cauliflower and coconut milk and cook over a medium heat until the cauliflower is soft. Add the garlic, nutmeg, white miso, mustard, soy sauce, olive oil, potato flour and salt & pepper. Cook for an additional 5 minutes. Let the sauce cool (about 15 minutes).
2. Pour the cool fondue sauce into a blender and pureé until smooth. Reheat the sauce to serve.
3. Steam the carrots, broccoli, asparagus and potatoes until soft. Pour the sauce into a bowl and use the vegetables and bread to dip in it.