White Bean Beer Fondue

Calories: 325 Fat: 4 Carbs: 54 Fiber: 13 Protein: 21


  • 1/4 cup raw cashews, soaked in warm water for 30 minutes
  • 1 can (15 ounces) white beans, with liquid
  • 1/2 cup oat milk
  • 1/2 cup ale or lager
  • 1/4 cup nutritional yeast
  • 2 tablespoons tapioca starch
  • 2 cloves garlic
  • 2 teaspoons coconut vinegar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • For dipping
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups carrot sticks
  • 1 1/2 cups toasted cubed bread
  • 1 cup cubed green apple
  • 1 cup pretzel bites


Drain and rinse the cashews then place them into a blender along with the white beans (plus the liquid from beans),oat milk, beer, nutritional yeast, tapioca flour, garlic, both vinegars, dijon mustard, and half of the salt. Puree mixture until very smooth, and transfer cheese sauce to a large saucepan warmed at medium-low heat. Bring the mixture to a simmer over medium heat, whisking frequently to make sure the bottom doesn’t burn. The fondue will thicken, and you want it to get hot so that the tapioca starch completely dissolves. Whisk until the fondue leaves a thick coating of sauce on the whisk or a spoon when dipped in it, and season with remaining salt.Transfer the fondue to a small crock pot, fondue pot, or glass bowl for serving. Place the broccoli, carrot sticks, toast cubes, apple, and pretzels on a serving tray with skewers for dipping

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