This is a gooey good, flavorful, cheesy, creamy rich sauce that is great with just about anything.
2 cups whole raw cashews
2 cups beer (optional)
2 cups water (if you omit the beer use 4 cups water)
1/4 cup nutritional yeast
1/4 cup millet flour
1 whole roasted red bell pepper
2 dried red hot chili peppers (optional)
2 Tablespoons lemon juice (or apple cider vinegar)
2 Tablespoons chickpea miso (optional)
In a colander rinse the cashews. Place them in a bowl or jar that can be covered and add four cups of water. Cover and soak overnight in the refrigerator. They will double in bulk.
Drain the cashews and give a gentle rinse.
Put all of the ingredients, except the miso, in a blender and blend until smooth. Pour in a heavy saucepan and cook over medium heat for about 10 minutes or until thick. Remove from heat. Mix about 1/4 cup of sauce with miso and beat together until smooth. Add to cheese sauce.
If the sauce is lumpy, return to the blender and blend again until smooth.
Pour in fondue pot and serve with your favorite vegan savory sides. Sauce can also be used on nachos, pasta, vegetables, whole grains or beans.
Watch how to make it: