Creamy Vegan Bread Bowl Fondue

2 large shallots, roughly chopped, about ½ cup (or substitute ½ medium onion)

3 large cloves garlic, chopped, about 1 tablespoon

3 ½ cups vegetable broth

2 large waxy potatoes (red, yellow, or Yukon Gold), peeled and diced, about 2 cups

1 (13.5- to 15.5-ounce) can cannellini or butter beans, drained and rinsed

¾ cup raw cashews

½ cup nutritional yeast

3 tablespoons apple cider vinegar

2 tablespoons cornstarch

2 tablespoons light-colored miso

1 tablespoon yellow mustard

1 teaspoon salt, plus more to taste

Pinch of nutmeg, preferably freshly ground

To Serve

1 large, round sourdough boule, or smaller individual sized round loaves of bread, tops removed and hollowed out leaving a 1-inch border all aroundCarefully hollow out so you can cut cubes of bread for dipping

¼ cup shredded vegan mozzarella cheese

Dippers: Cubed bread, from hollowing out the boule; blanched/steamed vegetables like broccoli, cauliflower, carrots, green beans, potatoes, or asparagus tips; fresh fruit like sliced apples, pears, or figs

Heat the olive oil in a large pot over medium heat. Add the shallots and garlic and cook for about 8 minutes, until onions are soft and translucent, being careful not to brown them as it will darken the color of the fondue. Add the vegetable stock, potatoes, beans, and cashews. Partially cover and simmer until the potatoes are soft, approximately 20 minutes. Allow to cool slightly.

Carefully transfer mixture to a blender and add vinegar, cornstarch, miso, mustard, and salt. (Safety tip: if blending while hot, remove the knob from the blender lid and partially cover with a towel instead while blending to let steam escape.) Blend for about 1 minute or until completely smooth and glossy. Transfer the fondue mixture back to the pot. Cook fondue mixture over medium heat, stirring frequently to prevent scorching until the fondue is gently bubbling and slightly thickened, about 5 minutes. Stir in the nutmeg. Taste, adding additional salt if necessary.

Turn the broiler on high. Place the bread bowl on a baking tray. Pour thickened fondue mixture into the bread bowl and sprinkle with shredded mozzarella. Place the tray in the oven under the broiler for about 1 minute or until the cheese is lightly browned and bubbling. Transfer bread bowl to a platter or board and serve immediately surrounded by cubed bread cubes and “dippers” of your choice.

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