Creamy Vegan Cheese Fondue

Soak the cashew nuts beforehand (the recipe author soaked them for 15 minutes in boiling water). Prepare the base by blending the soaked cashews and 1 cup of water in a blender until a smooth cream forms.

Add the sweet tapioca starch, green grape juice, a pinch of turmeric, and a small fingertip of garlic to the blender. Blend again to incorporate.

Add the chopped vegan mozzarella and nutritional yeast to the cream in the blender. Adjust salt to taste and blend until all ingredients are well mixed (even if the initial step of blending the cashews wasn't done perfectly).

Transfer the mixture to a saucepan and add the remaining 1 cup of water. Heat over low heat, stirring constantly to prevent the fondue from sticking to the bottom.

When the mixture begins to thicken and reaches a melted cheese consistency, incorporate the lactic acid (or vinegar/lemon juice) and the fermented liquid (like kombucha, kefir, or rejuvel).

Cook until the fondue is very hot and bubbling. Turn off the heat immediately upon reaching the desired point and transfer to a serving dish.