Cashew and Carrot Fondue Recipe

Name: Cashew and Carrot Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. carrots (1 1/2 cups puree); 12 oz. silken tofu; 1 1/2 cups (10 ounces whole) ground, roasted unsalted cashews; 1/2 cup rice or soy milk, as needed; 2 tsp. salt; 1/2 tsp. freshly ground white pepper; 2 Tbs. freshly squeezed lime juice; 2 Tbs. canola oil; 1 lb. tempeh, cubed; 1 lb. Thai-flavored baked tofu, cubed; 3- to 4-qt. combination raw and cooked vegetables for dipping such as bell peppers, celery, radishes, broccoli pieces and sugar snap peas, cut into serving size; 2 loaves crisp bread, cubed; 2 dozen crisp bread sticks

Servings: persons

1 lb. carrots (1 1/2 cups puree)
12 oz. silken tofu
1 1/2 cups (10 ounces whole) ground, roasted unsalted cashews
1/2 cup rice or soy milk, as needed
2 tsp. salt
1/2 tsp. freshly ground white pepper
2 Tbs. freshly squeezed lime juice
2 Tbs. canola oil
1 lb. tempeh, cubed
1 lb. Thai-flavored baked tofu, cubed
3- to 4-qt. combination raw and cooked vegetables for dipping such as bell peppers, celery, radishes, broccoli pieces and sugar snap peas, cut into serving size
2 loaves crisp bread, cubed
2 dozen crisp bread sticks

1
Peel, slice and cook carrots until soft.
2
Drain, and puree in batches in blender until very smooth.
3
Add tofu, ground cashews and 1/4 cup rice milk to carrot mixture and process until blended; do this in batches, if necessary.
4
Add salt, pepper and remaining rice milk, and process again.
5
Add lime juice and mix well.
6
Set aside.
7
Heat oil in skillet and saute tempeh until crisp and brown.
8
Set aside.
9
Repeat with baked tofu.
10
Keep warm until serving time or reheat in oven.
11
Before serving, place carrot-cashew mixture in saucepan and heat over medium until boiling.
12
Reduce heat to low and cook, stirring occasionally, for 5 minutes.
13
Thin with more rice milk, if needed.
14
Transfer carrot-cashew mixture to fondue pot or crockpot.
15
Keep fondue warm over alcohol burner or in crockpot on lowest setting.
16
Serve with selection of accompaniments.
17
Wine Suggestions
18
The German word trocken indicates dry wines and the word spatlese indicates later-harvest, slightly sweet wines.
19
For this fondue: Hans Lang Weissburgunder Spatlese Trocken.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. carrots (1 1/2 cups puree), 12 oz. silken tofu, 1 1/2 cups (10 ounces whole) ground, roasted unsalted cashews, 1/2 cup rice or soy milk, as needed, and more.

Yes, Cashew and Carrot Fondue falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew and Carrot Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions