This recipe was adapted from Vegetarian Times.
10 small fingerling or other boiling potatoes, peeled (1 lb.)
1 Tbs. olive oil
2 large onions, peeled and chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 Tbs. cornstarch
2 Tbs. nutritional yeast
1 ½ tsp. salt
1 cup dry white wine, such as Chardonnay, divided
1 pinch ground nutmeg
1/2 cup vegan mozzarella shreds
1/2 cup vegan cheddar shreds
1 tsp salt
pepper to taste
Cook potatoes in boiling, salted water 5 to 8 minutes, or until soft. Drain, and set aside.
Heat oil in medium saucepan over medium-low heat.
Add onions, and cook 15 to 20 minutes, or until soft and translucent.
Add garlic, and cook 1 to 2 minutes more.
Meanwhile, dissolve cornstarch in 2 cups cold water in small cup.
Add cornstarch mixture to onion mixture, increase heat to medium, and simmer 5 minutes, stirring occasionally.
Add nutritional yeast and salt, and simmer 5 minutes more, stirring occasionally.
Remove from heat, and add potatoes and 1/2 cup wine.
Blend with immersion blender until smooth and silky.
Return to heat, and simmer gently 5 minutes.
Add remaining 1/2 cup wine, and cook 1 minute, stirring once or twice, or until Fondue is thickened.
Add in vegan cheeses and stir until melted.
Add nutmeg, salt and pepper to taste before serving with bread pieces or apple slices.