I found this when looking for a vegan fondue. I am estimating prepping and cooking time. Also, I increased the number of servings from 6 to 8. The recipe I found says that blending the potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese.
Cook peeled potatoes (1 lb) in boiling, salted water for 5 to 8 minutes, or until soft. Drain.
2
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 1-2 minutes more.
3
Meanwhile, dissolve cornstarch in two cups cold water. Add cornstarch mixture to onion mixture, increase heat to medium, and simmer 5 minutes, stirring occasionally. Add nutritional yeast (2 tbs)and salt, and simmer 5 minutes more, stirring occasionally.
4
Remove from heat, and add potatoes and 1/2 cup of the wine. Blend with immersion or regular blender until smooth and silky. Return to heat, and simmer gently 5 minutes.
5
Add remaining 1/2 cup wine, and cook 1 minute, stirring once or twice, or until Fondue is thickened. Transfer to fondue pot, sprinkle with nutmeg, and serve with dippers (apple pieces, bread pieces, etc.)
