Potato Cheese Fondue


200 gr. yukon gold potatoes,

50 gr. carrot,

30 gr.  nutritional yeast ( if you like strong taste, add more +10gr)

65 gr. coconut oil,

125 ml. water,

1 teaspoon salt or white miso,

1/2 teaspoon garlic powder,

1/2 teaspoon onion powder,

1/4 teaspoon cayenne powder,

1 tablespoon lemon juice,

1/4 teaspoon turmeric.

1 teaspoon chili sauce ( optional )


1.Bring to boil potatoes and carrots in a pot until very soften. Then peel them, place into food processor.

2.Add nutritional yeast, coconut oil, water, salt, garlic, onion, cayenne, lemon and turmeric. Mix on high speed until completely smooth.

3.Place mixture in a sealed container. Keep in the refrigerator up to 3-4 days

( First photo with chili sauce, second one is nude)

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