Instructions

1. Combine the potatoes and carrots in a large saucepan and add enough water to cover them. Bring to a boil over high heat. Cook, covered, for 10 minutes or until tender. Drain, reserving ½ cup of the cooking water. Transfer the potatoes and carrots to a blender.
2. Meanwhile, place 1 tablespoon of water in a large skillet and heat over medium heat. Add the onion and garlic; sauté for 8 minutes or until tender, adding water 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the onion mixture to the vegetables in the blender.
3. Wipe out the skillet and add the wine and cornstarch, whisking to combine. Whisk in the ½ cup reserved cooking water, the plant-based milk, yeast, mustard, pepper, turmeric, and nutmeg. Heat over medium heat and cook, stirring, until thick and bubbly. Add the wine mixture to the vegetables in the blender. Process until smooth. Season with salt.
4. Transfer the mixture to a fondue pot. Keep the mixture bubbling gently over a fondue burner. Serve with dippers of your choosing.