Vegan Cheese Fondue

1. Put all of the ingredients into a blender.Blend for a few minutes. Ensure that the oats are ground until fine. You are aiming for a smooth consistency.

2. Pour this mixture into a heavy-based saucepan. Bring to the boil while stirring constantly.

3. Reduce heat to low and simmer for a few minutes. Continue to stir until the mixture turns thick and smooth.

4. Prepare the fondue pot (rub with garlic and or grease with some olive oil. Pour in the vegan fondue and keep warm in the usual fashion for fondue.

5. Provide crusty bread and some veggies like broccoli, mushrooms, etc.

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Nutrient	Quantity
Total fats	29.0831 g
Protein	13.5325 g
Carbohydrates	32.9599 g
Energy	416.156 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.228 g
Water	291.9103 g
Aspartic acid	1.0829 g
Calcium, Ca	333.117 mg
Lutein + zeaxanthin	4.575 g
Fiber, total dietary	8.2377 g
Fatty acids, total saturated 22:0	0.0072 g
Carotene, beta	3.605 g
Niacin	4.1356 mg
Vitamin A, RAE	2.1 g
Arginine	1.8537 g
Riboflavin	0.3397 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0048 g
Fatty acids, total saturated 20:1	0.0402 g
Glutamic acid	2.6716 g
Sodium, Na	67.334 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0864 g
Total lipid (fat)	29.0831 g
Manganese, Mn	1.1224 mg
Fructose	0.566 g
Proline	0.583 g
Fatty acids, total saturated 16:0	2.6044 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.6653 g
Choline, total	6.9375 mg
Sugars, total	1.6835 g
Serine	0.6019 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	1.2164 g
Fatty acids, total saturated 20:4 undifferentiated	0.0058 g
Vitamin B-6	0.2826 mg
Selenium, Se	2.2232 g
Ash	4.2182 g
Fatty acids, total saturated 18:1 undifferentiated	10.7685 g
Pantothenic acid	0.645 mg
Phenylalanine	0.605 g
Copper, Cu	1.1127 mg
Betaine	0.0552 mg
Thiamin	0.8832 mg
Methionine	0.3652 g
Iron, Fe	2.7775 mg
Carbohydrate, by difference	32.9599 g
Phosphorus, P	528.004 mg
Folate, total	175.162 g
Tocopherol, gamma	0.0069 mg
Alanine	0.5834 g
Valine	0.6205 g
Fatty acids, total saturated 18:2 undifferentiated	12.4534 g
Glycine	0.7693 g
Glucose (dextrose)	0.4027 g
Fatty acids, total saturated 14:0	0.0732 g
Zinc, Zn	3.5505 mg
Isoleucine	0.4789 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	12.702 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	0.8488 g
Tocotrienol, alpha	0.0055 mg
Vitamin A, IU	47.73 IU
Folate, DFE	175.162 g
Tryptophan	0.2423 g
Vitamin C, total ascorbic acid	15.6657 mg
Phytosterols	12.171 mg
Galactose	0.0497 g
Fatty acids, total polyunsaturated 18:1 c	0.0291 g
Fatty acids, total saturated 20:0	0.005 g
Tyrosine	0.4655 g
Vitamin K (phylloquinone)	0.5658 g
Fatty acids, total saturated	4.0892 g
Histidine	0.3365 g
Fatty acids, total monounsaturated	10.9095 g
Threonine	0.4627 g
Folate, food	175.162 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	0.0831 mg
Magnesium, Mg	87.534 mg
Lysine	0.4102 g
Potassium, K	552.164 mg
Cystine	0.227 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
White wine	2 cups	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Onion powder	2 tablespoons	47.058	10.9186	0.1435
Tahini	0.25 cup	342	15.714	28.8
Water	1 cup	0	0	0
white pepper	0 teaspoon	0.888	0.2058	0.0064
dijon mustard	2 tablespoons	0	0	0
cooking oat	0.33 cup	0	0	0
nutritional yeast flake	0.5 cup	0	0	0
arrowroot	4 tablespoons	19.5	4.017	0.06