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Hot for Food's Lauren Toyota shows you how to make a plant-based version of this popular bar food. Cashews, potatoes and of course, beer come together to make a creamy dip. Just add some bread and you're set. Here's how to make this fondue:

MAKES 5 cups
PREP TIME 25 minutes
COOK TIME 17 minutes

2 cups raw cashews (soaked in hot water for 20 minutes)
1 cup diced white onion
4 garlic cloves, roughly chopped
2 cups peeled & diced white potato
1 tbsp olive oil
1 1/4 tsp sea salt
½ tsp ground nutmeg
¼ tsp white pepper
2 cups pale ale
1/2 cup sauerkraut brine
2 tbsp white wine vinegar
1 tsp dijon

In a large pan or cast iron skillet heat olive oil over medium heat. Once hot add onion and sauté for 2 to 3 minutes until soft and translucent.

Add garlic, nutmeg, salt, and white pepper and sauté for another minute. Then add in potato and cook for 2 to 3 minutes.

Add the pale ale and bring to a simmer. Simmer for about 10 minutes. The potatoes should be fork-tender.

Add this mixture to a high-powered blender along with drained and rinsed cashews, sauerkraut brine, white wine vinegar, and dijon. Blend until very smooth.

Pour into the fondue vessel at the table once the flame is ignited and get fondu’ing!

Pair with fresh baguette, raw broccoli, roasted potatoes, browned vegan sausage, apple slices, cherry tomatoes, pickled vegetables, or whatever you like.

Check out http://www.hotforfoodblog.com for more plant-based takes on comfort food classics.