Spicy and Creamy Chao Fondue

Ingredients

2 tbsp. plant-based buttery spread
2 cloves garlic, minced
2 tbsp. all-purpose flour

½ cup dry white wine (or beer)
1½ cups boiling vegetable stock or water
2 tsp. Dijon mustard

4 oz. Creamy Original Chao Block, chopped
4 oz. Spicy Original Chao Slices, chopped

¼ tsp. sea salt
¼ tsp. freshly ground black pepper
¼ tsp. cayenne

Selection of dippers: Spicy Mexican Chipotle Plant-Based Sausages, tortilla chips, plantain chips, red peppers or grilled poblano peppers.

Preparations

Melt the plant-based buttery spread in a saucepan over medium-low heat. Add the garlic and cook for 1 minute until fragrant. Tip in the all-purpose flour and cook, stirring, for about 1 minute. Pour in the wine and whisk constantly, to prevent lumps, until mixture is smooth and thickened. Add the boiling vegetable stock or water and Dijon, whisking to ensure a smooth fondue. Cook until mixture is very hot, but do not boil, about 3 minutes.

Add the chopped Chao, a small handful at a time, stirring well between each addition until mostly melted and thickened before adding the next handful. The mixture will be almost smooth once the last handful has been added. To get the fondue velvety smooth, carefully pour into a blender. Season to taste with salt, pepper and cayenne and blend on low for about 30 seconds until perfectly creamy and smooth. The fondue will thicken as it cools so transfer to a fondue pot with a low flame to keep warm. Serve with long fondue forks to dip with any of your chosen dippers.