Soak the nuts and seeds atl east 30 min prior to cooking. You can pressure cook the potatoes, turnip, radish together or just boil them over stovetop. If using instant pot to pressure cook the veggies, pressure cook for 10 min. Add oil to a small pan. Once hot, add the garlic , followed by jalapenos and saute for 3 min.
Add the cooked potatoes, turnips, radish, along with sautéed garlic jalapenos to a blender jar. Then add the soaked nuts, pumpkin seeds, sunflower seeds, nutritional yeast with a cup of water. Blend into a smooth paste. In a sauce pan, add the blended 'cheesy' mixture. On medium heat, stir in the turmeric, pepper powder, salt and red chili pepper flakes per preference.
Then add the white wine vinegar, that adds a nice flavor over all. Mix well
Add the tapioca flour to about 1/2 cup water , mix well with a spoon. Now add this mixture to the sauce pan, while stirring in.
The mixture will start to thicken a bit and get a stretchy texture. At this stage add more water or broth - usually about 2-3 cups to attain the consistency of your choice, closest to melted cheese.
Take the sauce into a fondue pot and serve with the dippings of your choice.
The measurements above, make enough fondue for about 6 adults. Adjust if making for fewer people. The idea is simple- make a base of potatoes, turnips, radish , with nuts, seeds. Add the nutritional yeast and tapioca flour to get the aroma, flavor, texture. Adjust the spice level. Add the color with turmeric and give a final touch with a splash of white wine vinegar.
