1 (8- to 12-ounce) package brown or white mushrooms, minced in food processor
1 cup dry white wine
1/3 cup nutritional yeast
1/2 teaspoon salt
1/4 teaspoon ground black pepper (optional)
2 tablespoons arrowroot powder
1. To a saucepan, add mushrooms and dry white wine. Bring to a simmer over medium-high heat, stirring occasionally. Simmer until most of the free liquid is gone, 15 to 20 minutes.
2. Whisk in nutritional yeast, salt, and pepper.
3. Whisk in arrowroot powder. (You could use a different thickener, but arrowroot will give it more of a stringy cheese-like finish.) If all of the free liquid hasn’t absorbed or evaporated, simmer fondue while whisking continuously until no free liquid exists at the bottom of the pan when mixture is stirred. Remove from heat and serve with French bread cubes on sandwich picks.
There are a lot of variations for cheese fondue. You could add 1 tablespoon kirsch or other cherry liqueur, 1/4 teaspoon garlic powder, 1/4 teaspoon ground mustard, a pinch of ground nutmeg, etc., but that wouldn't be the slacker way.
Source of recipe: I make mushroom spread to eat as an after-workout protein snack and discovered this when experimenting.