SIBERIA fondue

for any sauce to have body, we need a smooth medium.
traditionally, this has been accomplished with flour, butter, and milk
any combination of starch + fat + liquid works well.
with a good blender, you can make a good sauce body out of almost anything!

STARCH
grain
bean
root veg
any fiber cellulose works

FAT
nuts
seeds
butter
oil...

LIQUID
milk
broth
juice

Siberia
Poppy, Buckwheat, Beet
 
Arabia
Sesame, Pistachio, Garbanzo, Carrot

Asia
Walnut, Almond, Soy, Adzuki

Europa
Hazelnut, Olive, Lentil

America
Avocado, Sunflower, Peanut, Potato

Caribea
Coconut, Cashew, Casava, Plantain

mustard, safflower, canola, macadamia nut...

If You prefer to make a simple puree with only say...
Cooked vegetables, that works too!

To make a vegan fondue that tastes cheesy,
Puree soaked cashew nuts with nutritional yeast and garlic!

Or concoct a chocolate sauce with cocoa powder, avocado, and coconut water!

SIBERIAN FLAVORS
paprika, dill, tarragon, juniper,
mushrooms, cabbage... many flavors are borrowed.

apple, cherry, beet, red currant, kasha, caraway, rye, poppyseed, wheat