How to Make the Best Vegan Cheese Fondue at Home | Eater

"At one of the group's vegan restaurants, the executive chef has developed multiple vegan fondue recipes, including an off‑menu artichoke‑and‑chardonnay version, and advises starting with a cashew‑based cheese for ultimate smoothness while avoiding cheeses with high moisture that can separate when heated. Flavor components favored by the chef include lots of shallots, freshly ground pepper, and white wine, and he recommends gentle, controlled heating—ideally over a double boiler and slowly—to prevent graininess or separation." - Amy McCarthy