Grab a large deep saute pan and add the refined coconut oil. Turn the heat to medium, and when the oil is hot and melted, add your onion, garlic, salt, mustard, and onion powder. Stir and saute for 5-7 minutes until the onions are translucent and the mixture is fragrant.

Add the can of beans (without draining them), water, wine, cashews, and bouillon powder. Stir, cover, and bring to a simmer. Turn the heat to medium low and cook for 10 minutes, covered.

Carefully pour this mixture into your high-powered blender or food processor and add the remainder of the ingredients (except the whiskey). Blend on high for 1-2 minutes until the oil emulsifies and the mixture is thick and creamy.

Set up your fondue pot and pour the cheese mixture to the max fill line. Turn the heat on low and carefully stir in 2 Tbsp of whiskey. Serve with sliced apples, roasted potatoes, cubed crusty bread, and/or seitan (like our vegan corned beef!).

Leftovers can be stored in the fridge for up to 1 week and will firm up as they cool. When reheating, you may want to whisk in some hot water or broth if the texture becomes too thick.