Roughly dice the potato, carrot, onion and garlic. Simmer with cashew nuts, salt and water in a sufficiently large saucepan with the lid closed and at medium temperature for about 15 minutes, until the vegetables are completely soft.

Then finely blend the vegetables including the cooking water with the other ingredients in a blender.

Fill back into the pot and bring everything to the boil briefly, stirring constantly. Simmer at low temperature until the desired consistency is achieved. If necessary, stir in a little more tapioca starch if the mixture is too thin. Mix in a little water, vegetable stock or white wine if it's too thick. Season to taste with salt and pepper.

Either pour into a fondue pot or simply put it directly in the saucepan on the table. If doing so, briefly warm the pot on the stove again in between.