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Boil the cashews for 10-15 min or until soft. You can also soak them the night before.
Boil the potatoes and the chickpeas until soft.
Add all the ingredients except the starred ones (*) To a blender and blend until smooth.
In a coquelon (fondue pan) add some olive oil and cook the garlic.
Add the wine and bring to a boil in order to make the alchool evaporate.
Add the vegan (@veganz) cheese and wait until it melts.
Add the mix from the blender to the coquelon and keep mixing because your vondue will become thicker.
Add the bicarbonate to the vondue. This will make it more airy and digestable just like you see it in the video!