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Rub the inside of your fondue pot (or serving crock) with the crushed garlic cloves. Discard garlic. Set pot aside and keep warm if possible.
Add all ingredients except salt to the Thermomix bowl. Blend: 20 sec / Speed 6. Scrape down sides.
Insert butterfly whisk (recommended for smooth curd formation). Cook: 12–15 min / 90°C / Speed 2. Mixture will thicken gradually. At ~8–10 minutes you’ll see it start to look glossy and stretchy. If it thickens too fast, reduce speed to 1.5.
Remove butterfly. Blend: 10 sec / Speed 4. This gives the fondue that final smooth, shiny finish.
Taste and add salt as needed. If too thick: Add 2–4 Tbsp soy milk. 10 sec / Speed 3.
Transfer immediately to the warmed fondue pot. Serve with: Crusty bread cubes, Steamed broccoli, cauliflower, Blanched green beans, Roasted potatoes. Stir occasionally (or tell guests to do the figure-8 😉) to prevent oil separation.