Vegan fondue

Summer with its harvests of squashes and other dipping-friendly vegetables usually presents a problem for a tiny apartment with a tiny refrigerator and a CSA subscription.

Fortunately, WikiHow has a recipe for Vegan Fondue that looks too good not to try.
The only grains in there are oats and arrowroot or cornstarch, so it's gluten-free for most people.

For the fondue:
2 cups white wine (traditionally it's a dry white like Sauvignon Blanc or Chardonnay, but I used Riesling)
1 cup water (or vegetable broth)
1/2 cup nutritional yeast flakes
1/3 cup rolled oats
1/4 cup tahina
4 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 tablespoons minced onion or onion powder
1 teaspoon salt
1/2 teaspoon mustard powder
1/8 teaspoon ground white pepper
pinch of freshly grated nutmeg, or ground nutmeg
Paprika for the topping

For dipping in the fondue (substitute any of the following):
1 cucumber, cut into spears
2 roasted carrots, cut into sticks
2 roasted beets, cut into cubes
2 roasted rutabagas, cut into cubes
2 roasted zucchinis, cut into spears
Bread, etc.

If the root veggies and squashes aren't roasted yet, start roasting them until just tender (375F for 20-30 minutes; check tenderness with a fork).

While the veggies are roasting, combine all fondue ingredients in a blender and blend until smooth. This will take about a minute.
Transfer fondue mixture to a 1 or 1.5 quart saucepan.
Bring to a boil over medium to medium-high heat, stirring constantly, until it thickens to the consistency of melted cheese.
Correct seasonings. Serve hot.