Vegan Cheese Fondue (Dip/Sauce)

Chop the potato into 1-inch pieces and add to a medium pot with the canned chickpeas, cover with water, add a little salt, bring to a boil, and simmer covered over low-medium heat for around 15 minutes; then drain and transfer the potatoes and chickpeas to a blender. 2. Heat the oil in the same pan, fry the minced garlic for about 1 minute, then set aside. 3. Add all remaining ingredients to the blender and blend on high until the sauce is smooth. 4. Pour the sauce into the pan and cook over medium heat for a couple of minutes until it is a little stretchy and elastic; taste and add more seasonings if needed. 5. Transfer to a fondue pot and serve with bread cubes, steamed veggies, mushrooms, or dippers of choice.