In a large saucepan, heat up olive oil over medium high heat. Add onions and garlic and sweat until translucent, about 3 minutes.Add bouillon cubes, water, potato, rice, and cashews and bring to a boil.Once boiling, reduce heat to a simmer, and cover.Cook until rice and potatoes are soft, 25-30 mins. Stir occasionally.Once the rice and potatoes are soft, remove from heat and transfer to a blender. If you have a smaller blender, and it doesn't all fit, do this in batches.Blend with the feeding hole open to release steam, until very very smooth. If you do not have a high speed blender, this will take longer. Give the motor a break every minute or so, and blend until smooth.Once your potato mixture is smooth, add sauerkraut water, nutritional yeast, vinegar, tapioca starch, miso, salt and mustard powder. Blend again until well incorporated 30-60 seconds.Now you can store this in the fridge until you are ready to serve your party guests, or serve right away.Pour the cheese mixture into the top of a double boiler or a fondue pot set, heat.Once heated and soft, using a whisk, mix in white wine and kirsh schnapps.Heat and whisk the mixture until it’s very hot.Serve with warm chunks of French bread, roasted potatoes or veggies, green apples, and gherkins or pickled onions.Bon apetit!