Vegan sauces for fondue
The Right Sauce for Every Taste
The quantities given below will each make around 300–350 g of sauce, which is enough for about 4–6 people if several sauces are being served.
All four sauces can be prepared the day before. If stored in tightly sealed containers, they will keep in the fridge for about 2–3 days. Stir again before serving and, if necessary, adjust the consistency by adding a little water, lemon juice or vegan yoghurt.
light
Sweet Potato-Tahini Sauce
Ingredients
350 g
sweet potato, weighed after peeling
30 g
tahini
25 g
lemon juice or lime juice
10 g
olive oil
1 small
clove of garlic, approx. 3 g
2 g
smoked paprika powder
1 g
ground cumin
60–90 g
Water or vegetable stock
some
salt, black pepper
This is how it’s done:
1.
Preheat the oven to 200 °C (top and bottom heat).
Cut the sweet potato into cubes about 2 cm in size and toss with the olive oil. Spread them out on a baking sheet lined with parchment paper and roast for about 25–30 minutes, until they are tender and lightly browned.
2.
Place the roasted sweet potato in a blender along with the tahini, lemon juice, garlic, paprika, cumin, salt, and pepper.
First, add 60 g of water or broth and purée everything until smooth. Gradually add more liquid, depending on the desired consistency.
3.
Season the sauce to taste and chill it for at least 30 minutes before serving.
Tip: The sauce thickens in the refrigerator. Before serving, stir in 10–20 g of water to restore its creamy consistency.
light
Vegan Truffle mayonnaise
Ingredients
250 g
vegan mayonnaise
10–15 g
truffle oil
12 g
lemon juice
8 g
mild mustard
some
salt, black pepper
optional
15 g finely chopped pickled truffles
optional
5 g chives, finely chopped
This is how it’s done:
1.
Mix the vegan mayonnaise with truffle oil, lemon juice, and mustard until smooth.
Season with black pepper and, to start, a little salt.
Optionally, fold in the finely chopped mushrooms or truffles and the chives.
2.
Cover the sauce and let it sit in the refrigerator for at least 30 minutes.
Before serving, taste again and, if necessary, carefully add a little more truffle oil.
Tip: Use truffle oil sparingly.
light
Vegan Garlic Yogurt Sauce
Ingredients
300 g
vegan natural yogurt
12 g
lemon juice
10 g
olive oil
1-2
cloves of garlic, 5–8 g total
10 g
chives, finely chopped
5 g
parsley, finely chopped
some
salt, black pepper
This is how it’s done:
1.
Put the vegan yogurt in a bowl.
Finely grate or press the garlic and stir it in along with the lemon juice and olive oil.
Add chives and parsley.
Season to taste with salt and pepper.
2.
Cover the sauce and refrigerate it for at least 30 minutes to allow the garlic flavor to develop.
Tip: For a thicker and creamier sauce, add 50 g of vegan cream cheese or 40 g of vegan mayonnaise.
light
Vegan Curry-Mango Sauce
Ingredients
180 g
vegan mayonnaise
100 g
vegan natural yogurt
35 g
mango chutney
8 g
curry powder
12 g
lemon or lime juice
5 g
maple syrup, optional
1 g
cayenne pepper or chili flakes
some
salt
This is how it’s done:
1.
Mix the vegan mayonnaise and vegan plain yogurt in a bowl.
Add mango chutney, curry powder, and lemon or lime juice.
Stir in maple syrup and cayenne pepper to taste.
Season with salt to taste.
2.
Cover the sauce and let it sit in the refrigerator for at least 30 minutes. Tip: For a fruitier sauce, stir in an additional 30 g of finely pureed mango flesh. If this makes the sauce too runny, add a little vegan mayonnaise.
More festive recipes
Still need inspiration for the holidays? We have a selection of plant-based festive recipes.
