{"id":34350,"date":"2026-10-28T00:00:00","date_gmt":"2026-10-27T23:00:00","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=34350"},"modified":"2026-10-28T08:28:51","modified_gmt":"2026-10-28T07:28:51","slug":"vegan-sauces-for-fondue","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/vegan-sauces-for-fondue\/","title":{"rendered":"Vegan sauces for fondue"},"content":{"rendered":"
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Vegan sauces for fondue<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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The Right Sauce for Every Taste<\/h2>\n\n\n\n

The quantities given below will each make around 300\u2013350 g of sauce, which is enough for about 4\u20136 people if several sauces are being served.<\/p>\n\n\n\n

All four sauces can be prepared the day before. If stored in tightly sealed containers, they will keep in the fridge for about 2\u20133 days. Stir again before serving and, if necessary, adjust the consistency by adding a little water, lemon juice or vegan yoghurt.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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light<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\"fondue_recipe_3\"<\/figure>\n<\/div>\n\n\n\n
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Sweet Potato-Tahini Sauce<\/h3>\n\n\n\n

Ingredients <\/h3>\n\n\n\n
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350 g<\/p>\n\n\n\n

sweet potato, weighed after peeling<\/p>\n<\/div>\n\n\n\n

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30 g<\/p>\n\n\n\n

tahini<\/p>\n<\/div>\n\n\n\n

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25 g<\/p>\n\n\n\n

lemon juice or lime juice<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

olive oil<\/p>\n<\/div>\n\n\n\n

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1 small<\/p>\n\n\n\n

clove of garlic, approx. 3 g<\/p>\n<\/div>\n\n\n\n

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2 g<\/p>\n\n\n\n

smoked paprika powder<\/p>\n<\/div>\n\n\n\n

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1 g<\/p>\n\n\n\n

ground cumin<\/p>\n<\/div>\n\n\n\n

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60\u201390 g<\/p>\n\n\n\n

Water or vegetable stock<\/p>\n<\/div>\n\n\n\n

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some<\/p>\n\n\n\n

salt, black pepper<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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This is how it’s done:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Preheat the oven to 200 \u00b0C (top and bottom heat).<\/p>\n\n\n\n

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\u201330 minutes, until they are tender and lightly browned. <\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Place the roasted sweet potato in a blender along with the tahini, lemon juice, garlic, paprika, cumin, salt, and pepper.<\/p>\n\n\n\n

First, add 60 g of water or broth and pur\u00e9e everything until smooth. Gradually add more liquid, depending on the desired consistency. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Season the sauce to taste and chill it for at least 30 minutes before serving.<\/p>\n\n\n\n

Tip: The sauce thickens in the refrigerator. Before serving, stir in 10\u201320 g of water to restore its creamy consistency. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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light<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\"fondue_recipe_2\"<\/figure>\n<\/div>\n\n\n\n
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Vegan Truffle mayonnaise<\/h3>\n\n\n\n

Ingredients <\/h3>\n\n\n\n
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250 g<\/p>\n\n\n\n

vegan mayonnaise<\/p>\n<\/div>\n\n\n\n

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10\u201315 g <\/p>\n\n\n\n

truffle oil<\/p>\n<\/div>\n\n\n\n

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12 g<\/p>\n\n\n\n

lemon juice<\/p>\n<\/div>\n\n\n\n

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8 g<\/p>\n\n\n\n

mild mustard<\/p>\n<\/div>\n\n\n\n

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some<\/p>\n\n\n\n

salt, black pepper<\/p>\n<\/div>\n\n\n\n

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optional <\/p>\n\n\n\n

15 g finely chopped pickled truffles<\/p>\n<\/div>\n\n\n\n

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optional <\/p>\n\n\n\n

5 g chives, finely chopped<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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This is how it’s done:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Mix the vegan mayonnaise with truffle oil, lemon juice, and mustard until smooth.<\/p>\n\n\n\n

Season with black pepper and, to start, a little salt.<\/p>\n\n\n\n

Optionally, fold in the finely chopped mushrooms or truffles and the chives.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Cover the sauce and let it sit in the refrigerator for at least 30 minutes.<\/p>\n\n\n\n

Before serving, taste again and, if necessary, carefully add a little more truffle oil.<\/p>\n\n\n\n

Tip: Use truffle oil sparingly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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light<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\"fondue_recipe_5\"<\/figure>\n<\/div>\n\n\n\n
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Vegan Garlic Yogurt Sauce<\/h3>\n\n\n\n

Ingredients <\/h3>\n\n\n\n
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300 g<\/p>\n\n\n\n

vegan natural yogurt<\/p>\n<\/div>\n\n\n\n

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12 g <\/p>\n\n\n\n

lemon juice<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

olive oil<\/p>\n<\/div>\n\n\n\n

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1-2<\/p>\n\n\n\n

cloves of garlic, 5\u20138 g total<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

chives, finely chopped<\/p>\n<\/div>\n\n\n\n

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5 g<\/p>\n\n\n\n

parsley, finely chopped<\/p>\n<\/div>\n\n\n\n

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some <\/p>\n\n\n\n

salt, black pepper<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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This is how it’s done:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Put the vegan yogurt in a bowl.<\/p>\n\n\n\n

Finely grate or press the garlic and stir it in along with the lemon juice and olive oil.<\/p>\n\n\n\n

Add chives and parsley.<\/p>\n\n\n\n

Season to taste with salt and pepper.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Cover the sauce and refrigerate it for at least 30 minutes to allow the garlic flavor to develop.<\/p>\n\n\n\n

Tip: For a thicker and creamier sauce, add 50 g of vegan cream cheese or 40 g of vegan mayonnaise.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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light<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\"fondue_recipe_4\"<\/figure>\n<\/div>\n\n\n\n
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Vegan Curry-Mango Sauce<\/h3>\n\n\n\n

Ingredients <\/h3>\n\n\n\n
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180 g<\/p>\n\n\n\n

vegan mayonnaise<\/p>\n<\/div>\n\n\n\n

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100 g <\/p>\n\n\n\n

vegan natural yogurt<\/p>\n<\/div>\n\n\n\n

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35 g<\/p>\n\n\n\n

mango chutney<\/p>\n<\/div>\n\n\n\n

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8 g<\/p>\n\n\n\n

curry powder<\/p>\n<\/div>\n\n\n\n

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12 g<\/p>\n\n\n\n

lemon or lime juice<\/p>\n<\/div>\n\n\n\n

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5 g<\/p>\n\n\n\n

maple syrup, optional<\/p>\n<\/div>\n\n\n\n

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1 g <\/p>\n\n\n\n

cayenne pepper or chili flakes<\/p>\n<\/div>\n\n\n\n

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some <\/p>\n\n\n\n

salt<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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This is how it’s done:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Mix the vegan mayonnaise and vegan plain yogurt in a bowl.<\/p>\n\n\n\n

Add mango chutney, curry powder, and lemon or lime juice.<\/p>\n\n\n\n

Stir in maple syrup and cayenne pepper to taste.<\/p>\n\n\n\n

Season with salt to taste.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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More festive recipes<\/h2>\n\n\n\n

Still need inspiration for the holidays? We have a selection of plant-based festive recipes. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"fondue_desktop\"<\/div>

light<\/p><\/div>

Vegan sauces for fondue<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"chrism_desktop\"<\/div>

light<\/p><\/div>

Fine Cut on Mashed Potatoes with Red Wine Onions<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"chrism_desktop\"<\/div>

light<\/p><\/div>

Christmas Plant Cutting<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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Our diverse range<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/a><\/figure>\n<\/div>\n\n\n\n
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\"THE<\/a><\/figure>\n<\/div>\n\n\n\n
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\"THE<\/a><\/figure>\n<\/div>\n\n\n\n
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\"THE<\/a><\/figure>\n<\/div>\n\n\n\n
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\"THE<\/a><\/figure>\n<\/div>\n\n\n\n
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\"THE<\/a><\/figure>\n<\/div>\n\n\n\n
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\"THE<\/a><\/figure>\n<\/div>\n<\/div><\/div>
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<\/div><\/div>\n\n\n\nView products<\/a>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":23,"featured_media":34353,"comment_status":"closed","ping_status":"closed","template":"","categories":[112],"tags":[201,200],"class_list":["post-34350","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-festive","tag-fondue","tag-holidays"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/34350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=34350"}],"version-history":[{"count":6,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/34350\/revisions"}],"predecessor-version":[{"id":34669,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/34350\/revisions\/34669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/34353"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=34350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=34350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=34350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}