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Sundried Tomato and Rosemary Fondue

Sundried Tomato and Rosemary Fondue

Servings: 6-8


  • 2 teaspoons avocado oil (or light olive oil)
  • 1 medium clove garlic, crushed or grated
  • ½ cup (120 ml) plain, unsweetened almond “milk” (or any kind of milk you like)
  • 1 (8 oz/227 g) container GO VEGGIE Vegan Classic Plain Cream Cheese, at room temperature
  • ½ (7 oz/198 g) pack GO VEGGIE Lactose and Soy Free Mozzarella Shreds
  • 1½ tablespoons chopped sundried tomatoes, packed in olive oil and drained well
  • 1 teaspoon minced fresh rosemary
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper

For Serving:

  • Fresh or toasted bread
  • Crackers
  • Sliced apple
  • Fresh vegetables, such as carrot sticks or cauliflower florets


  • Heat the oil in a medium saucepan over medium heat. Add the garlic and cook 30 seconds, stirring constantly.
  • Add the milk and cream cheese, whisk until smooth, and then whisk in the mozzarella shreds.
  • Continue cooking (whisking constantly) until the mozzarella shreds are melted.
  • Turn off the heat and stir in the sundried tomatoes, rosemary, salt, and pepper.
  • Serve warm, with bread, crackers, fresh fruit or vegetables, or anything you like for dipping.


Recipe by: An Edible Mosaic