Vegan Obatzda - a bavarian cheese spread (wfpb)
Vegan Obatzda - a cheese spread that tastes great with pretzels. This oil-free, lactose-free recipe gets its authentic taste, thanks to the vegan camembert we make in minutes. Eat this obatzta for the next snack in the afternoon or as a starter for your guests.Vegan | vegetarian | oil-free | dairy-free | lactose-free | soy-free | sugar-free | gluten-free | whole food plant-based
Equipment
Ingredients
Camembert
- 1 cup 150g cashews
- ⅓ cup +1 tbsp 100g Water
- 2 teaspoon Apple Cider Vinegar
- ¼ cup Tapioca Starch
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Misopaste
- 1 ½ teaspoon Agar-Agar
- 1 teaspoon Sea Salt
Other Ingredients
- 1 can 400ml coconut milk (the solid / firm part of it, let it sit for 24 hours in the fridge, do not shake it)
- ⅓ cup 50 g onions cut very small, works for me best in a chopper
- a little ground cumin
- 4 tablespoons beer non-alcoholic beer or almond milk
- 1 tablespoon paprika powder or more
- Salt & pepper to taste
Instructions
- For the camembert, add all the ingredients to a high speed blender and mix until you get a creamy consistency without pieces.
- Now put the cream in a saucepan and cook with constant stirring until the cream becomes shiny and supple. It becomes relatively firm and resembles melted cheese.
- Put the cream in a container and put it in the fridge overnight.
- The next day, put all the ingredients except the onions in a bowl, also "knead" with your hands until a smooth cream is produced. It works best to incorporate all the ingredients with your fingers. Possibly, add a little more paprika powder. And let it rest for about 30 minutes or more.
- Just fold in the finely chopped onions just before serving.