Vegan Bavarian Cheese “Obazda“

We've turned our Obazda recipe completely upside down. But we can reassure all fans of the old recipe, because we've put it at the bottom of the page so that you can still make it.

We created the recipe for our Oktoberfest Special, where an obazda is of course a must. However, vegan camembert was not yet available, which is why the base was a cashew cream. Now that there are great camembert alternatives, we can finally make the Bavarian spread just like the original.

In addition to camembert, cream cheese, butter (all vegan, of course), salt, pepper and sweet paprika powder, the recipe also includes a large amount of caraway seeds. An absolute must for me, and always according to the motto: there's no such thing as too much. However, the others in the office are always happy when I reduce the amount of caraway. So feel your way around until you find the perfect amount.

The preparation is child's play! Cut the camembert into small pieces and mix it with all the other ingredients. Top with onion rings and chives. And that's all there is to it. We recommend pretzels or dark bread to go with it. If you fancy making your own pretzel rolls, we have a recipe here. Of course, you can also leave out the filling.

If you're looking for other spread recipes, look at our dips and spreads category. We highly recommend the onion dip, but our curry and date spread is also a dream!

... and if you miss the old recipe, we've copied it at the bottom of the page.

If you miss the old recipe and still want to make it, we have copied it here for you:

For the cashew ricotta:

• 250 g (9 oz) cashews (soaked for at least 30 minutes, best overnight)
• 0.5 lemon (juice)
• 50 ml (0.25 cup) water
• 1 garlic clove
• 5 tbsp nutritional yeast
• salt
• pepper

Also:

• 2 rice cakes
• 6 tbsp water
• 2 tbsp vegan butter (soft)
• 7 tbsp plant-based heavy cream
• 50 ml (0.25 cup) wheat beer
• 0.5 tbsp ground caraway
• 1 tbsp sweet paprika
• 1 tsp spicy paprika
• salt
• pepper

For the topping:

• red onion
• chives

1. For the cashew ricotta, add soaked cashews, lemon juice, water, garlic, and nutritional yeast to a blender or use an immersion blender to mix until creamy. If the mixture becomes too firm, add some more water. The cashew ricotta should become a rather creamy mixture with small cashew chunks left. Season with salt, pepper, and nutritional yeast to taste.

2. Add rice cakes to a bowl and start to add 2 tablespoons of water first. Gradually add more water as needed until you get a rather lumpy texture.

3. Add cashew ricotta, soaked rice cakes, soft vegan butter, plant-based heavy cream, wheat beer, ground caraway, sweet and spicy paprika to a bowl, and stir until combined. Season the with salt and pepper to taste.

4. Use the vegan „Obazda“ as a spread or dip and garnish with red onion rings and finely chopped chives.