This cheesy spread is traditionally served in Bavaria. I’ve never had the original one, but was obsessed by this vegan version! Delish!
70g red onion
1 TBS olive oil
200g smoked tofu
10–12g rolled oats
1 tsp sweet paprika powder
½ tsp hot paprika powder (optional, can be too hot for some people)
½ tsp marjoram
1 pinch of salt
Freshly ground black pepper
Good pinch of ground caraway
2 TBS apple vinegar
1 bunch chives
1. Soak cashews overnight or at least for 6 hours in water to soften them. Discard water and rinse the cashews. Set aside.
2. Cut a few onion rings and save them for garnishing. Chop the rest into small cubes. Heat oil in a skillet over medium heat and add the chopped onion and cook them until lightly brown. Set aside.
3. Using a mixer or food processor, blend the tofu, soaked-softened cashews, margarine, oats, both paprika powder, salt, ground pepper, caraway and vinegar until pureed.
4. Chop chives and add half of to the blended mix. The rest save to garnish together with the previously cut onion rings.
Tip: serve with some vegan salt sticks or pretzels.
From Schrot & Korn
Original recipe (in German): http://schrotundkorn.de/rezepte/lesen/obatzda-vegan.html