Obazda! Or Obatzda. The spread that Bavarians basically require at every beer garden table. Savory, creamy, and totally scoopable. And this vegan Obazda recipe makes it completely plant-based without losing that rich Bavarian flavor. Ten minutes. Done.
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In This Post:
What Is Obazda?
Obazda = traditional Bavarian cheese spread. It's traditionally served in Bavarian beer gardens, especially during Oktoberfest season, and enjoyed with pretzels, onions, and a cold beer.
It's usually made with Camembert, cream cheese, and butter. (Yes, that's three fats. Yes, it's indulgent. Yes, it's incredible.)
The word literally means "mashed together" in Bavarian dialect. Which is kind of perfect because… that's exactly how you make it.
What's the Difference Between Obazda and Regular Cheese Spread?
Traditional Obazda uses aged Camembert and has a bold, slightly tangy flavor thanks to paprika and caraway.
Unlike a simple cream cheese spread, Obazda is more rustic and more spiced. It's served as a hearty (and pretty filling) appetizer, not a mild or light sandwich filler.
My First Bite …
… wasn't at a beer garden. My first Obazda moment was at a student party.
There it was, right next to the German pasta salad, fueling us for more dancing… or keeping us alive long enough to crash into bed in the morning.
Honestly, best party fuel ever!
How To Make It Vegan
Three ingredients need a little plant-based makeover. Luckily, supermarkets in Germany makes this super easy. I hope it's just as easy where you live.
- Camembert
Go mild. Vegan Camemberts are out there, good ones, too. Do try a couple of them, though, as some have a weird or bitter aftertaste. My go-tos: Happy Cheeze's Der Cremige (organic stores) and Mondarella's Soft Rouge (Rewe).
- Cream Cheese
Optional. If you can't find it, skip it. If you can, go for one with higher fat - it makes a difference. You can even use a home-made one, like my recipe here.
- Butter
Easy swap. Vegan butter or even a good margarine with buttery flavor will work fine.
Hope you love it! (I know you will.)
🍽 Recipe
Vegan Obazda Recipe (Bavarian Cheese Spread)
Ingredients
- 300 g vegan Camembert
- 120 g vegan cream cheese (optional)
- 80 g vegan butter or margarine
- 1 medium red onion
- 2 teaspoons sweet paprika powder
- 1 teaspoon ground caraway seeds
- Salt and pepper to taste
- A splash of light beer (optional)
- Chives for garnishing (optional)
Instructions
- Take the Camembert, butter, and cream cheese out of the fridge about 1 hour before making the spread so they soften.
- Dice the Camembert, then mash it with a fork in a bowl.
- Add the softened butter and cream cheese, and mix until well combined.
- Finely chop the red onion (save a little for garnish) and stir it into the cheese mixture.
- Season with paprika, caraway, salt, and pepper. Go easy on the salt at first - Camembert is already salty. Taste and adjust.
- Stir in a splash of beer if you'd like.
- Garnish with extra onion and chives (optional), and serve with pretzels or crusty bread.
Notes
- It will keep in the fridge for 3-4 days in an airtight container.
- Leave it on the counter for 10-15 minutes before indulging, so the Obazda can soften and get „spreadable".
How To Eat Obatzda
This is not a "tiny schmear" kind of spread. It's a dunking, scooping, pile-it-on situation.
- With pretzels (forever the classic).
- On sourdough, dark German seeded bread, or a crusty baguette.
Just not on sweet rolls or soft toast. Trust me on that one. - With radishes or crunchy pickles (yes, please).
- On a party table surrounded by salads and beer.
- After hiking. After dancing. After… whatever.
FAQ
In Germany, Obazda is the traditional spelling. In English, you'll often see Obatzda.
Nope. A splash adds a malty kick, but it's optional.
3-4 days in the fridge. Even better the next day.
You bet it is. Obazda is super rich and hearty. Think long mountain hike food.
More Vegan Spread Recipes
If you enjoy this cheese spread, you might also like:
- Chives Cream Cheese Dip With Flax Oil
- Wild Garlic Cream Cheese Spread
- Savory Watermelon Rind Spread
- 5-Minute Rustic Chickpea Spread
- Carrot Tops Pesto
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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