Obazda! Or Obatzda. The spread that Bavarians basically require at every beer garden table. Savory. Creamy. A little spiced. Totally scoopable. And we're doing it vegan-style. Ten minutes. Done.
Note: Some of the links below are affiliate links. At no additional cost to you, I may earn a small commission if you purchase through those links. You can read my full affiliate disclosure here.
In This Post:
What Is Obazda?
Obazda = traditional Bavarian cheese spread.
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.
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, 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.
- 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 It
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.
Looking for the perfect pairing?
Simply click a button to ask AI for delicious ideas.
Obazda FAQ
In Germany, Obazda is the traditional spelling. In English, you'll often see Obatzda. Same spread. Same deliciousness.
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.
I'm always curious. Tried this vegan obazda recipe? How did it go? I wanna hear all about it. How did you serve it?
Drop the details below because we all love a fun twist or a lesson learned.
Wishing you planty of Obatzda delights,
Ramona
♥
Write a Comment