Vegan Obazda Recipe (Bavarian Cheese Spread)
The spread that Bavarians basically require at every beer garden table. Savory. Creamy. A little spiced. This vegan version is just as indulgent as the original.
Servings: 4 to 6
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
Storage information:
- 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“.