Vegan Obazda spread makes a great snack or appetiser.
Oktoberfest is over, but it doesn’t mean we can’t eat German food, right? This creamy spread called Obazda or Obatzda is one of those Bavarian foods that everybody seems to love. Back in my vegetarian days it used to be one of my favourite snacks too. The classic German recipe is made with camembert, cream cheese, and butter, and it’s usually served with fresh pretzels or crackers. In this version I use tempeh and rejuvelac to make a tangy and delicious spread. It’s best if you let the spread ferment overnight or even longer before serving, but otherwise you don’t have a lot of work with this recipe.
I prefer to steam the tempeh for this recipe, since my body really doesn’t like large amount of raw tempeh, but if you don’t have a problem with uncooked tempeh, you can skip that step to save a few minutes. For a more authentic version use vegan butter, but if you want to keep this healthier and oil-free, you can also use tahini or cashew butter.
It’s one of those recipes, where you can totally play around with the ratio of ingredients and spice it to your liking. Most people add caraway to Obazda, but I’m not a big fan of that, to be honest. You can also use spring onion, white onion or chives instead of the red onion, and add cashew cream cheese for extra creaminess. Some also add a splash of wheat beer to the mixture. Or just serve it with a cold beer, both good!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 400 g/14 oz tempeh
- ⅓ - ½ cup of rejuvelac *
- 1 tbsp vegan butter or tahini or cashew butter
- 1 tsp white miso
- 2 cloves of garlic
- 1 tbsp mustard
- 4 tbsp lemon juice
- 2 tbsp chopped parsley
- ½ tsp sweet paprika
- ½ tsp smoked paprika
- 1 red onion, finely chopped
- salt, pepper
- Cut tempeh into large cubes. Bring water (or vegetable broth) to a boil in a small pot, and add tempeh. Cover and let simmer for 10-15 minutes.
- Drain tempeh and let cool a bit. Once cold enough to handle, add steamed tempeh, rejuvelac, vegan butter or nut butter, miso, garlic, mustard, lemon juice, parsley and spices to a food processor and blend until creamy. Season with salt and pepper if needed.
- Transfer mixture to a bowl. Add chopped onion and mix well.
- Cover bowl with a cheesecloth and let sit at room temperature for 8-24 hours, so the spread can ferment. After fermentation place it in the fridge or serve right away. Enjoy!