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Vegan Hungarian Cheese Spread made with tofu and cashews served in crispy bread bowl.
My Hungarian Cheese Spread is a veganized version of a popular Hungarian dish called Körözött. It’s a creamy, cheesy, hearty, and also super simple to make. Serve it in crispy bread bowl with veggies for dipping, if you feel fancy, or just by itself as a delicious bread spread.
Körözött, this beloved Hungarian cheese spread is originally made with túró (a type of curd cheese), sour cream, and lots of sweet paprika powder. Growing up it was one of my absolute favorite things to eat, it’s just one of those super-hard-to-stop-eating spreads. I know that you’ll love it too.
In this version I use crumbled tofu for texture and blended cashews for extra creaminess. You can of course also use a store-bought plant-based yogurt or sour cream instead of the cashews, however I highly recommend you making the extra step, and using cashews, because cashews make this Hungarian cheese spread especially good.
This is the type of recipe, which you can (and should) definitely adjust to your own taste. I love it extra creamy, so I use lots of cashews, but I know that some prefer it on the drier side. In that case just half the cashews, or add more tofu.
I also like it extra onion-y, so I always add lots of diced white or red onions, chives, and garlic to my spread, but you can use a bit less, especially if you wanna smell good (I personally don’t mind smelling like an onion farm 😅). Hungarian cheese spread is traditionally made with heaps of sweet paprika powder, but you can always spice things up, and use smoked or spicy paprika as well.
This spread is best, when you let it chill for a couple of hours, or overnight in the fridge, so the flavors can merge. Please don’t miss this step! Trust me, those hours will make all the difference.
MORE CHEESE RECIPES YOU MIGHT LIKE:
- Vegan Parmesan
- 2-Ingredient Vegan Cream Cheese
- Raw Vegan Cashew Mozzarella
- Vegan Tofu Feta Cheese
- Simple Raw Cultured Cashew Cheese
- Walnut and Herb Vegan Cheese
- Smoky Chili Almond Cheese
- Baked Almond Feta
- Quick and Easy Vegan Fondue
- Cauliflower Cheese Sauce
- Vegan Obazda
- Vegan Cashew Cheese with Tomato and Herbs
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! ♥︎
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Vegan Hungarian Cheese Spread in Bread Bowl
- Total Time: 25 minutes
Ingredients
For the Hungarian Cheese Spread:
1.5 cups of cashews, soaked
1 lemon, juice
1 clove of garlic
2 cups of crumbled tofu (about 400 g/14 oz)
1 onion, finely chopped
1 tbsp mustard
1.5 tbsp chopped chives
1/2 tsp smoked paprika powder
1-1.5 tbsp sweet paprika powder
1/4 tsp ground caraway (optional)
salt, pepper
For the Bread Bowl:
1 loaf of bread of your choice (use GF if needed)
1 tbsp olive oil (optional)
salt, pepper
Instructions
- Add cashews, lemon juice, garlic, and about 1/2 cup of water to a blender, and process, until completely creamy. You are looking for a thick, sour cream like consistency.
- Add crumbled tofu, onion, mustard, cashew sauce, chives, sweet and smoked paprika powder, and caraway, if using, to a bowl, and mix well together. Season with salt and pepper (tofu can use a lots of salt, so don’t be afraid of adding an extra large pinch).
- Cover cheese spread, and place in the fridge to chill for at least 1 hour, so flavors can merge.
- Once ready to serve the spread, prepare your bread bowl. Preheat oven to 200°C/400ºF.
- Cut off a thin slice of the top of bread. Hollow out the loaf, leaving a small shell (about 1 cm/0.5 inch). Slice the top of the bread into bite-size pieces, and discard removed bread (save for another use).
- Brush the inside of the bread shell, as well as the diced pieces with olive oil, if using, and sprinkle with salt and pepper.
- Bake for 10-15 minutes, or until golden brown.
- Fill the warm bread bowl with chilled Hungarian Cheese Spread, and serve immediately. Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
The dip looks and sounds really tasty with cashews and beautiful presentation too, Evi.
Thanks, Angie 🙂
This looks amazing. I think I could eat all of it on my own. 🙂
Hahaha, unfortunately that is something that can easily happen with me too 😀
I have yet to taste or try vegan cheese. I am so tempted by your beautiful post. Thanks for sharing.
Thank you so much 🙂
Wooow this is absolutely stunning, Evi! I’ve not seen a spread served this way in bread before – what a great idea! I would probably try to eat it all in one go! Can’t wait to try this <3 pinned!
Thank you so much! 🙂
I am soooo excited to try your vegan version of korozott! My mom was from Hungary and made korozott to serve at every party! I always hoped there would be leftovers for me! Since it’s a rather unhealthy food, I am happy you have come up with this healthy, vegan version! My mom often put a little beer in the mixture- probably at the request of my German father – so I might try that as well. I also might add a few chopped capers. I’ll let you know how it turns out. Thanks!
I’m also excited how you’ll like it, I really hope it’s gonna be similar to what you remember 😉
Never tried it with beer, but it sounds super interesting! I used to love those German cheese spreads with beer, so I’m sure it would work here really well too. Thanks for this great idea! 🙂
I’m drooling, looks amazing, the presentation is absolutely spot on.Great job
Thanks 😘