Ingredients
Scale
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