Obatzda: vegan recipe for the Bavarian beer garden classic

Based on cashews
Obatzda: vegan recipe for the Bavarian beer garden classic

Obatzda tastes wonderful with snacks and pretzels. The spicy Bavarian cream cheese is veganized with the help of cashew nuts.

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Obatzda is part of the typical Bavarian snack. The popular Camembert cream works even without cheese – based on cashews, a full-bodied, tasty topping is created that invites you to enjoy. The recipe.

Obazda, Obatzda or Obatzter, picked or dressed – the Camembert-based cheese specialty has many names and as a beer garden classic, it’s hard to imagine Bavarian culture without it. In addition to the well-known measure of beer, the white sausage and the Oktoberfest, it is part of the basic equipment of Bavarian culture and is now even extremely popular all over the world.

A traditional recipe – the origin of Obatzda

The story of Obatzdas goes hand in hand with the emergence of Bavarian beer garden culture about 150 years ago. At that time, the first soft cheeses such as Camembert, Brie, Romadur and Limburger were produced in Bavaria and the Allgäu. As these became overripe particularly quickly, especially during the hot summer months – the beer garden season – and there were still not enough cooling options, Bavarian innkeepers processed the overripe soft cheese with butter, salt, paprika powder, onions, cumin and a shot of beer in a kind of dip to make them enjoyable again.

And since, as is well known, you beat two birds with one stone, the innkeepers served their new creation to the guests at the newly opened beer gardens. As a spread, Obatzdan was served with bread and pretzels and a liter of beer. The classic then became known all over the world thanks to an innkeeper at Bräustüberl in Weihenstephan, home to the oldest brewery in the world. She served Obadza to her morning pint and snack guests with Schafkopf and Tarock, two traditional card games. Since Weihenstephan was already the destination of many local and foreign tourists at that time, they bore the name Obatzda all over the world. By the way: The name “Obatzda” comes from the way the dip is cooked and roughly means “on” or “mixed”.

Bavarian cultural assets veganized

But no matter how delicious the beer garden spread is, it really is not vegan. So it’s even better that you can make your own herbal version with the speed of light, so you do not have to do without the spicy and cheesy treat.

The dairy-free version is made from cashews, herbal margarine and yeast flakes. While the former primarily ensures the unmistakable creaminess and makes Obatzda pleasantly full-bodied, yeast flakes give the cheesy taste. The whole thing is bound with cornstarch. Apple cider vinegar and miso pasta give the vegan variant a real kick, while spices from the original recipe give the characteristic aroma.

Obazdan is best served with freshly cut onion rings, radishes or a garnish of chives. The cream tastes extra good with a dash of pumpkin seed oil. As the savory topping is a popular beer garden snack, it is often served with (vegan) sandwiches or pretzels and a cold beer. Good apetite.

By the way: soft cheese is not the only cheese that can be veganized. Herbal mozzarella or feta cheese should not be missing in vegan cuisine. You can find out how it all works here and here.

Recipe for a vegan Obatzda based on cashews

Ingredients

  • 150 grams of cashew nuts
  • 1 clove of garlic
  • 2 shallots
  • 60 grams of cornstarch
  • 2 tablespoons yeast flakes
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dark misopasta
  • 100 grams of vegetable margarine
  • Cumin, mald
  • paprika powder
  • Salt pepper
  • 2 tablespoons pumpkin seed oil
  • fresh chives

preparation

  1. Pour enough boiling water over the cashews and simmer for at least 20 minutes, then allow to drain.
  2. Meanwhile, peel the shallots and garlic. Finely chop the shallots.
  3. Mash the drained cashews with a hand mixer together with garlic, cornstarch, yeast flakes, apple cider vinegar and miso pasta.
  4. Turn the margarine over. Season with cumin, paprika powder, salt and pepper.
  5. Then turn down the chopped shallots. Drizzle over pumpkin seed oil and garnish with fresh chives. Serve.

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