How do you veganize something you’ve never tasted before? This was the question I was confronted with when I decided to make the Bavarian cheese „Obazda“. This is something that should not be missing when celebrating Oktoberfest. Since I was never a fan of soft cheese, I’ve never tasted it, BUT my wonderful friend Marie is kind of Dr. Obazda who ate a lot of it during our trip to Munich some years ago. So she came by and tasted until we were happy with the result. At the end we had a dip … that actually still did not taste like the traditional Obazda, maybe it’s the origin taste of Camembert, that’s just tricky. BUT nevertheless, this dip if delicious and that’s what counts! If you have any more tips how to substitute soft cheese, let us know below in the comments!

Vegan Bavarian Cheese "Obazda"

1 big bowl
20 minutes



  • 250 g (9 oz) cashews (soaked in at least for 30min, best over night)
  • 1 lemon (juice)
  • 50 ml (0.25 cup) water
  • 2 tbsp nutritional yeast
  • 1 garlic clove
  • salt
  • pepper


  • 2 rice cakes and water
  • 1 tbsp soft vegan butter
  • 3 tbsp soy cream
  • 4 tbsp beer
  • 1 tbsp caraway
  • 2 tbsp sweet paprika
  • 1 tsp spicy paprika
  • salt
  • pepper


  • 1 red onion
  • 0.5 bunch of chives


  1. Let's start with your main ingredients: cashew ricotta and rice cakes. In a food processor mix cashews, juice of a lemon, garlic clove, nutritional yeast and start with 25ml water. If it turns out to dry, add the rest of the water (even a little bit more). Cashew ricotta should neither be liquid or stone-hard, but of a creamy consistence with some cashew pieces. Season with salt and pepper and add more nutritional yeast, if it's not cheesy enough for your taste.
  2. In a bowl, soak your rice cakes in warm water. Be careful, because you don't want them too liquid. Better start with 2 tbsp water and add more water little by little until you get a nice sticky texture.
  3. In another large bowl, mix cashew ricotta and soaked rrice cakes and add all remaining ingredients. Stir well.
  4. You can now season some more and spread your vegan Obazda on a pretzel bun.
  5. Garnish with chives and onion rings and you get the perfect german Obatzer.
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