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🍽️ Make vegan Obazda dip yourself

871 kcal · 30 min · 4 servings

Ingredients

• Cashew nuts 250 g
• Rice wafers, plain 2 pcs.
• Garlic cloves 2 pcs.
• Chives, fresh 15 g
• Paprika, sweet 3 tbsp
• Soy sauce 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Pumpkin seed oil 2 tbsp
• Crackers 8 slices

Instructions

1. 1. Put the cashew nuts into a bowl.
2. 2. Cover the nuts with water and let them soak for about 8 hours.
3. 3. Lightly moisten the rice cakes with water.
4. 4. Crush the rice cakes roughly into small pieces.
5. 5. Peel the garlic.
6. 6. Chop the garlic roughly.
7. 7. Wash the chives.
8. 8. Shake the chives dry.
9. 9. Cut the chives into fine rings.
10. 10. Drain the soaked cashew nuts.
11. 11. Put the cashew nuts into a tall container.
12. 12. Add the chopped garlic.
13. 13. Add the paprika powder.
14. 14. Add the crushed rice cakes.
15. 15. Add 25 milliliters of water.
16. 16. Puree the mixture until creamy with a hand blender.
17. 17. Season the dip with soy sauce.
18. 18. Season the dip with salt.
19. 19. Season the dip with pepper.
20. 20. Mix the dip well with the cut chive rings.
21. 21. Put the finished dip into a bowl.
22. 22. Drizzle the dip with pumpkin seed oil.
23. 23. Serve the dip together with crispbread.

Nutrition per serving

• kcal: 871
• Protein: 23 g · Fett/Fat: 58 g · Carbs: 68 g