One of the most well-known Hungarian starters is the paprika-spiced curd cheese cream called “körözött”. Traditionally, it’s made of curd cheese, spring onions, some butter and spices. Having this for breakfast with toast and fresh bell peppers or radish used to be the first official sign of spring for me.
One day I said good-bye to dairy products, so I had to come up with a vegan solution next spring. I did, and it turned out to be a very simple one.
2 small yellow or red sweet peppers + some for garnishing
1 small red onion
juice of 1/2 lemon
2 tablespoons of coconut oil
2 tablespoons of olive oil
2 teaspoons of paprika powder
1/2 teaspoon of ground caraway
salt to taste
You need to keep the soaking almonds in the fridge because the waking enzymes in the almond may be really active at room temperature. Once I left my soaking almonds on the kitchen counter for one night, and it resulted in my almond milk tasting slightly sour. Since then I always keep my soaking nuts in the fridge.
This recipe is very simple, you only a couple of minutes and a food processor.
- Chop the onions and peppers to cubes and put them in the food processor.
- Add the almonds, lemon juice, coconut oil, olive oil, salt, spices.
- Pulse the food processor a couple of times and then mix thoroughly until a creamy mixture forms. If not creamy enough, add some more olive oil to help your food processor.
- Decorate with paprika slices and serve.
If you keep track of your carb intake, this spread contains about 15g CH carbs altogether, so don’t be too strick on yourself.