SPICY “CREAM CHEESE” WITH PICKLES

SERVES 1 JAR

2 cups (500 g) soy yogurt

7 tbsp. (80 g) vegan sour cream

5 tbsp. (70 g) soft vegan margarine

2 tbsp. mild paprika

1/4 tbsp. hot paprika

1/2 tsp. garlic powder

1 tsp. sea salt

1 tsp. freshly ground white pepper

1 tsp. tomato purée

2 tbsp. (15g) capers, rinsed

2 pickles

1/2 small red pepper

1 small onion

pinch of chili powder

NUTRITIONAL VALUES

Calories: 1212kcal
Fat: 90.7g (27.4g S.Fat)
Carbs: 84.8g
Protein: 27.7g
Sugar: 50.9g
Sodium: 4719mg

METHOD

Fill a cheesecloth-lined strainer halfway with yoghurt. Place this over a bowl and refrigerate for 12 hours to drip. Squeeze it, then transfer the resulting soy cheese to a bowl. Combine the sour cream, margarine, paprika, garlic powder, salt, pepper, tomato purée, and capers in a mixing bowl. Purée everything in the bowl with a handheld blender until smooth.

Chop the pickles finely. Remove the seeds from the pepper and set aside. Peel the onion and finely chop it, along with the peppers. Incorporate the chopped ingredients into the cream cheese. Add chilli powder to taste and set aside for 4–5 hours to infuse.