Oh boy,... this always was one of my favorite sandwich toppings growing up.
I ate tons of Liverwurst sandwiches in my life. I guess that is a German thing, haha.
In Germany there are different types of Liverwurst.
A good selection where everyone finds the right one. Like in Italy with Salami.
A lot of different types.
I worked out a vegan version what totally pleases our taste buts.
Non vegan approved as well :-)
It is not hard to make a vegan version, when you just commit to the challenge!
But, you don't have to, because I already did :-)
For us this sandwich spread on German/Austrian Farmer bread, again,... oh boy!
Or rather,... boy oh boy :-)
Lets get started with the recipe!
Ingredients:
100g raw cashews
185ml filtered water
5g fresh garlic (1 middle sized clove)
2g/ 1/4 tsp pink Himalaya salt
1/4 tsp ground Coriander
1/4 tsp ground Cardamon
1/4 tsp ground Nutmeg
1/2 tsp sweet paprika powder
1 tsp smoked paprika powder
1/2 tsp ground Pimento/Allspice
1/2 tsp white pepper
50g onion - chopped
1 tsp extra virgin olive oil
1 tsp tomato paste
1 tsp gmo free organic gluten free soy sauce***
1 tsp bbq coconut amino sauce
2 tsp mustard of your choice
1/2 tsp dry Mayoran
1/2 tsp dry Thyme
Optional: non gmo certified organic smoked tofu - 50g - cubed
***when you don't feel ok with the soy sauce skip it and use a bit of lemon juice instead.
Directions:
1. Add raw cashews, garlic, filtered water, and salt to a food processor and process until smooth.
You can soak the cashews for one hour before you do this. But with a high speed blender this step can be skipped.
2. heat some oil in a little pot and fry the onion until golden.
When you feel ok with the smoked tofu, also fry the tofu cubes with the onion.
Add the tomato paste, mix well with the onion and deglaze with the coconut and soy sauce.
Add the cashew cream. Use middle heat here!
3. Add all the spices and herbs. And start to stir constantly.
The cashew cream will start to firm up with time. But you have to stir,... stir,... stir.
The best is to use a little baking spatula (see pic on the bottom). This works the best for me.
If you don,t, it will burn and stick to the pot bottom.
4. Work out to a consistency what is like a cream.
This cooking process should take at least 5-10 minutes.
With a simmer on low to middle heat.
5. When done, add to a glass jar with lid.
6. cool completely down and store in the fridge until needed.
ENJOY