Vegan curd Cheese Dumplings in Nut Crumbs on Fruit Dish

first make the vegan “curd cheese”

1. Put 2 coffee filters into each other in a large funnel – pour the soy yoghurt into the double coffee filter and leave for approx. 24 hours. Cover and chill – during this time the liquid in the yoghurt separates and what remains is a pot-like mixture – I then give this mixture for another 3-4 hours. packed in kitchen roll and tea towel in the refrigerator to get the rest of the moisture out

now to the dumplings

1. The margarine is stirred together with the sugar and vanilla sugar until frothy – then the egg powder is mixed well with water and also added – then finely grate the gluten-free rusks in the moulinex and also add – lemon juice and a big pinch of salt – last the Add vegan pots and mix everything vigorously – chill the mixture for 20 minutes
2. Then small dumplings are rolled out of the mass – bring to a boil in a large pot of water together with sugar and lemon juice and let the dumplings simmer gently for about 8 minutes
3. In the meantime, gluten-free crumbs are ground together with the walnuts in the moulinex – gently toast the nut crumbs together with cane sugar in alsan margarine
4. Now lift the curd dumplings out of the water with a slotted spoon and roll them immediately in the nut crumbs

a word about the sauce level

1. I have homemade currant sauce ready in the freezer – if you don’t have it, you can mix jam with fruit juice or water and stir until creamy with the blender

For those who do not have to eat a diet

1. Of course you take real butter, real pots and fresh eggs, dried white breadcrumbs and tasty almonds … then tastes a little better … But if you have to keep a diet for health reasons, you are happy about every sweetness “sham package”