Vegan curd strudel

Ingredients for 1 servings:

• 500 ml soy yogurt (yogurt alternative), natural
• 300 g cashew nuts, unsalted
• 1 packet of vanilla sugar
• 4 tbsp sugar (granulated sugar)
• 2 tbsp cornstarch
• 2 tbsp balsamic vinegar, white
• 1 tsp, leveled cinnamon powder
• 1 lemon(s), the juice
• 1 lemon(s), frozen, zest
• e.g. raisins, optional
• 2 packs of puff pastry, vegan
• olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 45 minutes

Soak the cashews for about 6 hours, drain the yogurt in a coffee filter for the same amount of time as the nuts. Combine all ingredients, except the zest of the frozen lemon, in a Vitamix or a very good food processor and blend until smooth. Now mix in the zest of the frozen lemon, optionally fold in the raisins, and spread the mixture on the strudel dough. It’s completely normal for the mixture to be a bit runny, but it will firm up during baking. Roll it up and brush the strudel with olive oil. Bake at 190 degrees Celsius (convection oven) (preheated) for about 25 minutes, or with increasing top/bottom heat for 25 minutes at 200 degrees Celsius. Tips: Depending on how long the yogurt has been draining (firm consistency), you’ll need to juggle the cornstarch and vinegar. You can also add blueberries, raspberries, or strawberries before rolling the dough. If the strudel is just for adults, I also add rum raisins. The strudel will be sweeter and more yellow if you use vanilla soy yogurt. And if you’re in a hurry and have a great blender, skip the draining and soaking and simply add a tablespoon of cornstarch (or other starch of your choice). The strudel tastes delicious the next day, as a snack or with coffee at lunch.