Veganer Himbeer-Topfenstrudel - A curd strudel lies cut on a marbled plate, next to it fresh raspberries


Lusciously fruity, creamy and sweet – this recipe proves beyond doubt that traditional dishes can be transformed into totally vegan indulgence.



Preparation Time

20 min.

Waiting Time

720 min.


6 Servings

  • 500 g Dream & Joya Organic Soya with Yogurt Cultures Natural
  • 100 g Cashew
  • 50 g sugar
  • 20 g cornstarch
  • 0.5 g vanilla powder
  • 1 tsp lemon zest
  • 100 g raspberries
  • 50 g vegan margarine
  • 1 piece/s strudel dough
  • 2 tbsp icing sugar


  1. The previous evening, place a sieve lined with a clean kitchen cloth over a bowl. Put the soya yogurtalternative into the cloth and tie it up securely with a rubber band. Leave in the fridge overnight so that it can drip through the cloth and turn solid. 
  2. Put the cashew nuts in a bowl and cover with water; leave to stand overnight as well.
  3. The next day, strain the cashews and put them in a mixer along with the sugar, corn starch, vanilla and lemon peel. Blend into a smooth puree. Depending on how powerful your mixer is, you might like to add some liquid, for example a soya drink, to make it easier to puree the mixture. Please note: Don't let the mixture become too runny!
  4. Add the soya 'gurt and the raspberries to the cashew mixture.
  5. Melt the margarine. Roll the strudel dough onto a baking tray and brush with the margarine. Place the filling into the middle, fold over the edges, and brush these with margarine too.
  6. Preheat the oven to 180 °C and bake the strudel for 25-30 minutes.
  7. Dust with icing sugar before serving.

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