Raspberry-Curd-Strudel

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

20 min.

720 min.

Ingredients

6 Servings

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.
Put the cashew nuts in a bowl and cover with water; leave to stand overnight as well.
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!
Add the soya 'gurt and the raspberries to the cashew mixture.
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.
Preheat the oven to 180 °C and bake the strudel for 25-30 minutes.
Dust with icing sugar before serving.