Vegan Zwiebelschmalz
Indulge in the rich and savory magic of Vegan Zwiebelschmalz, a plant-based twist on the classic German onion spread. This recipe beautifully combines caramelized yellow onions and grated apple for a balance of sweetness and depth, enhanced with soy sauce, dried marjoram, and a touch of black pepper for a perfectly seasoned finish. Melted coconut and sunflower oils create a creamy, spreadable texture that pairs wonderfully with fresh bread or crackers. Ready in just 30 minutes, this vegan recipe is not only irresistible but also ideal for meal prepping—store it in the fridge and enjoy its bold flavors all week long. Perfect for a cozy breakfast or a satisfying snack, this dairy-free zwiebelschmalz is sure to impress!
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Recipe Information
Ingredients
- 100 ml Sunflower oil
- 60 g Coconut oil (refined, for neutral taste)
- 2 medium Yellow onion
- 1 small Apple (peeled and cored)
- 1 tbsp Soy sauce
- 1 tsp Dried marjoram
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Peel and finely dice the onions into small, even cubes.
Peel, core, and finely grate the apple using a box grater.
In a skillet, heat 2 tablespoons of the sunflower oil over medium heat.
Add the diced onions and cook, stirring occasionally, until golden brown and caramelized, about 12-15 minutes. Adjust the heat as needed to avoid burning.
Add the grated apple to the skillet and cook for 5 more minutes, stirring often, until the apple is softened and slightly browned.
Stir in the soy sauce, dried marjoram, salt, and black pepper. Mix well and remove from heat. Allow the mixture to cool slightly.
Meanwhile, in a small saucepan, gently melt the coconut oil with the remaining sunflower oil over low heat. Do not let it boil.
Transfer the caramelized onion and apple mixture to a blender or food processor. Pulse a few times to achieve a slightly chunky texture. Alternatively, you can leave the mixture as is for a coarser spread.
In a mixing bowl, combine the blended onion-apple mixture with the melted oils. Stir well to fully incorporate and distribute the fats evenly.
Pour the mixture into a clean, airtight container or jar. Let it cool to room temperature, then refrigerate for at least 1 hour to allow it to solidify and the flavors to meld.
Serve chilled or at room temperature on fresh bread, crackers, or as a savory spread. Store in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 3.0 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
