A plant-based take on the traditional Slovak bryndzové halušky, sent to us by a family from eastern Slovakia. The base is a simple homemade plant "bryndza" blended from tofu, plant-based sour cream, and nutritional yeast, stirred through warm gluten-free potato dumplings.
Plant "bryndza"
To serve
Blend the "bryndza"
Put all the plant "bryndza" ingredients into a blender and blend to a smooth, creamy consistency.
Adjust to taste
Taste and add lemon juice, salt, or nutritional yeast as needed. You can adjust the consistency by stirring in a little more plant-based sour cream.
Let it rest
For the best flavour, let the plant "bryndza" rest in the fridge overnight so the flavours come together.
Toss with the halušky
Prepare your favourite gluten-free halušky and, while they're still warm, mix them through the plant "bryndza".
