Vegan Cheese Khachapuri

Preparation

Dough Preparation:1. Mix the flours, baking powder, yeast, sugar and water in a mixer. If using wholemeal flour, set aside about 0.5 cup of the amount - add this amount only after the dough comes together and only if it is too sticky.2. Add the salt and oil, continue to knead for about 10 minutes until the dough is soft and pleasant, place in a bowl, grease a little from the top and sides, cover with plastic wrap and a towel and let rise for about 1-2 hours in a warm place until doubled in volume.3. Divide the dough into balls and let rise again for about 30 minutes.Filling Preparation:1. Finely mash the soaked cashews in a food processor or small blender with 1/2 cup of soy milk until a very smooth texture is obtained.2. Add the tofu, 3/4 cup of more soy milk, corn starch, salt and nutmeg to the cashews.3. Mix well until a smooth and lump free mixture is obtained.4. Transfer the mixture to a small pot, add the remaining soy milk (3/4 cup) and cook a little while stirring constantly (so that it does not burn) until a soft cheese texture is obtained.Assembling The Dish:1. Roll each ball of dough into a thin rectangle (thickness here is important). If the dough is sticky you can add a little flour to make it convenient to work with.2. Spread the cashew cheese on the dough, roll the edges on both sides about up to a third of the rectangle on each side and tighten the edges to a boat shape.3. Add more of the cheese filling in the space created as a result of the shape that was formed.4. Bake the vegan Khachapuri in the oven preheated to 480°F (250°C) for about 15 minutes (check that the dough is ready at the bottom).5. Bon appetite (:

Total time: 2-3 hours

Equipment: mixer, small food processor/blender.

The preparation method also includes soaking, grinding and cooking.