Thanks to one of my sisters the name for 'that poppyseed cake thing' was discovered. Beigli. My father is from Hungary and so recipes such as this were made often by our grandmother, but not recorded or passed down.
This recipe was from a Hungarian tourist site.
A few minor changes were made to change it to a vegan recipe.
Butter exchanged for vegan margarine, egg exchanged with egg replacer and some milk for extra liquid. Sour cream was exchanged with my cashew sour cream. Also instead of brushing with egg I just brushed with some olive oil.
Result? Very tasty!
CASHEW CREAM RECIPE
Soak 1 cup of raw cashews in water overnight. It is important they are raw as roasting enhances the nuts flavour. We do not want to have this strong flavour.
Rinse the soaked nuts thoroughly and put them in a blender just covering with fresh water. Blend until very smooth.
If you cannot get it super smooth, run it through a fine sieve.
To make it a sour cream add a tablespoon of vinegar.
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