Hungarian Langos

This is a vegan version of Hungarian langos. While usually am not a fan for Daiya cheese esp. for pizza topping, it's pretty tasty for langos 😊

The night before, chill a can of coconut oil (full fat)

The next day:

Let Bloom:
180 ml lukewarm milk
1 tsp dry active yeast

In a bowl, mix 250 g flour with 1 tsp sugar and 1 tsp salt, make a well in center

Pour in bloomed yeast, stir with wooden spoon

Knead in 28 g vegan margarine

Cover with cling wrap and let stand in warm area for an H

Meanwhile, crush 2 garlic and mix with 4-5 tbsp olive oil, set aside

Scoop out coconut cream into food processor. Mix in a little lemon juice and apple cider vinegar (flavor should resemble sour cream). Chill until serving

Heat enough oil, divide dough into 5 mini langos (this because I only use small pan 😂), fry til golden brown on both sides

To serve:

Brush fried dough with olive oil, followed with sour cream and top with Daiya cheese

Serve immediately