Instructions

1. In a large mixing bowl or a food processor combine vegan yogurt, margarine, sugar and salt.
2. Add flour and mix until you can form a large dough ball. Wrap it and put in a fridge for 30 minutes.
3. Preheat oven to 355°F (180°C). Line a baking sheet with parchment paper and set aside.
4. Take the dough out of the fridge and divide it into 4 pieces. Roll each piece into a log. Process the dough in a meat grinder using grinder plate with large holes. Spread those dough “worms” evenly on the baking tray. If you don’t have a meat grinder, you can grate the dough, but I haven’t tried this method yet.
5. Bake the shortbread “worms” for 15-20 minutes or until the edges are slightly browned.
6. Remove from the oven and transfer the shortbread together with parchment paper onto a cooling rack. Let it cool to room temperature.
7. Break the shortbread into small pieces. Add soaked poppy seeds and mix well. Then pour vegan condensed milk and mix everything again to combine.
8. Scoop the mixture onto a serving plate and press it with wet hands to prevent sticking. Press as hard as you can until you form a nice firm pile.
9. Put in a fridge overnight to harden. Enjoy with a nice cup of coffee or tea.