Vegan Kunafa Sweet Cheese Dessert (Print Version)
# Ingredients:
→ Kunafa Dough
01 -
1 lb kataifi shredded phyllo dough
02 -
1 cup vegan butter
→ Sweet Cheese Filling
03 -
1 ¼ cup cashews, soaked for at least 2 hours if not using a high-speed blender
04 -
5 cups warm water
05 -
¾ cup tapioca starch (tapioca flour)
06 -
1.5 tablespoon olive oil
07 -
1.5 tablespoon lemon juice
08 -
1.5 teaspoon salt
→ Orange Blossom Syrup
09 -
1 cup water
10 -
2 cups coconut or raw sugar (brown sugars give a caramel color)
11 -
1 teaspoon lemon juice
12 -
1 tablespoon orange blossom water
→ Toppings
13 -
Crushed pistachios
# Instructions:
01 -
Preheat oven to 350°F.
02 -
Chop the kataifi into segments to fit inside a food processor. Process until the dough is shredded into small, crumbly strands.
03 -
Melt the vegan butter in a microwave or over a saucepan. Place the shredded dough into a large bowl, pour the melted butter over it, and mix thoroughly until completely coated.
04 -
Grease a 9x13-inch baking dish or 12-inch round pan lightly. Divide the dough in half. Press half the dough into the bottom and up the sides of the dish.
05 -
Blend all sweet cheese filling ingredients in a high-speed blender until smooth, processing in batches if necessary.
06 -
Transfer the blended mixture into a large pot over medium-high heat. Stir constantly until the mixture becomes a stretchy, melted mozzarella-like consistency, about 5 minutes.
07 -
Pour the cheese mixture over the first layer of dough in the baking dish. Allow to cool for 5 minutes, then evenly sprinkle the remaining dough over the cheese layer, pressing gently to level it.
08 -
Bake the kunafa in the oven for 35-45 minutes, or until the top is visibly browned.
09 -
Combine sugar and water in a saucepan over medium-high heat, stirring constantly. Bring to a boil, then add lemon juice and simmer for 3-5 minutes. Stir in orange blossom water and set aside.
10 -
Remove the kunafa from the oven and cool for 5 minutes. Optionally, flip the dessert onto a serving plate for better presentation by covering the baking dish with a larger sheet and inverting it.
11 -
Top the kunafa with crushed pistachios and pour ¼-⅓ of the orange blossom syrup evenly over it. Serve hot with extra syrup on the side, slice, and enjoy.
# Notes:
01 -
For a vegan variation of traditional kunafa, this recipe uses cashew-based cheese and plant-based butter.