Vegan Kunafa
Indulge in the rich and crispy delights of *Vegan Kunafa*, a plant-based twist on the traditional Middle Eastern dessert. This recipe features layers of golden, buttery vermicelli dough filled with a luscious vegan "cheese" made from blended cashews, coconut cream, and a hint of lemon for tangy authenticity. A fragrant sugar syrup infused with rose water and orange blossom water elevates every bite with floral elegance. Perfectly sweet and richly textured, this dairy-free kunafa is baked to golden perfection, making it an irresistible treat for any occasion. Whether you’re catering to vegan guests or simply exploring new desserts, this recipe is sure to impress with its creativity and decadence. Keywords: vegan kunafa recipe, dairy-free dessert, Middle Eastern vegan dessert, plant-based kunafa.
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Recipe Information
Ingredients
- 250 grams Vermicelli (katayef) dough
- 100 grams Vegan butter
- 150 grams Raw cashews
- 250 milliliters Coconut cream
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 1 tablespoon Maple syrup
- 1 tablespoon Cornstarch
- 100 milliliters Almond milk
- 200 grams Granulated sugar
- 250 milliliters Water
- 1 teaspoon Rose water
- 1 teaspoon Orange blossom water
Instructions
Start by soaking the raw cashews in hot water for at least 30 minutes to soften them for the filling.
Preheat your oven to 180°C (350°F).
Melt the vegan butter in a small saucepan or microwave and set aside.
In a large bowl, gently separate and break apart the vermicelli dough strands, and then pour the melted vegan butter over them. Mix thoroughly to coat the dough evenly.
Next, prepare the vegan cheese filling. Rinse the soaked cashews and blend them with coconut cream, lemon juice, nutritional yeast, maple syrup, cornstarch, and almond milk until you achieve a smooth and creamy texture.
In a small saucepan, combine granulated sugar and water to make the sugar syrup. Bring to a boil and let it simmer for about 7 minutes until slightly thickened. Add rose water and orange blossom water for an aromatic touch. Remove from heat and let it cool.
Lightly grease a round baking dish with vegan butter. Take half of the buttered vermicelli dough and line the bottom of the dish, pressing firmly to create an even base.
Pour the vegan cheese filling over the dough base, spreading it evenly across the surface.
Cover the cheese filling with the remaining vermicelli dough, pressing gently to adhere the top layer.
Bake the kunafa in the preheated oven for 40-45 minutes or until the top becomes golden brown and crispy.
Once baked, remove the kunafa from the oven and immediately pour the prepared sugar syrup evenly over the hot dessert, ensuring it covers all areas.
Allow the kunafa to cool slightly, then cut into desired shapes and serve warm. Enjoy your delicious vegan kunafa!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 167 mg | 7% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 44.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
