Vegan Kunafa

Indulge in the irresistible sweetness of Vegan Kunafa, a plant-based twist on a beloved Middle Eastern dessert that's as decadent as the original. This recipe swaps traditional cheese for a luscious homemade vegan filling made from creamy cashews, coconut cream, and a touch of nutritional yeast for that authentic cheesy flavor. Golden, crispy layers of butter-coated vermicelli dough encase the rich filling, creating an indulgent texture combination that's finished with a fragrant sugar syrup infused with rose water and orange blossom water. Perfect for special occasions or as a show-stopping treat, this vegan kunafa will captivate your taste buds while remaining entirely dairy-free. Enjoy it warm, sliced into perfect portions, for an unforgettable dessert experience!

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Start by soaking the raw cashews in hot water for at least 30 minutes to soften them for the filling.

Step 2

Preheat your oven to 180°C (350°F).

Step 3

Melt the vegan butter in a small saucepan or microwave and set aside.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Pour the vegan cheese filling over the dough base, spreading it evenly across the surface.

Step 9

Cover the cheese filling with the remaining vermicelli dough, pressing gently to adhere the top layer.

Step 10

Bake the kunafa in the preheated oven for 40-45 minutes or until the top becomes golden brown and crispy.

Step 11

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.

Step 12

Allow the kunafa to cool slightly, then cut into desired shapes and serve warm. Enjoy your delicious vegan kunafa!

Nutrition Facts

Serving size	(1379.7g)

Amount per serving	% Daily Value*
Calories	3895.5

Total Fat 191.5g	0%
Saturated Fat 101.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1576.5mg	0%
Total Carbohydrate 516.6g	0%
Dietary Fiber 10.1g	0%
Total Sugars 364.1g
Protein 52.5g	0%

Vitamin D 33.0IU	0%
Calcium 296.8mg	0%
Iron 15.4mg	0%
Potassium 1644.5mg	0%

*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.

Source of Calories

Fat: 43.1%

Protein: 5.3%

Carbs: 51.7%