This vegan kunafa (kataifi) is a marvelous combination of crispy kunafa and gooey cheese that are soaked in a sweet syrup. Enjoy it guilt-free!
Course Dessert
Cuisine Egyptian, Middle Eastern
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 16people
Calories 188kcal
Ingredients
Kunafa crust
500gKunafa dough (Shredded phyllo dough)frozen or fresh
¼CupCoconut oilmelted
Cheese filling
1CupCashewssoaked
2CupWater
6tbspTapioca starch
1tbspVinegar
½tspLime juice
⅛tspSalt
Syrup
¾cupHoney (or maple syrup)
¼CupWarm water
1tspVanilla
Garnish
½cupPistachioscrushed
Instructions
Start by soaking the cashews in hot water for 15 minutes.
Preparing the kunafa crust
Meanwhile, begin pulsing the kunafa dough in a food processor a few times, till you get small pieces. (if you are using frozen kunafa, leave to thaw for 5minutes. While if you are using fresh kunafa, freeze for a while before processing)
Once processed into small pieces, transfer the kunafa dough strands into a large bowl.
Combine well with the melted coconut oil using your hands.
Preparing the cheese filling
Drain the soaked cashews. In a blender, add them along with the rest of the cheese filling ingredients. Blend until smooth.
Pour the filling into a large saucepan. Keep stirring over low-medium heat until you get stretchy cheese consistency.
Assembling
Preheat the oven to 200°C.Start by greasing the baking sheet with coconut oil. Spread half the dough on the bottom of the baking sheet, pressing with your hands to level it.
Spread the cheese filling on top of the first dough layer.
Cover the cheese with the remaining kunafa dough, again pressing with your hands.
Bake in the preheated oven until golden brown.Meanwhile prepare the syrup by mixing the honey with the hot water. Then add in the vanilla, and mix again.
Flip the konafa onto a serving dish. Pour the honey syrup evenly onto the konafa.Alternatively, you can use maple syrup for a vegan version.