• 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.
  
• Finally sprinkle crushed pistachios on top.
  
• Serve & enjoy!