Amit’s vegan Knafeh

Amit’s vegan Knafeh

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Beresi

Community member

"When I searched for a vegan knafeh, I had a hard time, a lot of weird ingredients, or too much work. So I came up with a recipe that I really liked, it has some work to do, but certainly a good one. I really hope you enjoy it as much as I do, and feel free to make small changes to make it more yours!"

Difficulty

Medium 👍

Preparation

30 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
100 g
Kadaif
20 ml
coconut oil
24 g
cashew
¾ tbsp
tapioca starch
tbsp
sugar
¾ tsp
pistachio paste (optional)
tsp
salt
tsp
lemon juice
192 ml
soy milk
80 g
sugar
60 ml
water
2 tbsp
rose water
40 g
chopped pistachios

Utensils

blender, 2 pots, 2 whisks, oven

Recipes made to your taste

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  • Step 1/8

    Soak the cashews for 1-2 hours in hot water or 12 hours in lukewarm water. Make sure the water covers all the cashews.

  • Step 2/8

    • 24 g cashew
    • blender

    Make the cashew paste using a blander. Put all the soaked cashews (60g) and half of the soy milk, until combined to a refined paste, it will be thick, don’t worry.

  • Step 3/8

    • ¾ tbsp tapioca starch
    • tbsp sugar
    • ¾ tsp pistachio paste (optional)
    • tsp salt
    • tsp lemon juice
    • 192 ml soy milk
    • pot
    • whisk

    Make the filling, put the: cashew paste, soy milk, sugar, lemon juice, salt, sugar, tapioca starch, and pistachio paste (optional), ingredients inside a small pot (preferably non stick), and whisk until thickening, it will take sometime. You will know its ready once it will be hard to mix.

  • Step 4/8

    Combining the filling with the kadaif. In a low, 23~cm round baking tray place half of the kadaif. Make sure to cover the tray really good, and the sides as well. Distribute half the coconut oil as. Add the filling (can be warm so don’t worry), and make sure it covers most of the tray, leaving just a small 1cm gap in the edge. Then add the remaining kadaif on top, and finish with the rest of the coconut oil.
    • 100 g Kadaif
    • 20 ml coconut oil

    Combining the filling with the kadaif. In a low, 23~cm round baking tray place half of the kadaif. Make sure to cover the tray really good, and the sides as well. Distribute half the coconut oil as. Add the filling (can be warm so don’t worry), and make sure it covers most of the tray, leaving just a small 1cm gap in the edge. Then add the remaining kadaif on top, and finish with the rest of the coconut oil.

  • Step 5/8

    Bake the knafeh at 180 C° of 355 F°
    • oven

    Bake the knafeh at 180 C° of 355 F°

  • Step 6/8

    • 80 g sugar
    • 60 ml water
    • 2 tbsp rose water
    • pot
    • whisk

    Make the sugar water while the knafeh is in the oven, to sweeten all up. In a small pot combine the sugar, water, and rose water, until disolved.

  • Step 7/8

    Just before serving, when the knafeh is hot, pour the sugar water onto the knafeh, and slice :)

    Just before serving, when the knafeh is hot, pour the sugar water onto the knafeh, and slice :)

  • Step 8/8

    Slice your knafeh, add some pistachios and enjoy!
    • 40 g chopped pistachios

    Slice your knafeh, add some pistachios and enjoy!

  • Enjoy your meal!

    Amit’s vegan Knafeh

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