This easy kunafa recipe without cheese tastes amazing! It is perfect for those who are vegan or lactose intolerant, or for anyone who wants to try something new.
To make this delicious kunafa, you’ll need a few simple ingredients. For the cheese filling, you’ll need soaked cashews, firm tofu, lemon juice, apple cider vinegar, tapioca starch, nutritional yeast, sea salt, and water. For the kunafa topping, you’ll need shredded phyllo pastry, vegetable ghee or vegan butter, agave or simple sugar syrup with orange blossom water, and pistachios to garnish. Don’t worry if you don’t have all of these ingredients on hand – you can easily find them at your local grocery store or online.
This cheeseless kunafa is perfect for a quick and delicious dessert. Whether you’re a vegan or just looking for a new way to enjoy kunafa, this recipe is sure to impress. So grab your ingredients and let’s get started!
What is Kunafa
Kunafa is a delicious and popular dessert in the Middle East and Mediterranean regions. It is made with shredded phyllo dough, soaked in sweet syrup, and filled with a variety of ingredients such as cheese, nuts, or cream. However, for those who prefer a lighter and less cheesy version, there is a kunafa version without cheese that is just as delicious.
This recipe uses a phyllo dough, which gives the kunafa a crunchy texture and a golden brown color. The filling is made with a sweet and creamy mixture of milk, sugar, and cashews, flavored with orange blossom water and vanilla extract.
Ingredients:
- 1 cup of cashews, soaked (or boiled for 15 minutes)
- 2 teaspoons of apple cider vinegar
- 1 tablespoon of lemon juice
- 4 tablespoons of Tapioca starch (aka Tapioca flour)
- ¼ block of firm tofu (approx. 115 grams or 4 oz)
- 2 tablespoons of nutritional yeast
- ¼ teaspoon of sea salt
- 1 cup of water
- ½ packet of defrosted shredded phyllo pastry
- 4 tablespoons of melted vegan butter or vegetable ghee
- Agave or simple sugar syrup with 1 teaspoon of orange blossom water
- Pistachios for garnishing
How to make this easy kunafa recipe without cheese?
Cheese Filling:
- Soak and rinse cashews.
- Blend cashews with remaining cheese ingredients until smooth (mixture will be watery).
- Cook cheese mixture over medium heat, stirring constantly. The mixture will thicken and become gooey, but still spreadable (If it gets too firm, add a little water and stir on low heat to soften).
- Set cheese mixture aside.
Kunafa Assembly:
- Preheat oven to 150°C (300°F).
- If using long sheets of phyllo pastry, shred them in a food processor to resemble vermicelli noodles.
- In a large bowl, toss the shredded pastry with melted vegetable ghee.
- Grease a baking pan (12-16 inch diameter).
- Press half of the kunafa mixture into the bottom of the pan to form a 1 cm thick layer.
- Spread the cheese mixture evenly over the kunafa base.
- Top with remaining kunafa mixture and press gently.
Baking and Serving:
- Bake for 20 minutes or until pastry is light golden brown. You can broil for a deeper color but watch closely to avoid burning.
- Let the kunafa cool slightly.
- Drizzle with agave nectar or simple syrup, and chopped pistachios before serving.
Serving Suggestions
I love serving my kunafa warm with a drizzle of sugar syrup and a sprinkle of chopped pistachios. It adds a touch of sweetness and nuttiness that complements the kunafa perfectly. You can also serve it with a dollop of vegan whipped cream or a scoop of vegan vanilla ice cream for a decadent dessert.
If you’re serving kunafa for breakfast or brunch, try pairing it with a cup of hot tea or coffee. The warm, gooey texture of the kunafa and the rich, bold flavors of the coffee or tea make for a comforting and satisfying meal.
For a fun twist, you can also try adding some fresh fruit to your kunafa. Sliced strawberries, raspberries, or mangoes would all be delicious additions that add a pop of color and freshness to the dish.
If you’re serving kunafa for a party or gathering, consider cutting it into small squares or triangles for easy serving. You can also make a larger batch and serve it in a baking dish, allowing guests to scoop out their desired portion.
Storing and Reheating Tips
Storing Tips:
- Store your kunafa in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out.
- Keep it in the refrigerator for up to 3 days. Beyond that, the quality may start to deteriorate.
- If you want to freeze your kunafa, wrap it tightly with plastic wrap and then place it in a freezer-safe container. It can be stored in the freezer for up to 2 months.
Reheating Tips:
- Get your oven ready by preheating it to 350°F (175°C).
- Remove the kunafa from the refrigerator or freezer and let it come to room temperature for about 15-20 minutes.
- Put the kunafa on a baking sheet and cover it with aluminum foil.
- Bake it in the preheated oven for 10-15 minutes or until it is heated through.
- Remove the aluminum foil and bake for an additional 5-10 minutes or until the top is crispy and golden brown.
- Let it cool for a few minutes before serving.
Common Mistakes to Avoid
- Using the wrong type of dough: Kunafa dough is different from other types of dough, so make sure you are using the right one. Some people make the mistake of using phyllo dough or puff pastry, which will result in a different texture and taste.
- Overbaking: Kunafa should be baked until golden brown, but be careful not to overbake it. If it gets too dark, it will become dry and hard.
- Using too much butter: Butter is an important ingredient in kunafa, but using too much can make the dish greasy. Use just enough to coat the dough, but not so much that it pools in the bottom of the pan.
- Skipping the orange blossom water: Orange blossom water is a traditional ingredient in kunafa, it adds a unique flavor and aroma. Don’t skip this ingredient, as it enhances the overall taste.
Conclusion
In conclusion, making this easy kunafa recipe without cheese is a simple process that anyone can try at home. You can create a delicious and satisfying dessert that will impress your family and friends with just a few ingredients and basic cooking skills.
One of the best things about this recipe is that it is versatile and can be customized to suit your taste preferences. You can experiment with different types of nuts, syrups, and spices to create your unique flavor combinations.
Overall, I highly recommend trying out this easy kunafa recipe. It’s a great way to satisfy your sweet tooth without compromising your health or spending hours in the kitchen. So why not give it a try and see for yourself how delicious and satisfying it can be?
Before you go, did you know this kunafa can be a perfect dessert after having mujadara with black lentils?
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