Amazing Vegan Kanafeh

A middle eastern pastry layered with homemade vegan ricotta cheese, soaked with sweet syrup and topped with pistachios. It can't get any better than this!

taking a piece out of the Kanafeh

Jewish holidays are always about food!

When you come to think about it, it makes a lot of sense - Food brings people together! When people eat they are instantly happier and calmer; both are not so easy to achieve qualities when serious family time is involved!

vegan Kanafeh

Shavuot is no different. This holiday is all about eating dairy foods.

Once again, the vegan challenge kicks-in and the goal is (as always) making a delicious dish that makes everyone wonder if it's plant-based or not.

cutting the vegan Kanafeh
taking out a piece of the Kanafeh

This year I decided to go with a middle-eastern favorite dessert - Kanafeh. It's easy to make, it's not too sweet and it's soooo pretty. Perfect for a festive and light dinner.

one piece of Kanafeh

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Recipe

Prep Time
20 minutes
Cook Time
10 minutes
Difficulty
Servings:
8

Ingredients

Sweet Syrup
  • 0.75 cup water
  • 0.5 cup organic cane sugar
  • 2 tbsp rose water
Kadayif Noodles
Vegan Ricotta Cheese
  • 14 oz soft tofu
  • 0.5 cup coconut cream
  • 6 tbsp maple syrup
  • 1 lemon zest
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
Garnish
  • 1.75 oz chopped pistachios

Instructions

  1. In a small saucepan, mix the water, sugar and rose water and bring to boil. Simmer until reduced and thickened. Set aside once ready.

  2. In the meanwhile, mix the kadayif noodles with the melted coconut oil and set aside.

  3. Make the ricotta cheese: using a high-speed blender or a food processor, pulse together the cheese ingredients, making sure not to over mix. If not using right away, keep refrigerated.

  4. Coat a large pan with coconut oil, place 1/2 of the kadayif mixture and press down creating an even layer. spread the ricotta cheese and top with the remaining kadayif.

  5. Just before serving, cook over low heat for about 5 minutes and flip over the Kanafeh (using the technique described in the notes below). Cook for another 2-4 minutes.

  6. Transfer to a serving dish, soak with syrup and garnish with the chopped pistachios.

Notes

In order to keep your Kanafeh intact, I recommend using my flipping technique:

(a) Place a large plate on top of the pan;

(b) Flip the Kanafeh on to the plate;

(c) Using a second plate, flip the Kanafeh to the other side;

(d) Place the pan on top of the Knafeh and flip it back.

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