Dairy-Free Delight: Knafeh Reinvented

The marvelous Knafeh, known for its iconic stretchy cheesy pull, can still be enjoyed with today's high-quality dairy-free mozzarella.

This rich and luscious vegan Knafeh recipe offers a dairy-free twist on our beloved traditional Middle-Eastern dessert. Creamy, sweet vegan cheese is wrapped and baked in shredded dough. Then generously drenched in fragrant rosewater simple syrup and adorned with pistachios. This recipe is delicious, guilt-free, and easy to prepare, making it perfect for single servings.

What YOU NEED:

For the Knafeh Dough: You can find frozen shredded dough, known as Katifi, in local Middle Eastern stores.

For the Vegan Filling: Multiple options are available for the vegan Knafeh filling. You can choose between a homemade cheesy filling made with cashews or a dairy-free ashta made with store-bought whipping cream or a healthier version using tofu. (ASHTA FILLING VERSIONS: Instead of the Homemade Cashew Cheesy Filling, you can use a vegan Ashta filling made of either store-bought whipping cream or soft or silken tofu.)

For the Dairy-Free Mozzarella: Optionally, you can add store-bought vegan mozzarella shreds, preferably high-quality ones that melt without burning. You can make Knafeh with only vegan Ashta or homemade cheese.

For the vegan butter: You'll need both melted and slightly softened vegan butter at room temperature.

For the Knafeh Coloring: You can use any vegan red food dye (just a few drops).

Photo credit: Zen & Zaatar

HOW TO MAKE VEGAN KNAFEH:

To make the filling

You have several filling options for Knafeh. The standard choice in this recipe is a homemade cheesy filling (not as stretchy but rich in flavor) made using readily available ingredients. If you have good-quality vegan mozzarella cheese, you can add it on top of the filling for extra stretch or use it in combination with vegan Ashta.

(Cheesy Filling Note: If using store-bought dairy-free cheese, mix it with a little bit of vegan Ashta in a 4:1 ratio to add creamy moisture and prevent burning. (You can also sprinkle some vegan mozzarella on top when using homemade cheese filling.)

To prepare the dough

The night before making Knafeh, defrost the frozen shredded dough in the fridge for at least 8 hours. Allow it to thaw at room temperature for one hour before use. Remove from packaging and cut out slices of dough, weighing the amount needed. Depending on your preferred texture, chop it further with a knife for a rougher knafeh or process or grind it into a finer dough for a softer texture. Coat with melted vegan butter and optionally add food coloring.

To bake the Knafeh

Grease the bottom and sides of a ramekin with room-temperature butter mixed with a little food coloring (optional). Sprinkle a tablespoon of dough and press it down into a thin, even layer, creating a wall on the sides to form a bowl. Using two small spoons, scoop the filling into the bowl, spreading it evenly. Sprinkle a teaspoon of dough on top and press everything together to enclose the filling. Bake (or air fry) for approximately 15 minutes, or until nicely browned. The knafeh should hold together well and be easy to cut with a knife around the edge.

(Prepare the simple syrup in advance, ensuring it is completely cool before adding it to the freshly baked knafeh.)

To make the homemade Cheesy Filling

While it is less stretchy, this homemade cheesy filling offers the best replacement for vegan knafeh. It's made from soaked cashews, nutritional yeast, and tapioca starch for a cheesy texture. A hint of rosewater or orange blossom water adds the perfect Knafeh flavor. Blend the ingredients, then stir over medium-high heat in a saucepan for 5 minutes to thicken and achieve a stretchy consistency. Let it cool completely, then break it into small "cheese" chunks.

(You can use a mixture of vegan Ashta and store-bought dairy-free mozzarella instead of the homemade cheese filling.)

For serving Vegan Knafeh

As soon as it's done baking, dredge in simple syrup while the knafeh is hot. Garnish with crushed pistachios, and enjoy it right away!

Photo credit: Zen & Zaatar

MORE TIPS:

• Tapioca Starch: Use tapioca starch for stretching, regardless of the choice of filling.

• Knafeh Texture: For a softer texture (Naa'meh), pulse the shredded dough in a food processor or grind it. For a rougher texture (Khishneh), chop it with a knife.

• Cheesy Filling: When using store-bought dairy-free cheese, mix it with vegan Ashta to prevent burning.

• Knafeh Crust: Ensure the knafeh dough is well coated with melted vegan butter for a sealed crust.

• Baking Time: Check the knafeh at the 10-minute mark; it can brown quickly.

• Simple syrup: Make it in advance and cool it completely before drizzling it over the freshly baked knafeh. It can be stored for at least 30 days.