Recipe: Vegan cheese samosa aKA Sambousik
If you're searching for a tasty vegan snack with a Middle Eastern flair during Lent and Ramadan, try making some Vegan Cheese Samboosa, or "Sambousik" as the Lebanese tend to call them, or Samosas. With just 30 minutes of prep time and 12 minutes of cooking time, you can whip up 15 to 20 samosas. These are delicious for snacking or as a side dish. This recipe is suitable for vegans who miss the taste of cheese but want to stay away from animal products. The samosas are filled with creamy, flavorful vegan cheese that is sure to satisfy your cravings. Give this recipe a try and enjoy a tasty and healthy snack that is just right for any occasion.
LET’S BEGIN COOKING.
Here’s what you need to make cheese
Dry ingredients:
· 1/2 cup raw cashews, pre-boiled for 10 minutes
· 3 tablespoons nutritional yeast
· 2 teaspoons tapioca starch
· 3/4 teaspoon sea salt
Liquid ingredients:
· 1 teaspoon apple cider vinegar
· 1 1/4 cup water
For the Samboosa you need:
Dry ingredients:
· 1 package of samosa pastry sheets
Liquid ingredients:
· 1 tablespoon olive oil
· 1/2 cup water
Photo by One Arab Vegan
Here’s how it is cooked
1. To make the cheese filling, add all the cheese ingredients to a blender and blend on high until smooth.
2. Pour the blended mixture into a small saucepan on medium heat, then using a wooden spoon or spatula, continuously stir while cooking. You will see small clumps start to form as you do and at about the five-minute mark, your mixture should turn into one big gooey mass of cheese. Cook for an additional 30 seconds to one minute to ensure everything is firmed up.
3. Transfer the cheese mixture to a glass container and allow it to cool in the fridge for at least 30 minutes before handling.
4. To assemble the samosas, place a samosa pastry sheet vertically on a cutting board or plate. Brush a light layer of water onto the edges of the sheet using a pastry brush.
5. Add about 1-2 teaspoons of the cheese mixture to the far- left corner of the sheet. Then, using the bottom right "point," fold the pastry over the filling in a triangle shape. Fold the top right point of that triangle horizontally, alternating the previous two steps until you have a triangle-shaped parcel, sealing down the final flap.
6. Repeat this process until all the samosa sheets are used up.
7. Heat the olive oil and water in a frying pan over medium heat. When hot, add the samosas to the pan and cook for about 3-4 minutes on each side until golden brown.
8. Serve the hot samosas with your favorite dipping sauce and enjoy!
You can cook them either in the oven or air-fry them. It's based on how you like them.
If oven cooked:
1. Preheat the oven to 200°C / 400°F.
2. Place the samosas on a lined baking sheet and lightly brush each side with olive oil.
3. Bake for 10-12 minutes until golden brown and crisp.
If air-fried:
1. Lightly brush each samosa with olive oil on each side.
2. Place 4-6 samosas at a time in the air fryer basket.
3. Cook at 200°C for 6-10 minutes until slightly browned and crisp.
Photo by One Arab Vegan
Some recommendations:
If you have a high-speed blender, you can skip boiling the cashews, but it's generally recommended to boil them for 10 minutes beforehand.
If you're not using a high-speed blender, you can strain the cheese mixture through a fine sieve or nut milk bag to eliminate any unblended cashew pieces and achieve a smoother texture.
It's important to use Tapioca starch in this recipe, as substituting it with any other thickener may not yield the same results.
When purchasing samosa pastry sheets, be sure to check the ingredients list as most supermarket brands are naturally vegan.
If you don't plan on making all the samosas at once, you can freeze them for later use. Simply place them in an airtight container and store them in the freezer for up to two months. To cook, thaw them at room temperature for 15-20 minutes before baking or air-frying.
Alf sahten.
