Egypt 
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VEGAN EGYPTIAN KOUNAFA
Ingredients
- 1 package 16 ounces shredded phyllo dough (kataifi)
- 1 cup vegan butter melted
- 1 cup raw cashews soaked in water for 4 hours and drained
- 1 cup raw almonds soaked in water for 4 hours and drained
- 1 cup plant-based milk such as almond or coconut milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 cup water
Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rose water optional
- Crushed pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor or blender, combine the soaked and drained cashews, soaked and drained almonds, plant-based milk, granulated sugar, vanilla extract, lemon juice, and water. Blend until you achieve a smooth and creamy consistency. Set aside.
- Place the shredded phyllo dough in a large mixing bowl. Pour the melted vegan butter over the dough and mix well, ensuring all the strands are coated.
- Grease the bottom and sides of a 9x13-inch baking dish with vegan butter. Spread half of the shredded phyllo dough evenly on the bottom of the dish, pressing it down gently.
- Pour the cashew-almond mixture over the shredded phyllo dough in an even layer.
- Cover the filling with the remaining half of the shredded phyllo dough, pressing it down gently.
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and crispy.
- While the kounafa is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, lemon juice, and rose water (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until it thickens slightly.
- Once the kounafa is done baking, remove it from the oven and immediately pour the hot syrup evenly over the top.
- Allow the kounafa to cool for a few minutes before serving. Garnish with crushed pistachios.
- Serve the vegan Egyptian Kounafa warm or at room temperature.
Notes
NUTRITIONAL FACTS:
Calories: 460 | Total Fat: 26g | Total Carbohydrates: 53g | Dietary Fiber: 3g | Protein: 7g
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