This vegan Ashta is a dairy-free version of the traditional clotted cream. Made with tofu and plant milk for the ultimate topping/filling. Perfect to pair with fresh fruit, stuff in Middle Eastern desserts, and more.

About The Recipe

• Dairy-free | Vegan

• Easy to make

• Added protein

• Versatile to use in many recipes

What Is Ashta?

Ashta is a popular topping/filling that is basically clotted cream. Made with Middle Eastern flavours that make it extra luscious. It’s often used in many Arabic desserts and sweets, like Qatayef Asafiri, Znoud el Sit, and many more.

While there are various types of Ashta, it’s traditionally made by simmering heavy milk (like full fat milk), then skimming the skin off the top. It later thickens up as it chills in the fridge. Stored in the fridge to be used in several recipes later.

Ingredients You Need

• Tofu: Not traditional, but silken/soft tofu makes a great addition for a creamy vegan Ashta.

• Milk: Any plant milk will work (except coconut milk). I prefer oat milk for extra creaminess.

• Sugar: Adjust the amount to your preferred level sweetness.

• Cornstarch: To thicken up the mixture and make it creamy.

• Rosewater: Or orange blossom water for flavouring the Ashta

Making The Ashta

Make the milk & cornstarch slurry in a bowl. Gradually add the cornstarch while whisking to avoid clumping. In a medium saucepan over medium heat, combine the milk slurry, tofu, and sugar. Break down the tofu using a whisk. Continue whisking and breaking until it starts boiling – 5 to 7 minutes. Do not use a blender*.

Once it starts bubbling, turn the heat down to medium-low, and continue whisking until thickened – 20 to 30 minutes. During the last 5 minutes, add in the rose water and whisk again to combine. Empty the mixture into a large bowl. Allow to cool down completely. 

Video Tutorial

Here’s a quick video for how to make vegan Ashta:

What To Use It For

Use Ashta to make many Middle Eastern desserts and sweets. Including Znoud el Sit, Atayef, Knafeh, and more. Or turn it into a creamy topping with fresh fruit for a dreamy treat.

FAQs

Why shouldn’t I blend the tofu?
The tofu used in this recipe should be soft (also known as silken tofu). Blending it will make it extra soft (and somewhat liquid-y). To allow the Ashta to properly thicken up into a creamy texture, we want to simply whisk the tofu as it heats up in the pot.

What type of plant milk to use for Ashta?
Any plant milk will work (other than coconut milk, as it will take over the flavours). I find oat milk works best for extra creaminess.

How to store the Ashta?
Store the Ashta in an air-tight container and chill in the fridge for up to 4 days. Though it’s best enjoyed same day (or next).

Vegan Ashta Recipe

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Ashta (Clotted Cream)

Recipe by Waseem HijaziCourse: Desserts, ToppingsCuisine: Arab, Middle EasternDifficulty: Easy

Servings

1

batch

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

This vegan Ashta is a dairy-free version of the traditional clotted cream. Made with tofu and plant milk for the ultimate topping/filling. Perfect to pair with fresh fruit, stuff in Middle Eastern desserts, and more.

Ingredients

• 2 cups plant milk – I use oat milk

• 4 tbsp cornstarch

• 300g soft tofu

• 5 tbsp sugar

• 3 tbsp rose water

Directions

• Make the milk & cornstarch slurry in a bowl. Gradually add the cornstarch while whisking to avoid clumping. 
• In a medium saucepan over medium heat, combine the milk slurry, tofu, and sugar.
• Break down the tofu using a whisk. Continue whisking and breaking until it starts boiling – 5 to 7 minutes. Do not use a blender*.
• Once it starts bubbling, turn the heat down to medium-low, and continue whisking until thickened – 20 to 30 minutes.
• During the last 5 minutes, add in the rose water and whisk again to combine.
  Empty the mixture into a large bowl. Allow to cool down completely to thicken up before using.