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Ashta (Clotted Cream)


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.

A bowl of vegan ashta with rose petals for Znoud El Sit (Lebanese Lady Fingers)
Vegan Ashta

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.

A bowl of vegan Ashta with rose petals.

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
Ingredients to make Phyllo Cream Rolls.
Vegan Ashta Ingredients

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*.

A bowl of vegan ashta for Znoud El Sit (Lebanese Lady Fingers)
Chilling the vegan Ashta

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. 

A bowl of vegan Ashta.
Vegan Ashta

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.

Rolls of Znoud El Sit (Lebanese Lady Fingers) drenched in simple syrup and garnished with parsley.
Znoud el Sit (Phyllo Cream Rolls)
Vegan Atayef (Qatayef) - Middle Eastern Pancakes - Arabic Ramadan Desserts
Atayef (Middle Eastern Pancakes)

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

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

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. 
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