This cheesy cashew Ashta filling is perfect to use as a dairy-free replacement to many Arabic and Middle Eastern desserts. Most ideal to make vegan Knafeh, Qatayef, and Znoud el Sit. Read along to find how you can adjust it for different uses.

What Is Ashta?

Ashta (pronounced Ash-Tah) is known as clotted cream. Traditionally made by simmering milk, while skimming off the skins that form on top. Then it’s cooled down to thicken up. Ashta is a popular filling/topping that’s used in many Middle Eastern desserts. From stuffed pancakes (called Qatayef), to phyllo cream rolls (known as Znoud el Sit), and many more. You can also pair it with fresh fruit for a light treat!

Ingredients You Need

• Cashews: Raw unsalted cashews, soaked in boiling water to soften.

• Nutritional Yeast: Cheesy flavours to add to the filling.

• Tapioca Starch: Essential to make the mixture stretchy.

• Vinegar: Apple cider vinegar works best.

• Water to blend together

• Garlic Powder

• Salt

*Rosewater or Orange blossom water to add Middle Eastern flavours*

How To Make Cashew Ashta

After soaking the raw unsalted cashews in boiling water to soften, drain out all the liquids. Add to a blender with the remaining ingredients. Blend on high to combine – stop to scrape down the sides if needed. The liquid should be silky smooth, and very runny.

Empty into a hot pan and continuously stir with a spatula/wooden spoon. It will form clumps at first. Continue mixing to combine until it’s nice and stretchy. Empty into a container to use immediately, or cool down to thicken up (depending on what you’re using it for). The sooner it’s used, the stretchier it will be. Or reheat to melt down later.

What To Use It For

Qatayef

Znoud el Sit

While the recipes in the above posts use different types of Ashta fillings, you can also use this cheesy cashew Ashta instead (depending on what ingredients are available to you).

Notes About The Recipe

This recipe was originally created to be used as a dairy-free cheesy filling replacement in the vegan Knafeh recipe. But you can adjust it to make use of the filling in many other recipes. Check out these suggestions below:

• Skip out the tapioca starch for a less cheesy/melty texture. This is good for a creamier version of the Ashta, if you prefer using it as toppings for fruit or Atayef Asafiri (for example).

• Omit rosewater or orange blossom water to make it more like a cheesy mixture. Great to use on toast, or melt over your favourite sandwich (or anything else).

Cashew 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.

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Cheesy Cashew Ashta

Recipe by Waseem HijaziCourse: DessertsCuisine: Arab, Middle EasternDifficulty: Easy

Servings

1

batch

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

This cheesy cashew Ashta filling is perfect to use as a dairy-free replacement to many Arabic and Middle Eastern desserts. Most ideal to make vegan Knafeh, Qatayef, and Znoud el Sit. Read along to find how you can adjust it for different uses.

Ingredients

• 1/2 cup raw unsalted cashews, softened

• 3 tbsp tapioca starch

• 3 tsp nutritional yeast

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1 tsp apple cider vinegar

• 1 cup water, room temperature

• 1 tsp rosewater / orange blossom water

Directions

• Add the cashews to a small saucepan covered with water. Bring to boil over medium-high heat. Turn heat to low and continue boiling for about 10 minutes to soften. Drain the water and add the soft cashews to a blender/food processor.
• Add the remaining ingredients (except rosewater / orange blossom water) to the blender. Blend to combine for a minute until it’s runny, liquid, and smooth.
• Empty to a large saucepan over medium-high heat. Continuously stir with a spatula. The mixture will become clumpy first, but as you continue stirring for 5 more minutes, it will thicken up and form into one large ball – becoming nice and stretchy. Add the rosewater or orange blossom water in the last minute (if using). Remove from heat and empty into a bowl to use later.
  
  Use immediately for ultimate stretch. Store in air-tight containers to chill for a thicker/creamier texture.

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