This rich and luscious vegan Knafeh recipe is a dairy-free take on Palestine’s national dessert. Creamy sweet cheese wrapped and baked in shredded dough. Drenched in a rosewater simple syrup and garnished with pistachios. Easy to make and single-serve!

About The Recipe

• Single-Serve Sweet

• Vegan | Dairy-Free

• With healthy homemade filling

• Multiple variations for accessible ingredients

• Popular Ramadan and Eid Dessert

What Is Knafeh?

Knafeh (or Kunafeh / Kunafa) is a famous Palestinian dessert. Made in the city of Nablus, using a famous salty cheese (known as Nabulsi cheese, or Akkawi cheese), layered in between layers of shredded dough (known as Kataifi). Baked for a golden brown colour, drenched in a sweet simple syrup, and garnished with pistachios. I guess you can call it “The Fancy Arabic Cheesecake“.

It has become very popular in neighbouring cuisines. Especially in Jordan, Syria, Lebanon, and Egypt. Expanding and making its way across the globe as well. Knafeh is known for its iconic stretchy cheesy pull, which can still be achieved using today’s good quality dairy-free mozzarella (along with a bit of vegan Ashta, and a special secret ingredient 👀).

Ingredients You’ll Need

• Knafeh Dough: Frozen shredded dough (known as Katifi). Can be found at local Middle Eastern stores.

• Vegan Filling: Find multiple options for a vegan Knafeh filling. Including a Homemade Cheesy Filling using cashews, or a dairy-free Ashta made with either store-bought whipping cream, or a healthier version using tofu – See Notes (2).

• Dairy-Free Mozzarella: It’s optional to add store-bought vegan mozzarella shreds, if available. Try to use good quality products that can melt at high temperature rather than burn (preferably with oil in the ingredients). Shred it down further for best results. You can make the Knafeh with only the vegan Ashta, or the homemade ‘cheese’.

• Vegan Butter: We need both, melted and slightly softened vegan butter – both at room temperature.

• Knafeh Colouring: I use Ziyad brand – which has 4 ingredients that (upon my personal research) seem to be vegan. However, you can use any other vegan red food dye instead (only use a droplet or two).

How To Make Vegan Knafeh

(1) Making the Filling – You have several options for the Knafeh filling. Standard instructions in this recipe is using homemade cheesy filling (not as stretchy, but most ‘cheesy’ in flavour). It’s the most accessible and affordable – made using ingredients available for most people. However, if good quality vegan mozzarella cheese is available to you, feel free to add it on top of the filling (for extra stretch), or use it in combination with vegan Ashta instead – See Notes (3).

(2) Preparing the Dough – The night before making Knafeh, defrost the frozen shredded dough in the fridge for at least 8 hours. Allow to thaw at room temperature one hour before using. Remove from packaging, and cut out slices of dough (weighing the amount you need). Depending on your preferred texture, either chop further with a knife (for a rougher Knafeh), or process/grind down into finer dough (for softer Knafeh). Coat with melted vegan butter. Cover with a bit of food colouring (optional).

(3) Baking the Knafeh – Grease the bottom and sides of a ramekin with room temperature butter (mixed with a little food colouring first, optional). Sprinkle a tablespoon’s worth of dough and press down with the back of a spoon into a thin even layer. Make a wall on the sides creating a bowl. Using two small spoons, scoop a bit of the filling, breaking down into small pieces. Spread evenly in ramekin. Sprinkle with a teaspoon’s worth of dough on top. Pack everything together to close off the filling. Bake (or air fry) for about 15 minutes, until nice and browned. The bowl should be well-held together, and easy to rotate with a knife around its edge.

Note: Make the simple syrup ahead of time. It has to be completely cool before adding to the freshly baked Knafeh.

Homemade Cheesy Filling

While it is the least stretchy, I found this homemade cheesy filling to be the best replacement for a vegan Knafeh, as it is easier to control its flavour and texture. It’s made of soaked cashews, nutritional yeast, and tapioca starch (essential for the cheesy texture). Flavoured with a hint of rosewater (or orange blossom water) for the perfect Knafeh bite.

The ingredients are blended together then stirred over medium-high heat in a saucepan for 5 minutes to thicken up and get stretchy. Emptied into a bowl to cool down completely, then broken up into small chunks of “cheese”.

Note: You can use a mixture of vegan Ashta and store-bought dairy-free Mozzarella instead of the homemade cheesy filling. Check the notes section in the recipe card at the bottom of this post.

Video Recipe

Watch this short video recipe for how to make vegan Knafeh here:

How To Serve Knafeh

As soon as it’s finished baking, place a serving plate upside-down on top of the ramekin. Flip and remove. Immediately drench in simple syrup while the Knafeh is hot. Garnish with crushed pistachios and enjoy it right away!

Knafeh Variations

Knafeh is made in two popular ways/texture; the rough (Khishneh), and the soft (Naa’meh). Both made using the same shredded dough (Kataifi). The difference is in how you prepare it (chopping by knife, or grinding up for finer dough). While the traditional filling is the stretchy salty Nabulsi cheese, Knafeh is also often made with a creamy Ashta (clotted cream). Both variations of vegan homemade cheesy filling, and vegan Ashta can be found in this recipe post.

Expert Tips

• Tapioca Starch: The secret ingredient in this recipe. It’s essential for the stretch. Regardless which option you choose for the filling, make sure to use a little tapioca starch (aka tapioca flour). It will make the Ashta a littly “cheesy”.

• Knafeh Texture: For the softer type (known as Naa’meh), take the shredded dough after breaking it apart by hand, and pulse down further using a food processor (or grinder, for better results). Otherwise, chop it with a knife until you get consistent length (for the rougher texture, known as Khishneh).

• Cheesy Filling: If using store-bought dairy-free cheese, make sure to mix it with a bit of vegan Ashta (4:1 ratio). This helps adding just enough creamy moisture to prevent the cheese from burning.

• Knafeh Crust: It’s important that the Knafeh dough is well-coated in the melted vegan butter. This will also help make sure the crust is sealed off completely when shaping in the ramekin with the filling.

• Baking Time: Make sure to check up on it at the 10 minute mark. It can quickly brown up. You’ll know it’s done when you gently try rotating it with a knife around the edges.

• Simple Syrup: Has to be cooled down completely before using. And must be drizzled on the Knafeh as soon as it’s finished baking. I recommend making it ahead of time (can be stored for at least 30 days).

Related Recipes

Find more rich and sweet vegan Arabic desserts to enjoy over Ramadan and Eid. Including vegan Atayef (Middle Eastern Stuffed Pancakes), Znoud el Sit (Phyllo Cream Rolls), Awameh (Sweet Dough Balls), Layali Lubnan (Semolina Pudding), and many more!

Vegan Knafeh 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!

Vegan Knafeh/Kunafeh

Recipe by Waseem HijaziCourse: Desserts, SweetsCuisine: Arabic, Middle Eastern, Ramadan, EidDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Baking time

15

minutes

Total time

25

minutes

This rich and luscious vegan Knafeh is a dairy-free take on Palestine’s national dessert. Creamy sweet cheese wrapped in shredded dough. Drenched in a rosewater simple syrup and garnished with pistachios. Easy to make and single-serve!

Ingredients

• Simple Syrup

• 1 cup sugar

• 1/2 cup water

• 1/2 tsp lemon juice

• 1/4 tsp rosewater / orange blossom water

• Homemade Cheesy Filling

• 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
  *or use a mixture of vegan Ashta and dairy-free Mozzarella shreds – See Notes 2 and 3*

• Knafeh Dough

• 80g shredded dough (aka Kataifi), defrosted

• 4 tbsp vegan butter, melted and room temperature

• 1/4 tsp Kunafa food colouring, optional

Directions

• Making the Simple Syrup
• In a medium saucepan over medium heat, whisk together the sugar and water until dissolved.
• Bring it to a boil while whisking continuously. Turn the heat to low. Continue cooking for 20 minutes, as you continue whisking frequently.
• Remove from heat. Add the lemon juice and rose water. Whisk again, then empty into a large bowl to cool down completely before using – must be at room temperature before using – See Notes (7).
• Making the Vegan Cheesy Filling
• 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. Remove from heat and empty into a bowl to use for building the Knafeh cups.
• Preparing the Dough
• The night before making Knafeh, defrost the frozen shredded dough in the fridge for at least 8 hours. Allow to thaw at room temperature one hour before using.
• Remove from packaging, and cut out slices of dough (weighing the amount you need). Depending on your preferred texture, either chop further with a knife (for a rougher Knafeh), or process/grind down into finer dough (for softer Knafeh).
• Coat with melted vegan butter. Cover with a bit of food colouring (optional).
• Baking the Knafeh
• Preheat the oven at 350F (or 175C). Grease the bottom and sides of a ramekin with room temperature butter (mixed with a little food colouring first, optional). Sprinkle a tablespoon’s worth of dough and press down with the back of a spoon into a thin even layer. Make a wall on the sides creating a bowl.
• Using two small spoons, scoop a bit of the filling, breaking down into small pieces. Spread evenly in ramekin. Sprinkle with a teaspoon’s worth of dough on top. Pack everything together to close off the filling.
• Bake for about 15 minutes, until nice and browned – See Notes (6). The bowl should be well-held together, and easy to rotate with a knife around its edge. As soon as it’s finished baking, place a serving plate upside-down on top of the ramekin. Flip and remove. Immediately drench in cool simple syrup while the Knafeh is hot. Garnish with crushed pistachios and enjoy it right away!

Notes

• (1) TRADITIONAL COOKING METHOD: Instead of baking a single-serve ramekin, use this recipe to make Knafeh the traditional way. Simply grease the bottom and sides of a Knafeh pan (choose the size for the amount of serving you’re making, including small single-serve). Pat down the dough, packing it tightly, including the sides. Spread the vegan cheese filling evenly on top (depending on your choice of Ashta, Mozzarella, or Homemade). Place the pan over a stove-top burner (medium-high heat), with half the pan sitting over half the burner. Rotating slowly every few minutes to cook evenly. Continue until filling starts melting/softening, and the crust on the side starts to brown. Sprinkle a little more dough on top in the final minutes. Here you can use a blowtorch to finish off the melt, or broil in the oven at 375F for a couple of minutes – watching it careful to avoid burning.
• (2) ASHTA FILLING VERSIONS: Instead of the Homemade Cashew Cheesy Filling from the recipe card, you can use a vegan Ashta filling made of either store-bought whipping cream, or soft/silken tofu.
  
  _______________________________
  
  WHIPPING CREAM METHOD
  
  Ingredients:
  1 cup vegan whipping cream
  1/2 cup plant milk
  1 tbsp all-purpose flour
  2 tbsp cornstarch
  2 tbsp sugar
  1 tbsp tapioca starch – optional for stretchy filling
  1 tsp rosewater
  
  Instructions:
  Whisk together the ingredients (except rosewater) in a saucepan until there are no lumps. Turn the heat to medium-high and continue whisking until thickened – about 5 minutes. Stir in the rosewater in the last minute. It should be creamy and pourable (with a stretch). Empty into a bowl and cover to cool down. Chill in the fridge until ready to use.
  
  ___________________________
  
  TOFU METHOD
  
  Ingredients:
  1 cup plant milk
  150g soft tofu
  2 tbsp cornstarch
  3 tbsp sugar
  2 tbsp tapioca starch – optional for stretchy filling
  1 tbsp rosewater
  
  Instructions:
  Blend the tofu with milk in a blender/food processor. Empty into a medium saucepan. Whisk together the cornstarch, sugar, and tapioca starch (if using). Turn to medium-high heat. Continuously stir with a spatula until it starts bubbling. Lower the heat, and continue stirring frequently until creamy and thickened (it will still be liquid-y, but will thicken further when cooled down, and refrigerated). Stir in the rosewater just before finishing. It can take anywhere from 10 to 30 minutes, depending on oven settings and type of milk/tofu used.
  
  _______________________________
  
  Regardless which method you choose, follow the same instructions in the recipe card for baking the Knafeh. Make sure the vegan Ashta is cooled down completely (and refrigerated) before using. For extra cheesiness and stretch, add dairy-free Mozzarella (if available) to the Ashta to use as a filling for Knafeh.
• (3) Cheesy Filling: If using store-bought dairy-free cheese, make sure to mix it with a bit of vegan Ashta (4:1 ratio). This helps adding just enough creamy moisture to prevent the cheese from burning. You can also sprinkle a bit of vegan Mozzarella on top (if using the Homemade Cheesy Filling).
• (4) Tapioca Starch: Essential for the stretch. Regardless which option you choose for the filling, make sure to use a little tapioca starch (aka tapioca flour). It will make the Ashta a littly “cheesy”.
• (5) Knafeh Texture: For the softer type (known as Naa’meh), take the shredded dough after breaking it apart by hand, and pulse down further using a food processor (or grinder, for better results). Otherwise, chop it with a knife until you get consistent length (for the rougher texture, known as Khishneh).
• (6) Baking Time: Make sure to check up on it at the 10 minute mark. It can quickly brown up. You’ll know it’s done when you gently try rotating it with a knife around the edges.
• (7) Simple Syrup: Has to be cooled down completely before using. And must be drizzled on the Knafeh as soon as it’s finished baking. I recommend making it ahead of time (can be stored for at least 30 days).

In This Post: