Zen and Zaatar

menu icon
go to homepage
  • Recipes
  • Cookbook
  • About
  • Meal Plan
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbook
    • About
    • Meal Plan
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Zen and Zaatar » Recipes » Middle Eastern

    Vegan Kunafa (Knafeh) | Shredded Phyllo and Sweet Cheese Dessert

    Published: Aug 26, 2016 · Modified: Sep 26, 2024 by Zena | Zen and Zaatar · This post may contain affiliate links · 33 Comments

    Love it? Share it!

    5.4K shares
    Jump to Recipe

    vegan kunafa knafeh kanafeh kanafa arabic mediterranean dessert sweet cheese phyllo baklava recipe food blog zena zaatar zenanzaatar

    Kunafa (also spelled Knafeh or Kanafeh) is a decadent, traditional Middle-Eastern dessert consisting of sweet, gooey, melted cheese sandwiched between two layers of shredded phyllo dough and soaked in an orange blossom syrup. This vegan kunafa is almost indistinguishable to the traditional dairy version, and many have reported it is even better!

    vegan kunafa knafeh kanafeh kanafa arabic mediterranean dessert sweet cheese phyllo baklava recipe food blog zena zaatar zenanzaatar

    Almost like a sweet cheese-stuffed baklava, it is easy to see from the pictures why this dessert is a favorite among many different Middle-Eastern countries! There is never a large gathering, party, or special event that is missing a large tray of kunafa, with its sweet orange blossom aroma traveling through the air.

    You can choose to bake it in a round or rectangular cake pan; both are equally aesthetically pleasing but I prefer the rectangular sheet for large gatherings. If you use a smaller cake pan you may be tempted to finish it all by yourself!

    vegan kunafa knafeh kanafeh kanafa arabic mediterranean dessert sweet cheese phyllo baklava recipe food blog zena zaatar zenanzaatar

    I made this vegan kunafa for the first time for a large family gathering, where there were many dedicated kunafa fans as well as ones who had never tried it before. Everyone said it was indistinguishable from the traditional version and some liked it even more! The cheesy filling had the perfect gooey texture and the syrup soaked through the dessert wonderfully. Those who had never tried it before were pleasantly surprised.

    vegan kunafa knafeh kanafeh kanafa arabic mediterranean dessert sweet cheese phyllo baklava recipe food blog zena zaatar zenanzaatar

    The traditional recipe uses at least twice the amount of (vegan) butter that I used, but this slightly healthier version was not lacking at all in flavor and still gained a perfectly golden brown crust. I also loved using coconut sugar for the syrup as it gave the syrup a beautiful caramel color!

    vegan kunafa knafeh kanafeh kanafa arabic mediterranean dessert sweet cheese phyllo baklava recipe food blog zena zaatar zenanzaatar

    I hope you enjoy this irresistible dessert as much as I do!

    vegan kunafa knafeh kanafeh kanafa arabic mediterranean dessert sweet cheese phyllo baklava recipe food blog zena zaatar zenanzaatar

    Don't forget to let me know in the comments below if you try it or pin it for later! And I would love to see your recreations on Instagram @zenanzaatar #zenanzaatar!

     

    Recipe

    vegan kunafa knafeh kanafeh kanafa arabic mediterranean dessert sweet cheese phyllo baklava recipe food blog zena zaatar zenanzaatar

    Vegan Kunafa (Knafeh) | Shredded Phyllo and Sweet Cheese Dessert

    Zena Hassoun
    The vegan version of kunafa (knafeh), a traditional Middle-Eastern shredded phyllo dough and sweet cheese dessert, soaked in orange blossom syrup and topped with pistachios!
    4.58 from 63 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine Middle Eastern
    Servings 20 slices
    Calories 255 kcal

    Ingredients
      

    Kunafa Dough:

    • 1 lb kataifi shredded phyllo dough
    • 1 cup vegan butter

    Sweet Cheese Filling:*

    • 1 ¼ cup cashews soaked for at least 2 hours if you don't have a high speed blender
    • 5 cups warm water
    • ¾ cup tapioca starch (tapioca flour)
    • 1.5 tablespoon olive oil
    • 1.5 tablespoon lemon juice
    • 1.5 teaspoon salt

    Orange Blossom Syrup:

    • 1 cup water
    • 2 cups coconut or raw sugar normal sugar will work fine as well, but brown sugars give it the caramel color
    • 1 teaspoon lemon juice
    • 1 tablespoon orange blossom water

    Toppings:

    • Crushed pistachios

    Instructions
     

    • Preheat oven to 350F.
    • Chop the kataifi into segments to fit inside the food processor, if needed. Process until the dough is shredded into small, crumbly strands instead of clumped together.
    • Melt butter in the microwave or over a saucepan. Place the shredded dough into a large bowl. Pour melted butter over the dough and mix together until the dough is completely coated with butter. This works best if you use your hands.
    • Lightly grease the sides of a 9x13in baking dish or 12 in round baking pan. Divide the dough in half. Cover the bottom of the baking dish with half of the dough, and press with your hands to pack it down. Press some of it up the sides of the pan as well.
    • Put all ingredients for sweet cheese filling in a high speed blender. You may need to separate it into 2 batches so it will fit in the blender. Blend until completely smooth, 1-2 minutes.
    • Once it has all been blended, pour the filling into a pot or large saucepan, over medium high heat. Constantly stir. After a few minutes, the mixture will begin to separate. Keep stirring until the mixture becomes an even, stretchy, melted mozzarella-like consistency. This will take about 5 minutes. Once the stretchy cheese consistency has been achieved, pour this filling over the layer of dough in the baking pan.
    • Wait about 5 minutes for the cheese to begin to cool. Then, sprinkle the other half of dough evenly over the cheese layer. Press it down softly to even the layer out.
    • Leave out for 5 more minutes before putting it into the oven. Bake for 35-45 minutes, until the top of the dough is visibly browned.
    • While the kunafa bakes, prepare the orange blossom syrup. Combine sugar and water in a saucepan over medium-high heat, and stir constantly. Bring to a boil. Once it boils, add lemon juice and simmer for 3-5 more minutes. Remove from heat and stir in orange blossom water. Set the syrup aside.
    • Remove kunafa from the oven, and let cool for at least 5 minutes before attempting to flip the dessert. Flipping it is optional, but will make the finished dessert more visually appealing. First, loosen the kunafa from the edges of the dish with a knife. Cover the top of the baking dish with a large, flat baking sheet or other large, rectangular serving dish. Flip the baking dish while it is covered by the sheet, so it will end up on the baking sheet.
    • Top the kunafa with crushed pistachios. Pour ¼-1/3 of the orange blossom syrup evenly over the dessert (depending on how sweet you would like it.) Serve immediately while still hot, with extra syrup on the side. Slice, drizzle with extra syrup, and enjoy!

    Notes

    *Kataifi is available from international grocery stores or online!

    Nutrition

    Calories: 255kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gSodium: 390mgPotassium: 76mgFiber: 1gSugar: 11gVitamin A: 432IUVitamin C: 1mgCalcium: 6mgIron: 1mg
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!

    The vegan version of kunafa (knafeh), a traditional Middle-Eastern shredded phyllo dough and sweet cheese dessert, soaked in orange blossom syrup and topped with pistachios.

    More Vegan Middle Eastern Recipes

    • A bowl of Arabic lentil soup topped with pita chips, crispy onions, and parsley, and served with lemon.
      Authentic Arabic Lentil Soup (Shorbat Adas)
    • The freekeh recipe shown with the cooked freekeh, topped with roasted cauliflower and chickpeas and drizzled with tahini.
      Simple Middle Eastern Freekeh with Cauliflower and Chickpeas
    • Lemon tahini sauce being drizzled with a spoon to show consistency.
      Creamy Lemon Tahini Sauce (Vegan, Mediterranean Dressing)
    • This is the featured Palestinian salad photo, showing all the components of the salad.
      Palestinian salad (Mediterranean tomato cucumber salad)

    Love it? Share it!

    5.4K shares

    Comments

      4.58 from 63 votes (56 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Maya Chaoui says

      August 27, 2016 at 6:30 am

      I KNEW it was going to have tapioca starch!! Ha!

      I have literally all of these ingredients. I can't tell you how excited I am to try it. I'll let you know once my ankle heals and I can cook again lol.

      This looks amazing!

      Reply
      • Zena | Zena 'n Zaatar says

        August 27, 2016 at 9:07 am

        Aww yay I'm so excited for you to try it!! Can't wait to see how it goes for you! 🙂 thanks for your enthusiasm hehe <33

        Reply
      • Fazal says

        May 30, 2019 at 12:37 pm

        5 stars
        Woow amazing and superb creativity...

        Reply
    2. Gwen says

      August 27, 2016 at 12:31 pm

      Do you make the orange blossom water, or is that something you buy (or can buy)? This looks amazing!

      Reply
      • Zena | Zena 'n Zaatar says

        August 27, 2016 at 12:50 pm

        Thank you!! <3 I buy it at international grocery stores! It is available online as well

        Reply
    3. Zehra says

      September 10, 2016 at 8:04 am

      Hello, my mother and i are very excited to try this! I wonder, can i substitute tapioca starch with any other starch like corn/ wheat? Much thanks! Love from Cyprus x

      Reply
      • Zena | Zena 'n Zaatar says

        September 11, 2016 at 3:50 pm

        Hi Zehra! Yes, you can use cornstarch! The cheese just won't stretch, but texture should be fine. Let me know how it works for you! 🙂

        Reply
    4. Hannah says

      July 03, 2017 at 9:52 am

      This looks amazing!! Can I use coconut oil instead of vegan butter?

      Reply
      • Zena | Zena 'n Zaatar says

        July 05, 2017 at 11:54 am

        yes, that would work just as well! 🙂

        Reply
    5. cakespy says

      March 14, 2018 at 6:47 am

      This looks incredible!! I love the texture and the flavors in this recipe. Never heard of knafeh before!

      Reply
      • Zena | Zena 'n Zaatar says

        March 17, 2018 at 10:59 am

        Thank you so much for stopping by and showing love! The sweet cheese and crispy phyllo dough are amazing together 🙂 Cheers!

        Reply
    6. Vivian says

      March 28, 2018 at 6:24 am

      I was wondering if you could substitute orange blossom water with rose water?

      Reply
      • Zena | Zena 'n Zaatar says

        March 28, 2018 at 7:06 am

        Yes, that would be fine as well! Cheers 🙂

        Reply
    7. Sarah says

      June 05, 2018 at 4:12 pm

      as an Arab who is deathly allergic to milk products (to the extent I have an epi-pen and go to the ER), its amazing to have finally found a vegan kunafa recipe! I can't wait to try this out.

      Reply
    8. Alisa says

      August 20, 2018 at 9:47 am

      Looks amazing! When you say vegan butter, do you mean some kind of margarine?

      Reply
      • A.S. says

        January 11, 2025 at 9:58 pm

        Is there no sugar at all in the filling ?

        Reply
        • Zena | Zen and Zaatar says

          January 13, 2025 at 10:55 am

          Hello- that's correct! There is no sweetener in the filling- it is supposed to be neutral tasting and slightly salty. There is only sweetener in the syrup, and when you drizzle the syrup over the kunafa, the kataifi and cashew filling will soak up the sugar syrup. 🙂 I hope you love it!

          Reply
    9. Fazal says

      May 30, 2019 at 12:37 pm

      5 stars
      Woow amazing and superb creativity...

      Reply
    10. Fazal says

      May 30, 2019 at 12:39 pm

      5 stars
      Woow amazing and superb creativity...can I know your Instagram page dear .

      Reply
    11. Fazal says

      May 30, 2019 at 12:41 pm

      5 stars
      Asewome creativity dear 👌👌👌👌👌💓💓 can I know your Instagram page if you don't mind dear

      Reply
    12. Fazal says

      May 30, 2019 at 12:39 pm

      5 stars
      Woow amazing and superb creativity...can I know your Instagram page dear .

      Reply
    13. Fazal says

      May 30, 2019 at 12:41 pm

      5 stars
      Asewome creativity dear 👌👌👌👌👌💓💓 can I know your Instagram page if you don't mind dear

      Reply
    14. Morgan Farani says

      July 10, 2019 at 9:51 am

      I have everything except the shredded phyllo I wasn’t thinking and bought regular sheets. We only go to the international store once or twice a year. Is there any way I could grate the blocks frozen? Or food processor then?

      Reply
      • Zena | Zen and Zaatar says

        July 22, 2019 at 4:23 pm

        I'm so sorry but unfortunately, I don't think that could work. 🙁 This "shredded phyllo dough," or Kataifi, is one that has been spun into very thin strands on a hot metal wheel. You can try but I would strongly advise to just buy or order online instead!

        Reply
    15. Jacklyn says

      May 19, 2020 at 11:16 am

      As a new vegan, I’m so happy to find this recipe! My mother wants to make it for me (we’re middle eastern) and freeze it for me to bake when we want a nice dessert. Would freezing alter the “cheese” mixture in any way?

      Reply
      • Zena | Zen and Zaatar says

        May 19, 2020 at 12:06 pm

        Aw I'm so happy to hear that! I have not tried freezing it myself, but as long as you assemble the kunafa before freezing (preparing the cheese and pouring it between the dough), I don't think that you would have a problem. Let me know how it goes!

        Reply
    16. Reign Sfae says

      March 11, 2022 at 2:20 pm

      I am talking to this girl who loves konafa but I’m vegan! I want to try and make her some we could share. I am so glad to have found your recipe and I will post again expressing how this goes!

      Reply
    17. Amani says

      April 09, 2022 at 12:17 pm

      Can I keep it in the fridge

      Reply
      • Zena | Zen and Zaatar says

        July 01, 2022 at 5:58 pm

        Yes, it should keep for a few days in the fridge!

        Reply
    18. Malar says

      September 02, 2023 at 3:49 pm

      Thanks for the wonderful recipe. I tried it today and it came out very good except the crust wasn't crispy. Any idea why this happened? I used dried Kadaifi.(KRAL KADAYIF KURUTULMUS (Dried Kadaifi) from Amazon.

      Thanks
      Malar

      Reply
    19. DJ Stephan says

      June 15, 2024 at 11:00 pm

      Hi there, can't wait to try this recipe...can you use cashew flour instead of whole cashews? It's going in the blender anyway it's like pre crushed...thoughts?

      Reply
    20. Maggie says

      March 22, 2025 at 5:51 pm

      5 stars
      10/10. No notes.

      Reply
      • Zena | Zen and Zaatar says

        March 25, 2025 at 1:37 pm

        Thank you so much for sharing- so glad you loved it!

        Reply
    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

    More about me

    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

    Get it now!

    Trending Recipes 🔥

    • How to make a super flavorful tofu scramble with spinach and cherry tomatoes. Forget about “bland” tofu, this tofu scramble is bursting with umami flavor, seasoned with nutritional yeast and tahini. A great plant-based alternative to scrambled eggs, this flavorful tofu scramble recipe is sure to be a vegan breakfast favorite!
      Super Flavorful Tofu Scramble with Spinach and Tomatoes

    • This healthy vegan nutella is date sweetened
      Healthy Vegan Nutella (Date-Sweetened)

    • vegan kunafa or knafeh, a shredded phyllo and sweet cheese dessert
      Vegan Kunafa (Knafeh) | Shredded Phyllo and Sweet Cheese Dessert

    • ful medames, a syrian fava bean and chickpea breakfast salad
      Ful Medames, Syrian Style (Arabic Bean Salad) [Vegan, GF]

    • This horaa osbao (horak esbao) is a syrian pasta dish with lentils and tangy pomegranate sauce.
      Syrian Pasta with Lentils & Caramelized Onion (Horaa Osbao) | حراق اصبعه - Vegan

    • The sweet potato and chickpea quinoa bowl with brussels sprouts, pepitas, and topped with maple tahini drizzle.
      High-Protein Sweet Potato and Chickpea Quinoa Bowls

    Spring

    • Image featuring a straight on shot of the overnight matcha oats topped with raspberry chia jam cropped square
      Overnight matcha oats with no-cook raspberry chia jam

    • Foamy Iced Oat Milk Latte with Orange Blossom Water, Vegan, topped with cinnamon.
      Iced Oat Milk Latte with Orange Blossom Foam

    • This chickpea omelet recipe is a delicious vegan alternative to a traditional egg omelet. Also gluten-free, this chickpea omelet does not crack or break when flipped, can be stuffed with your favorite veggies, and is topped with a dairy-free avocado pesto.
      The Perfect Chickpea Omelet with Avocado Pesto (Vegan)

    • This vegan palak paneer replaces the paneer with a recipe for Burmese chickpea tofu, replicating the texture and flavor of a soft cheese. This vegan saag paneer, a spinach curry, is made creamy with coconut milk, making a rich and flavor Indian-inspired comfort dish.
      Vegan Palak Paneer with Chickpea Tofu (Soy-Free, GF)

    • This vegan chicken piccata recipe is so close to the real thing! Homemade seitan is a protein packed, plant based meat alternative that works great in this dish. In this seitan piccata, the vegan chicken is breaded and served over pasta in a light, creamy, lemon caper sauce.
      Unbelievable Vegan Chicken Piccata (Seitan)

    • mediterranean chickpea salad sandwich vegan
      Mediterranean Chickpea Salad Sandwich (Vegan)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Connect

    On this site, we share products we genuinely love through affiliate links. This means we may earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Your support helps keep this blog running, and we appreciate it!

    Copyright © 2025 Zen and Zaatar LLC

    5.4K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.