Vegan Galaktoboureko

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Oat milk is often less expensive and still creamy.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

semolina

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour is gluten-free and nutritious.

Make the syrup first by boiling 2 cups of water with brown sugar, dry coriander, dried ginger, cardamom, and lime juice for about 10 minutes until it thickens.

Cut a melon in half, remove the seeds and skin, and blend it.

In a pot, add almond milk and semolina, and whisk together.

Boil the mixture until it starts to thicken.

Spread olive oil across the baking pan.

Layer phyllo pastry, folding it in the middle and brushing with olive oil.

Cut the edges of the phyllo to prevent uneven baking.

Sprinkle sesame seeds on top of the phyllo.

Bake in a preheated oven at 360°F (180°C) for about 25 to 30 minutes.

Pour the syrup over the baked galaktoboureko and let it cool for about an hour before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens