Vegan Kunafa Recipe Challenge

Decide to veganize kanawha on the spot.

Choose saffron and rose water as flavor components.

Decide to replicate the Egyptian green-filled style of kanawha.

Blend soaked cashews, coconut cream, water, and sugar until smooth.

Transfer blended mixture to a pan and whisk over heat until thickened, stirring constantly to prevent sticking.

Transfer thickened cream filling to a bowl and cover with cling film to cool.

Melt butter and mix it with the kanawha base, adjusting as necessary.

Add kanawha base to a square baking tray, creating a wall on the sides.

Add the cooled cream filling in the center of the kanawha base.

Top with remaining kanawha base and ensure it doesn't sink into the cream.

Prepare saffron infusion by soaking saffron in boiling water.

Make sugar syrup by combining water, sugar, and saffron infusion in a skillet, adding lemon juice to prevent crystallization.

Bake the kanawha until golden brown, then pour saffron sugar syrup over it after removing from the oven.

Equipment Needed

Dietary

Allergens