Kunafa

Ingredients:

heaping 1/2 cup cashews, soaked
2-1/2 cup almond milk or water
1/4 cup tapioca flour
2 tablespoons glutinous rice flour
2 tablespoons arrowroot powder
1 tablespoon coconut oil
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon kappa carrageenan
1 teaspoon rosewater

1 lb kataifi, defrosted
2/3 cup vegan butter, melted

1 cup turbinado sugar
1/2 cup water
2 tablespoons lemon juice
1-2 tablespoons orange blossom water
1 teaspoon vanilla (optional)

1/4 cup pistachios, toasted and chopped

Combine the filling ingredients in a blender and pour into a blender. Cook, stirring frequently, until thickened. Remove from heat and allow to cool for a few minutes.

Massage the melted butter into the kataifi. Press half the dough into the bottom of a baking dish or muffin pan. Pour the filling over it and spread evenly. Gently arrange the remaining kataifi on top. Allow to set for 5 minutes before baking at 350 for about 45 minutes, until golden brown.

Prepare the sugar syrup by bringing sugar and water to a boil. When sugar is dissolved, stir in the lemon, orange blossom, and vanilla. Set aside to cool.

Allow kunafa to cool at least 5 minutes before removing from pan. If desired, flip onto a serving plate. Drizzle the sugar syrup on top and garnish with the pistachios. Serve hot.