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The popular dessert in a vegan version without any loss of taste


  1. I turn on the oven at 200 °C

  2. Spread kadaifi on a buttered baking sheet

  3. Pour it with melted margarine and bake it for 35-40 minutes until it becomes crispy

  4. As soon as you take it out of the oven, pour cold syrup over it and sprinkle with almond

  5. For the first cream,  dissolve 80 grams of sugar in 920 ml of hot water

  6. In 80 ml of cold vegetable milk, dissolve a bag of vanilla corn flower and add it to the water in the pot

  7. Boil until it thickens

  8. Add two spoonfuls of cold margarine (50 g) and let the cream cool

  9. When it cools, spread it with a spatula on the kadaifi

  10. For the second cream, beat 200g of plant-based whipping powder with 650ml of plant-based milk until stiff

  11. Carefully layer it on top of the first cream.


For ½ kilo kadaifi

200 g of melted margarine

1 package of vanilla cornflower (62 g.)

80 ml almond or other plant-based milk

920 ml of water

80 gr of sugar

50 g margarine

200 g vegetable whipped cream in powder

650 ml vegetable milk, or as much as it says on the box

100 g Roasted almonds

For the syrup

4 glasses of water,

4 glasses of sugar

lemon peel and a little juice

1 cinnamon stick

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