After trying Nora and Nama’s vegan baklava in Camden Market a while back, I’ve been obsessed with this sticky delicious Turkish pudding! Here’s my vegan version.
Ingredients
200g agave nectar
200 g caster or granulated sugar
150g walnuts
150g pistachios
150g almonds
Juice of 1 lemon
24 sheets filo pastry – about one pack.
6 tbsp coconut oil or dairy free butter.
100g brown sugar.
180g plant milk
Tsp salt
Method
Put the milk, pistachios, almonds, walnuts, salt and brown sugar in the blender to make a gritty paste with 3 tbsp warm water.
Melt 6 tbsp butter or coconut oil in the microwave or on the hob.
Spread out eight sheets of filo pastry in a baking tray, lining the base with the melted butter or oil, and lining every two sheets lightly with the oil or butter. Spread the eighth sheet with the pistachio, almond and walnut paste.
Repeat with eight more sheets, topping with the paste and then eight more sheets. Spread the oil or butter on the top sheet and score it in a diamond shape with a knife – see picture above.
Bake for 40 minutes at 180 C.
While the baklava is baking, 10 minutes before taking it out of the oven melt the granulated sugar, lemon juice, plant milk and agave nectar over a low heat and simmer.
Pour this mixture over the baklava once it’s out of the oven, and serve in squares with tea or hot chocolate!
If you like this recipe, try our Vegan Coconut and Apple Breakfast Bake.