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Vegan Baklava

Simple Vegan Baklava

  • Author: Maša Ofei
  • Total Time: 1 hour 20 minutes
  • Yield: Makes 25 pieces


This vegan baklava is nutty, light but dense, and full of flavour. Super simple to make and with only 5 ingredients, you’ll be wondering why you haven’t made it sooner!


  • 4 cups / 480g walnuts
  • 1 cup / 250ml macadamia oil (or other neutral oil)
  • 375g / 13.22 ounces phyllo pastry (filo)
  • 2 cups / 320g coconut sugar
  • 2 cups / 500ml water
  • 1 lemon, cut into thin slices


  1. Preheat the oven to 180 degrees Celcius (355 degrees Fahrenheit).
  2. Oil the bottom of a baking dish around 23cm x 33cm / 9.05 inches x 12.99 inches.
  3. Start off with blending half the walnuts in your food processor using an S blade and blend until it almost turns into a walnut meal. Add in the other half of the walnuts and pulse until you have some smaller chunks of walnuts left. I like to have some chunkier bits in here to have a more textured baklava.
  4. Place 2 sheets of the phyllo on the bottom of the baking dish, leaving the sides to hang out of the dish a little.
  5. Using an oil brush, oil the phyllo pastry and sprinkle evenly with 1½ tablespoons of walnuts. Make sure to also get some in the corners.
  6. Fold one sheet of the phyllo in half and place on top. Coat this layer with macadamia oil.
  7. Continue this process of layering until you have run out of walnuts. You may have one sheet of phyllo left over at the end.
  8. To finish it off, top with 2 phyllo sheets and tuck and overlap the phyllo on the sides. Coat with macadamia oil and place in the oven.
  9. Bake for 50 minutes until the top of the phyllo becomes golden brown (as pictured in the image above).
  10. While the baklava is baking, place the coconut sugar and water in a saucepan and stir over a low-medium heat until the sugar has dissolved. Bring to a gentle simmer for 7-10 minutes. You can cook it for longer if you want a thicker sauce. Make sure you don’t reduce it too much as you will need it to seep into the pastry.
  11. Once the pastry is done, cut it into diamond shapes (as pictured in the image above) while it’s still hot. Pour ¾ of the syrup over the baklava aiming to get it in between the cut sections.
  12. Place the slices of lemon on top and pour the rest of the syrup over.
  13. Set aside to cool completely before serving.
  14. You can eat the lemon if you wish but it’s more there for that extra flavour whilst it cools and it looks pretty!
  • Diet: Vegan

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