Vegan Cashew Cheese Manakish

Name: Vegan Cashew Cheese Manakish
Prep time: 42 min
Cook time: 15 min
Total time: 57 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 3¼ cups (400 g) bread flour or all-purpose flour, spooned and leveled; 1½ tsp (5 g) instant yeast; 1 tsp (4 g) granulated sugar; 1½ tsp (8 g) fine sea salt; 1.06 cups (250 ml) water, warm, about 105°F (40°C), comfortable to the touch; 2 tbsp (30 ml) extra-virgin olive oil; 1 tsp (5 ml) extra-virgin olive oil, for greasing the rising bowl; 3 tbsp (24 g) all-purpose flour, for dusting the work surface; 1 cup (150 g) raw unsalted cashews, soaked in boiling water for at least 20 minutes, then drained and rinsed; 1½ cups (360 ml) boiling water, for soaking the cashews (discarded); ½ cup (120 ml) cold water; 4 tbsp (60 ml) fresh lemon juice, from about 2 lemons, strained; ¼ cup (20 g) nutritional yeast flakes; 2 tbsp (16 g) tapioca starch (or cornstarch); 1 clove (3 g) garlic, peeled; 1 tsp (6 g) fine sea salt; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) extra-virgin olive oil, for brushing the baked manakish; 1 tsp (3 g) nigella seeds or sesame seeds (optional)

From the MyKitchenBank Kitchen

Soft, chewy Lebanese flatbreads topped with a tangy, savory cashew cheese that is cooked briefly on the stove so it bakes up thick, creamy and lightly golden, with no dairy needed.

Prep: 42 min
Cook: 15 min
Wait: 1 hr 20 min
Total: 2 hr 17 min
Makes: 8 manakish (6-inch / 15 cm rounds)

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Ingredients

8 servings

For the dough
3¼ cups (400 g) bread flour or all-purpose flour, spooned and leveled
1½ tsp (5 g) instant yeast
1 tsp (4 g) granulated sugar
1½ tsp (8 g) fine sea salt
1 cups (250 ml) water, warm, about 105°F (40°C), comfortable to the touch
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) extra-virgin olive oil, for greasing the rising bowl
3 tbsp (24 g) all-purpose flour, for dusting the work surface
For the cashew cheese
1 cup (150 g) raw unsalted cashews, soaked in boiling water for at least 20 minutes, then drained and rinsed
1½ cups (360 ml) boiling water, for soaking the cashews (discarded)
½ cup (120 ml) cold water
4 tbsp (60 ml) fresh lemon juice, from about 2 lemons, strained
¼ cup (20 g) nutritional yeast flakes
2 tbsp (16 g) tapioca starch (or cornstarch)
1 clove (3 g) garlic, peeled
1 tsp (6 g) fine sea salt
2 tbsp (30 ml) extra-virgin olive oil
To finish
1 tbsp (15 ml) extra-virgin olive oil, for brushing the baked manakish
1 tsp (3 g) nigella seeds or sesame seeds (optional)

Equipment (8)

Large mixing bowl
High-speed blender or food processor
Small saucepan (2-quart / 2 L) and heatproof spatula
2 large rimmed baking sheets (18×13-inch / 46×33 cm)
Parchment paper
Rolling pin
Pastry brush
Kitchen scale (recommended)

Steps

Before you start

Position two oven racks in the upper-middle and lower-middle positions, and preheat the oven to 475°F (245°C) during the dough's final rest.
Boil a kettle of water for soaking the cashews; start soaking them as soon as you begin the dough so they soften for at least 20 minutes.
Line two large rimmed baking sheets with parchment paper.
Plan on roughly 2 hours 15 minutes from start to table, most of it hands-off rising time.

1
Soak the cashews
- Place the cashews in a heatproof bowl and pour the boiling water over them.
- Leave them to soak while you make and knead the dough (steps 2 and 3), at least 20 minutes in total.
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Ready when: Cashews should be soft enough to crush easily between two fingers.
Tip: Boiling water softens cashews faster than a cold overnight soak and gives a smoother cheese.
2
Mix the dough
- In a large bowl, whisk the flour, instant yeast, sugar and 1½ tsp salt.
- Add the warm water and 2 tbsp olive oil.
- Stir with a sturdy spoon for about 2 minutes, then use your hands, until no dry flour remains and a shaggy dough forms.
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Ready when: No dry flour left in the bowl; dough looks rough and sticky.
Tip: Water hotter than about 120°F (49°C) can kill the yeast; it should feel warm, not hot.
3
Knead until smooth
- Turn the dough onto a work surface dusted with 1 tbsp of the dusting flour.
- Knead for 8 minutes, pushing with the heel of your hand and folding, until smooth and elastic.
- Add a sprinkle more flour only if it sticks stubbornly; the dough should stay soft and slightly tacky.
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Ready when: Dough springs back slowly when poked and stretches into a thin, translucent window without tearing.
Tip: Too much added flour makes dry, tough manakish.
4
Let the dough rise
- Grease a clean large bowl with the 1 tsp olive oil, add the dough and turn it once to coat.
- Cover with a damp towel or plastic wrap and leave in a warm spot (75–80°F / 24–27°C) for 60 minutes.
- Make the cashew cheese while it rises.
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Ready when: Dough has doubled and a fingertip pressed in leaves a dent that fills back slowly.
Tip: In a cool kitchen, set the covered bowl in an oven that is off with only the light on.
5
Blend the cheese base
- Drain and rinse the soaked cashews.
- Add them to a blender with the cold water, lemon juice, nutritional yeast, tapioca starch, garlic, 1 tsp salt and 2 tbsp olive oil.
- Blend on high for 1–2 minutes, scraping down once, until completely smooth.
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Ready when: Mixture is silky with no grit when rubbed between your fingers; it will be pourable like thick cream.
Tip: If your blender is weak, blend longer and add 1 tbsp more water, as grit will remain after baking.
6
Cook until thick and stretchy
- Pour the blended mixture into a small saucepan over medium-low heat.
- Stir constantly with a heatproof spatula, scraping the bottom and corners, for 4–5 minutes.
- It will go lumpy, then suddenly thicken and turn glossy and stretchy.
- Remove from heat, taste, and add a pinch more salt or a squeeze of lemon if desired.
- Let it cool while you shape the dough.
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Ready when: Thick, spreadable like soft cream cheese, glossy, and pulls in stretchy strands from the spoon.
Tip: Do not stop stirring or the starch will scorch on the bottom.
7
Divide and rest doughOven 475°F / 245°C
- Gently press the risen dough to deflate it and divide it into 8 equal pieces (about 85 g / 3 oz each).
- Roll each into a tight ball, place on a floured counter with space between them, and cover with a damp towel.
- Rest for 15 minutes while the oven preheats to 475°F (245°C) with racks in the upper-middle and lower-middle positions.
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Ready when: Balls look slightly puffy and feel relaxed and soft.
Tip: Use a scale for equal pieces so all the manakish bake at the same speed.
8
Shape and top
- On a lightly floured surface, roll or press each ball into a round about 6 inches (15 cm) wide and ¼ inch (6 mm) thick.
- Arrange 4 per parchment-lined baking sheet.
- Using your fingertips, press a slight rim around the edge.
- Spoon about 3 tbsp of cashew cheese onto each round and spread to within ½ inch (1 cm) of the edge.
- Sprinkle with nigella seeds if using.
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Ready when: Rounds are evenly thin with a visible rim and an even layer of cheese.
Tip: If the cheese has firmed up, loosen it with a teaspoon of water. Leave a clear border so the cheese does not slide off.
9
Bake the manakishOven 475°F / 245°C
- Bake at 475°F (245°C) with one sheet on each rack for 10 minutes, swapping the sheets top to bottom and rotating them front to back after 5 minutes.
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Ready when: Edges are golden brown, the underside is lightly browned and firm, and the cheese has small golden spots and puffed slightly.
Tip: Watch from minute 8; the high heat can brown the cheese quickly.
10
Brush and rest
- Remove from the oven and immediately brush the crusts and cheese lightly with the finishing olive oil.
- Let rest on the trays for 5 minutes so the cheese sets, then serve warm, folded or flat.
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Ready when: Cheese is no longer runny and the bread is soft and pliable.
Tip: Brushing with oil while hot keeps the crust soft and flexible rather than dry.

Good to know

Tips

Cook the cheese until it is genuinely thick; thin cheese runs off the dough and makes the center soggy.
Do not roll the dough thicker than ¼ inch (6 mm), as it puffs considerably in the hot oven.
Top with sliced tomatoes, cucumbers, mint and olives after baking for a classic Lebanese breakfast.
For extra flavor, stir 1 tbsp of za'atar into the cheese before spreading.

Make ahead

Make the cashew cheese up to 3 days ahead and refrigerate in an airtight container (it will firm up; stir in a teaspoon of water to loosen). The dough can be refrigerated after kneading for up to 24 hours; bring to room temperature for 45 minutes before dividing.

Storage & reheating

Room temperature: up to 4 hours, loosely covered. Fridge: up to 4 days in an airtight container. Freezer: up to 2 months, wrapped individually. Reheat in a 350°F (175°C) oven for 6–8 minutes (10–12 from frozen) until hot and the bottom is crisp-edged.

Substitutions

raw unsalted cashews → blanched almonds or raw macadamia nuts. Almonds give a slightly grainier, less creamy cheese; macadamias are richer.
tapioca starch (or cornstarch) → cornstarch. Works for thickening but the cheese will be a little less stretchy.
fresh lemon juice → apple cider vinegar. Use 3 tbsp (45 ml) for a similar tang.
bread flour or all-purpose flour → half whole-wheat flour. Use 200 g of each and add 1–2 tbsp more water; the crumb will be denser and nuttier.