Healthy Vegan Baklava (With An Oil-Free Option!)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Let me introduce you to my healthy baklava – a Greek classic with wholesome ingredients and only 20 minutes of prep. This beloved family recipe has been perfected over the years, resulting in crispy golden layers of pastry combined with a sweet mixture of walnuts and almonds. Plus, my vegan baklava has a never before seen oil-free option! It’s great for anyone looking for a lighter, plant-based version of baklava that tastes like the classic dessert!
Are you ready? I’d sit down if I were you. My vegan Greek baklava is incredibly delicious and mind-blowing at first bite. I can assure you, you have never had anything like it. Sure, there are other baklava recipes out there, but the flavors and proportion of ingredients in here have been tried and tested throughout my childhood to result in the best baklava on the planet. Or dare I even say… best baklava in the galaxy!
Baklava is so amazing that I don’t want anyone to miss out on trying it! That’s why I decided to share my mom’s family recipe with you all, and I’ve even provided an oil-free baklava for those who prefer it.
Why oil-free? So, I am going to start with this: using a good vegan butter (like Miyoko’s Creamery Vegan Cultured Butter) is going to result in a better end product. It’ll be more flaky, have a light textured crisp, and of course, boast that signature buttery flavor. That being said, I know there are many of you out there that do not use butters or oils, so that’s why I created an oil-free version, so that my baklava recipe is accessible to everyone!
Personally, I am not anti-oil or butter. I do use it in my everyday cooking, but I know that I’m also able to get amazing flavors without it. (Have you even seen my gluten-free almond flour peanut butter cookies? No oil or butter needed!). In treats like this or in small amounts for flavor (I love that true, deep olive oil taste), I’m all in.
But I knew that if I was going to post this vegan baklava recipe, I needed to also nail down a decent baklava with no oil. And the winner here was a combination of aquafaba (the juice from a can of chickpeas) coupled with drippy creamy almond butter and a touch of maple syrup. I needed the fat, and I needed something that would make it crisp!
No matter which version you go with, I am confident you will LOVE this recipe just as much as my family does! Get ready to whip up the most delicious treat to satisfy your sweet tooth!
👩🏽🍳 Why I Love This Recipe
I am so excited to add on to my collection of healthy vegan desserts with this easy healthy baklava recipe! But you may be wondering, how exactly is baklava healthy? The truth is, not all recipes follow the same standards and there are some unhealthy options out there. However, I wanted to create the healthiest baklava that I could without compromising on the authentic flavors and textures.
Keep in mind, this is a Greek baklava recipe, not a Turkish one – so you won’t find any pistachios in my baklava! Instead, I incorporate walnuts and almonds for the healthy fats, along with coconut sugar for a refined-sugar option. I also wanted to minimize the use of processed ingredients, sticking to wholesome options like pure maple syrup, almond butter, and aquafaba.
And thanks to the yummy oil-free option and naturally vegan ingredients, my baklava accommodates many dietary needs! It’s even pretty easy to make it gluten-free (see my variations sections later in the post).
While vegan baklava may seem intimidating to make from scratch, I promise that you can master my recipe regardless of your experience level! I use simple equipment and minimal ingredients to make things as easy as possible.
If you want complete and utter Greek vegan baklava perfection, make this the traditional way. If you absolutely don’t do oils, ever, then give the oil-free option a try, because some baklava is better than no baklava. Always.
🥘 Ingredients
I was able to find all of the ingredients for this healthy baklava recipe easily at my local grocery store! Here is what you’ll need:
For The Vegan Baklava
Phyllo Pastry Sheets: Using pre-made sheets of phyllo dough helps this recipe come together quickly. With their light and flaky texture, they add the best layer to my vegan baklava.
Walnuts & Almonds: Walnuts are a staple in Greek traditional baklava recipes, but I also add in almonds to carry on my family’s personal tradition! Both have great flavor and texture when chopped.
Vegan Butter: Any vegan butter will work, but I love Miyoko’s since it has the best ingredients in my opinion! You could also use coconut oil instead of melted butter.
Coconut Sugar: I made this with coconut sugar, but any sugar really will work. If you don’t eat sugar, you can try omitting it from the nut mixture, and using all maple syrup in the syrup mixture, but I caution that it may not work out. Please do not blame me if it doesn’t work!
Spices: I combine cinnamon and allspice for the perfect addition of flavor to the nut mixture. I also use whole cloves to help hold the phyllo together, while boosting the overall taste!
Oil-Free Basting Option
As I mentioned earlier, the traditional way uses butter, but I have provided this oil-free option as well. Whatever you use, follow the directions precisely and do not over baste!
Aquafaba: The aquafaba helps give that crisp, much like egg whites are used to coat the top of bread or other baked goods.
Almond Butter: I’ve found that the fat in the almond butter is needed to help the filo bake without it becoming overly dry.
Maple Syrup: I use a smidge of maple syrup to absolutely make sure you do not get that bean taste from the chickpea liquid!
For The Syrup
Maple Syrup & Coconut Sugar: I keep this syrup as healthy as possible by using a pure maple syrup and coconut sugar – organic preferably! Agave or honey can also be used in place of the maple syrup.
Water: This helps thin things out so to the ideal consistency for pouring.
Cinnamon Stick & Lemon: To infuse a lovely flavor into the sweet syrup, I add a small piece of lemon and one whole cinnamon stick to the syrup as it simmers.
🔪 How To Make Healthy Baklava
Following my step by step directions below will guide you to making the best healthy vegan baklava!
Preheat & Prep Filling: First, I preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). In a bowl, I mix walnuts and almonds with sugar, cinnamon and allspice.
Prepare Pan: Now, I prepare the bottom of my pan (I use a 9x13x2-inch pan) by brushing it with aquafaba mix or butter so it doesn’t stick. If you are not using butter, you may want to spray a thin layer of coconut oil to make sure it won’t stick to the bottom, or use your preferred oil free method to avoid sticking.
Layer Phyllo: Next, I lay one phyllo sheet at the bottom of the pan, brushing it with aquafaba mix or butter. I repeat this process until I have used about five sheets. Please make sure you are brushing lightly and not using too much or the end result will be soggy.
Add Nuts & Repeat Layers: Then, I spread one thin layer of nuts and cover that with one phyllo sheet. I brush the sheet with aquafaba mix or butter, cover with another phyllo sheet, brush with aquafaba mix or butter and then spread another thin layer of nuts. I repeat this process until all the nuts are used, or until I have five phyllo sheets left. I cover the last layer of nuts with the remaining five phyllo sheets, brushing each sheet with aquafaba mix or butter.
Cut Triangles Or Squares: With a sharp knife, I cut the baklava into either squares or triangles (diamond-like – cutting diagonally across the pan). The phyllo will be wet and soft so the best way to do this without messing it all up is to lightly hold your fingers on each side of the knife as you cut. Use small slices, taking the knife out each time.
Bake: Now, I recommend inserting a clove in the center of each triangle to hold the phyllo sheets together (you don’t have to do this, but I find it works better). I bake the baklava for 1 hour, or until I see the top beginning to brown. Then, I increase the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and bake for another five to ten minutes or until the top is very golden brown.
Make Syrup: As the baklava bakes, I make the syrup. In a small pot I combine all of the ingredients for the syrup and bring it to a boil. Then, I turn the heat down and simmer for 10 minutes. This allows the flavors to infuse. I remove the cinnamon stick and the piece of lemon and let it cool.
Pour Syrup Over Baklava: Finally, I remove the baklava from the oven and pour the cooled syrup over it. I pour slowly, as it is important to stop if the baklava is not retaining the liquid and the syrup is pooling. Allow to cool several hours before serving.
💭 Expert Tips
My #1 Secret Tip for this recipe is to make sure you bake the baklava until the filo is crisp and darker golden brown.
The key to crispiness in this dairy-free baklava is to bake it well. I recommend that you almost over bake it (but it is a very fine line, since you do not want to burn it).
You want the filo dough crisp and baked enough so that it doesn’t go soft when you pour the syrup on. The top of the baklava should be nice and brown before removing from the oven.
Other Tips To Keep In Mind:
- Trial & Error: There are a few roadblocks you may come across when using the oil-free version. I have a few tips to help avoid those, but when it comes to baklava a lot is trial and error even when following a recipe. Your oven temperature and how it cooks will affect it. Your baking dish or pan may also change the result a bit. So you need to experiment with this using your personal supplies!
- Prevent Sticking: I highly suggest using an oil spray, like coconut, to prepare your pan bottom. You can also try the parchment paper method, or any other method you use when baking an oil free dessert in a pan.
- Avoiding A Soggy Texture: When you brush the oil free basting liquid on, I have found it is important to not put too much. A light coat is sufficient because you will be pouring the syrup over after baking. It also needs to be totally baked, if it is underbaked it will be soft! Because the nuts in the baklava have plenty of natural whole food fat, the basting liquid is only needed in small amounts. A good quality nut will give you plenty of delicious flavor.
- Do Not Overpour: Overpouring the syrup will result in too soft of baklava. Since different pans vary, I have noticed that you may not need the entire amount of syrup depending on the pan used.
- Cut Carefully: As I cut the baklava I lightly hold the top down with my fingers for best results. Also, I use an in and out cutting motion versus trying to cut it smoothly like I would a cake. This helps prevent the top from coming apart when cutting it.
- For The Oil-Free Mixture: Make sure to whisk the mixture well in order to incorporate the ingredients – I have even run it in the blender before. I also always make sure my almond butter and maple syrup are at room temperature. (Keep in mind that the phyllo dough still has some oil.)
📖 Variations
In addition to my oil-free version, enjoy these simple variations to accommodate new flavors and dietary needs!
Vegan Pecan Baklava: While this version of vegan baklava calls for almonds and walnuts, I love to occasionally swap one or the other for pecans. This provides a new flavor profile and is perfect for anyone who favors pecans over almonds or walnuts.
Gluten Free Vegan Baklava: I haven’t tried out this variation myself, so I am not sure exactly how it will turn out. However, if you are looking to enjoy the flavors of baklava without any gluten, there are some options. Try using a gluten-free puff pastry dough which will give a thicker, softer consistency, or rice paper!
Low Calorie Baklava: My baklava recipe comes in at about 213 calories per serving (one baklava triangle). To slightly reduce calories, you can reduce the volume of nuts – using 1 cup of almonds and 1 1.5 cups of walnuts. Also, be sure to choose the oil-free option and stick to maple syrup as agave has more calories.
🍽 Serving Suggestions
My vegan baklava recipe is so tasty all on its own, but there are plenty of fun ways to serve this for the ultimate dessert experience:
With Toppings: When I am in the mood for something extra rich, I love to drizzle melted dark chocolate or vegan nutella over the top of this low fat baklava. You could also add some crushed nuts or shredded coconut for a unique twist.
Warm Drinks: In my opinion, there really isn’t anything quite as comforting as a flaky pastry served with a warm beverage! Try my eggless baklava with oat milk hot cocoa or a golden turmeric milk latte.
Other Pastries: When I am hosting a brunch or need a spread of sweet treats, I love to choose an array of delicious pastries! Pair the healthy baklava alongside other favorites like mini apple pies with puff pastry and healthy cinnamon rolls.
🫙 Storage Instructions
Make Ahead: When I know I need some extra time, I prepare the nut mixture ahead of time. I mix the walnuts and almonds with sugar, cinnamon, and allspice and store in an airtight container or mason jar until ready to assemble.
Fridge: Once completely cooled, I store my leftover baklava in an airtight container in the fridge. While the dough texture will soften, I still find that the baklava tastes delicious for a few days!
Reheat: For a crispy texture, I like to reheat the baklava in the oven or toaster oven until warmed all the way through. This will help to get the pastry a bit crisp again, rather than the microwave which will create a softer texture. Just be careful to not burn the baklava when reheating!
❓Recipe FAQs
CAN I MAKE SUBSTITUTIONS IN THIS BAKLAVA RECIPE?
Unfortunately, not really. I worked to get you an oil-free option, but other than that there are no subs. Baklava is about nuts. And sugar. So, if you can’t have either, this probably is not the dessert for you. Of course, you can play around with the type of nuts and sugar used but keep in mind that baklava is a more delicate dessert that follows a precise structure.
What do I do if my phyllo dough tears?
If your phyllo dough tears or sticks together, don’t worry. It’s a common issue, and I have a few tips on how to handle it! If the dough tears, simply patch it by overlapping another piece of phyllo dough on top. There are so many layers in baklava, so a few patches won’t be noticeable in the final product. You can also just place the torn pieces in the middle layers of your baklava, where they will be less visible. Use whole, unbroken sheets for the top and bottom layers to maintain a neat appearance. Brushing each layer with melted vegan butter or oil will also help hold the pieces together!
How do I make sure my phyllo dough doesn’t dry out when making this recipe?
I have found that phyllo dough dries out very quickly when exposed to air. So as soon as you unroll it, make sure to cover the stack of phyllo sheets with a slightly damp (not wet) kitchen towel or plastic wrap. This keeps the dough moist without making it soggy while you build your baklava layers.
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📋 Recipe Card
Healthy Vegan Baklava (Oil-Free Option!)
Vegan baklava like you've never had. My family's recipe, perfected over the years, and out of this world incredible! Includes a unique oil-free option!
Servings: 35
Calories: 213kcal
Ingredients
- 1 pound phyllo pastry sheets
- 2 cups walnuts , chopped
- 2 cups almonds , chopped
- ½ cup vegan butter , melted (or for oil-free option see basting recipe below)
- ¼ cup coconut sugar
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 36 whole cloves
Oil- Free Basting Option:
- ½ cup aquafaba (see note)
- 1 tablespoon almond butter , room temperature and runny
- 2 teaspoons maple syrup , room temperature
Syrup:
- 1 ¼ cup maple syrup or agave (or honey if you use honey, see note)
- 1 ¼ cup coconut sugar
- 1 ¼ cup water
- 1 cinnamon stick
- 1 small piece of lemon
Instructions
- Preheat oven to 325 degrees F (165 C).
- In a bowl, mix walnuts and almonds with sugar, cinnamon and allspice.
- Prepare the bottom of a 9x13x2-inch pan by brushing it with Aquafaba mix or butter so it doesn’t stick. If you are not using butter, you may want to spray a thin layer of coconut oil to make sure it won’t stick to the bottom, or use your preferred oil free method to avoid sticking.
- Next, lay one phyllo sheet at the bottom, brush it with Aquafaba mix or butter, and repeat the process until you have used about five sheets. Make sure you are brushing lightly and not using too much or the end result will be soggy.
- Then, spread one thin layer of nuts and cover that with one phyllo sheet.
- Brush the sheet with aquafaba mix or butter, cover with another phyllo sheet, brush with aqufaba mix or butter and spread another thin layer of nuts. Repeat this process until all the nuts are used, or until you have five phyllo sheets left.
- Cover the last layer of nuts with the remaining five phyllo sheets, brushing each sheet with aquafaba mix or butter.
- With a sharp knife, cut into triangles, diamond like (cutting diagonally across the pan). The phyllo will be wet and soft so the best way to do this without messing it all up is to lightly hold your fingers on each side of the knife as you cut. Use small slices, taking the knife out each time.
- Insert a clove in the center of each triangle to hold the phyllo sheets together. Bake for 1 hour, or until you see the top beginning to brown.
- Increase the temperature to 350 F (175 C) and bake for another five to ten minutes or until the top is very golden brown.
- As the baklava is baking, make the syrup. In a small pot combine all of the ingredients for the syrup and bring it to a boil. Turn the heat down and simmer for 10 minutes. You simply want the flavors to infuse. Remove the cinnamon stick and the piece of lemon and allow to cool.
- Remove the baklava from the oven when it is done and pour the cooled syrup over it. Be careful to watch it, pour slowly and stop if the baklava is not retaining the liquid and you see syrup pooling. If you overpour the syrup, your end result will be soft. Since different pans vary, you may not need the entire amount of syrup.
- Allow to cool several hours before serving.
Notes
- Traditionally, Greek baklava uses all walnuts, but the recipe was perfected to use a mix of walnuts and almonds for improved flavor.
- This baklava is best when using butter, but if you are looking for an oil-free option then use the mixture given above. Aquafaba is the liquid from a can of chickpeas. Make sure to whisk the mixture well in order to incorporate the ingredients, you can even run it in the blender. Make sure your almond butter and maple syrup are at room temperature. Keep in mind that the phyllo dough still has some oil.
- Baklava traditionally uses honey, but if you are vegan and prefer not to use honey, then use maple syrup or agave in its place.
- The key to crispiness is to bake this well. Almost overbake it. You want the filo crisp and baked enough so that the filo doesn’t go soft when you pour the syrup on. Make sure the top is nice and brown.
Nutrition
Serving: 1piece | Calories: 213kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 132mg | Fiber: 2g | Sugar: 12g
The recipe was easy to follow, and the end result was a guilt-free treat that everyone loved. This baklava is a perfect blend of health and indulgence, making it my new favorite dessert!
Awesome! Thank you Gianne!
Wow – these baklavas were so rich and tasty! I did reduce the sugar a bit though cause I don’t really like sweets, but these were still delicious!
Awesome! That’s a great modification and I’m so glad you liked this recipe!
This recipe rocks. Made it today and gonna serve it Sunday! Can not wait!
Yay! So happy to hear that! 🙂