Labneh is a tangy Center Japanese cream cheese made by straining yogurt till it is thick and creamy. Our vegan labneh is made with dairy-free cultured yogurt and it is simply as scrumptious — and wholesome. Prime it with olive oil and savory za’atar spice to function a dip, or smear it on a cracker or sandwich!
Desk of Contents
What’s labneh?
Labneh (additionally lebneh/labnah/lebne) is a smooth cheese generally eaten within the Levantine area alongside the jap shore of the Mediterranean, which incorporates Syria, Lebanon, Palestine, Jordan and Israel. Labneh is just like Greek yogurt, however thicker, with a taste some describe as being halfway between that of yogurt and cheese.
Making vegan labneh could not be easier–in reality, it is without doubt one of the best vegan cheeses you can also make. All you must do is pressure unflavored or plain yogurt for twenty-four to 48 hours till all the whey has been eliminated, forsaking the thick, tacky, creamy strong portion.
The cream cheese is commonly served as a dip, with savory toppings that generally embrace a beneficiant glug of olive oil and za’atar.
Why you’ll love this recipe
- Scrumptious. Labneh has a beautiful, tangy taste and creamy consistency. This vegan labneh tastes precisely like the true factor, minus the dairy.
- Wholesome. Mediterranean meals are virtually universally wholesome and labneh is not any completely different. Our model can also be dairy-free, made with cultured vegan yogurt, and it is topped with extra wholesome elements, making it an all-round well being star.
- Simple. All you must do to make labneh is place yogurt in a strainer lined with a kitchen towel or flour sack fabric. There isn’t any cooking or mixing or any actual work concerned.
- Dairy-free, soy-free, gluten-free and vegan. Use a nut-free yogurt if you’re nut-free.
Elements
- Vegan yogurt. I like to make use of my Instant Pot vegan yogurt made with uncooked cashews for this recipe as a result of it naturally makes thicker yogurt, which suggests much less straining. If you do not have an Instantaneous Pot, observe this recipe for cultured cashew yogurt. You can even use retailer purchased plant-based yogurt, together with cashew yogurt, oat yogurt and soy yogurt –make certain it is plain and never flavored.
- Toppings. Further virgin olive oil and za’atar. You can even add toasted almonds, olives, capers, sunflower seeds, pepitas, parsley, mint, and so forth. for extra crunch and taste.
Useful ideas
- If the yogurt is not tangy sufficient, squeeze in a little bit of lemon juice or lime juice into the vegan labneh and blend.
- Love garlic? Add a crushed clove of garlic into the labneh or rub the bowl with a clove of garlic earlier than including the labneh to it.
Serving ideas
- As a dip. Place the strained labneh in a bowl and blend it with a spoon. Make a tunnel within the yogurt to pour in additional virgin olive oil. Sprinkle za’atar. You can even add different elective toppings, together with toasted almonds or different nuts, sunflower seeds, herbs like mint, dill, basil, chives or parsley, and dry fruits. Scoop this tasty dip up with crunchy veggies, pita chips or crackers.
- As a sandwich unfold. Use the labneh as a sandwich unfold as an alternative of mayo or cream cheese. It is nice over toast or a bagel too!
- In a pita sandwich. The vegan labneh would work very properly as a sauce to line pita bread with earlier than stuffing it with greens and falafel or any stuffing of your selection. Drizzle on extra labneh excessive for extra deliciousness!
Storage directions
- Refrigerate: Place the labneh within the fridge till prepared to make use of. Like every yogurt, it can proceed to get tangier the longer it stands. Refrigerate for as much as two weeks.
- Freeze: Freeze the labneh for as much as three months in an hermetic, freezer-safe container.
- Thaw fully earlier than serving.
Extra yummy vegan dips
Love this vegan labneh? Try extra vegan appetizer and snack recipes on Holy Cow Vegan!
Vegan Labneh
Labneh is a tangy Center Japanese cream cheese made by straining yogurt till it is thick and creamy. Our vegan labneh is made with dairy-free cultured yogurt and it is simply as scrumptious — and wholesome. Prime it with olive oil and savory za’atar to function a dip, or smear it on a cracker or sandwich!
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Servings: 8 servings
Energy: 89kcal
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Directions
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Place strainer over the bowl and line with a kitchen towel. Combine yogurt with ½ teaspoon salt after which pour it into the strainer.
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Wrap the kitchen towel loosely over the yogurt and place the strainer with bowl into the fridge for twenty-four to 48 hours.
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After 24 to 48 hours the water from the yogurt would have drained out into the bowl and the yogurt might be very thick.
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Prove the strained yogurt right into a bowl and blend it with a spoon earlier than including toppings.
Recipe notes
- As a dip. Place the strained labneh in a bowl and blend it with a spoon. Make a tunnel within the yogurt to pour in additional virgin olive oil. Sprinkle za’atar. You can even add different elective toppings, together with toasted almonds, sunflower seeds, herbs like mint, dill, basil or parsley, and dry fruits. Scoop this tasty dip up with a pita chip or cracker.
- As a sandwich unfold. Use the labneh as a sandwich unfold as an alternative of mayo or cream cheese. It is nice over a bagel too!
- In a pita sandwich. The vegan labneh would work very properly as a sauce to line the pita pocket with earlier than stuffing it with greens and falafel or any stuffing of your selection.
Storage directions
- Refrigerate: Refrigerate the labneh after making till prepared to make use of. Like every yogurt, it can proceed to get tangier the longer it stands. Refrigerate for as much as two weeks.
- Freeze: Freeze the labneh for as much as three months in an hermetic, freezer-safe container.
- Thaw fully earlier than serving.
Vitamin
Serving: 0.25cup (approx) | Energy: 89kcal | Carbohydrates: 5g | Protein: 3g | Fats: 7g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Sodium: 149mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
