Labneh is a tangy Center Jap 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. High 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 comfortable cheese generally eaten within the Levantine area alongside the japanese shore of the Mediterranean, which incorporates Syria, Lebanon, Palestine, Jordan and Israel. Labneh is much 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 likely one of the best vegan cheeses you can also make. All you have to 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 usually served as a dip, with savory toppings that generally embody 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 actual factor, minus the dairy.
- Wholesome. Mediterranean meals are nearly universally wholesome and labneh isn’t any completely different. Our model can be dairy-free, made with cultured vegan yogurt, and it is topped with extra wholesome components, making it an all-round well being star.
- Straightforward. All you have to do to make labneh is place yogurt in a strainer lined with a kitchen towel or flour sack material. There is no cooking or mixing or any actual work concerned.
- Dairy-free, soy-free, gluten-free and vegan. Use a nut-free yogurt in case you are nut-free.
Components
- Vegan yogurt. I like to make use of my Immediate Pot vegan yogurt made with uncooked cashews for this recipe as a result of it naturally makes thicker yogurt, which implies much less straining. If you do not have an Immediate Pot, comply with this recipe for cultured cashew yogurt. You may also 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 may also add toasted almonds, olives, capers, sunflower seeds, pepitas, parsley, mint, and so forth. for extra crunch and taste.
Useful suggestions
- 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 options
- 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 may also 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 a substitute 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 would 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 utterly 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 Jap 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. High it with olive oil and savory za’atar to function a dip, or smear it on a cracker or sandwich!
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Overview Recipe
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 shall 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 may also 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 a substitute 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 would 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 utterly 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
