Vegan Labneh Healthy And Delicious

What is labneh?

Labneh (also lebneh/labnah/lebne) is a soft cheese commonly eaten in the Levantine region along the eastern shore of the Mediterranean, which includes Syria, Lebanon, Palestine, Jordan and Israel. Labneh is similar to Greek yogurt, but thicker, with a flavor some describe as being midway between that of yogurt and cheese. Making vegan labneh couldn’t be easier–in fact, it is one of the easiest vegan cheeses you can make. All you need to do is strain unflavored or plain yogurt for 24 to 48 hours until all of the whey has been removed, leaving behind the thick, cheesy, creamy solid portion. The cream cheese is often served as a dip, with savory toppings that commonly include a generous glug of olive oil and za’atar.

Why you will love this recipe

Delicious. Labneh has a wonderful, tangy flavor and creamy consistency. This vegan labneh tastes exactly like the real thing, minus the dairy. Healthy. Mediterranean foods are almost universally healthy and labneh is no different. Our version is also dairy-free, made with cultured vegan yogurt, and it’s topped with more healthy ingredients, making it an all-round health star. Easy. All you need to do to make labneh is place yogurt in a strainer lined with a kitchen towel or flour sack cloth. There’s no cooking or blending or any real work involved. Dairy-free, soy-free, gluten-free and vegan. Use a nut-free yogurt if you are nut-free.

Ingredients

Vegan yogurt. I like to use my Instant Pot vegan yogurt made with raw cashews for this recipe because it naturally makes thicker yogurt, which means less straining. If you don’t have an Instant Pot, follow this recipe for cultured cashew yogurt. You can also use store bought plant-based yogurt, including cashew yogurt, oat yogurt and soy yogurt –make sure it’s plain and not flavored. Toppings. Extra virgin olive oil and za’atar. You can also add toasted almonds, olives, capers, sunflower seeds, pepitas, parsley, mint, etc. for more crunch and flavor.

Helpful tips

If the yogurt isn’t tangy enough, squeeze in a bit of lemon juice or lime juice into the vegan labneh and mix. Love garlic? Add a crushed clove of garlic into the labneh or rub the bowl with a clove of garlic before adding the labneh to it.

Serving suggestions

As a dip. Place the strained labneh in a bowl and mix it with a spoon. Make a tunnel in the yogurt to pour in extra virgin olive oil. Sprinkle za’atar. You can also add other optional toppings, including toasted almonds or other 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 spread. Use the labneh as a sandwich spread instead of mayo or cream cheese. It’s great over toast or a bagel too! In a pita sandwich. The vegan labneh would work very nicely as a sauce to line pita bread with before stuffing it with greens and falafel or any stuffing of your choice. Drizzle on more labneh over the top for more deliciousness!

Storage instructions

Refrigerate: Place the labneh in the refrigerator until ready to use. Like any yogurt, it will continue to get tangier the longer it stands. Refrigerate for up to two weeks. Freeze: Freeze the labneh for up to three months in an airtight, freezer-safe container. Thaw completely before serving.