Vegan Labneh (Wholesome and Scrumptious)

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. High it with olive oil and savory za’atar spice to function a dip, or smear it on a cracker or sandwich!

Vegan labneh with za'atar, olive oil, capers and parsley in bowl with lettuce and olives on the side.
Desk of Contents

What’s labneh?

Labneh (additionally lebneh/labnah/lebne) is a tender cheese generally eaten within the Levantine area alongside the jap 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 truth, it is without doubt one of the best vegan cheeses you can also make. All you could do is pressure unflavored or plain yogurt for twenty-four to 48 hours till the entire 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 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 true factor, minus the dairy.
  • Wholesome. Mediterranean meals are nearly universally wholesome and labneh isn’t any totally different. Our model can also 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 could 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 if you’re nut-free.

Elements

  • Vegan yogurt. I like to make use of my Instantaneous 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 Instantaneous Pot, comply with this recipe for classy cashew yogurt. You can even use retailer purchased plant-based yogurt, together with cashew yogurt, oat yogurt and soy yogurt –make positive it is plain and never flavored.
  • Toppings. Additional virgin olive oil and za’atar. You can even add toasted almonds, olives, capers, sunflower seeds, pepitas, parsley, mint, and so on. 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 recommendations

  • 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 further virgin olive oil. Sprinkle za’atar. You can even add different optionally available 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 alternative. Drizzle on extra labneh excessive for extra deliciousness!

Storage directions

  • Refrigerate: Place the labneh within the fridge till prepared to make use of. Like several 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

Vegan labneh with za'atar, olive oil, capers and parsley in bowl with lettuce and olives on the side.

Love this vegan labneh? Take a look at extra vegan appetizer and snack recipes on Holy Cow Vegan!

Vegan labneh with za'atar, olive oil, capers and parsley in bowl with lettuce and olives on the side.

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. High it with olive oil and savory za’atar to function a dip, or smear it on a cracker or sandwich!

Print Recipe
Pin Recipe
Review Recipe

Course: Appetizer, Dip

Delicacies: Mediterranean

Weight loss program: Gluten Free, Vegan, Vegetarian

Servings: 8 servings

Energy: 89kcal

Writer: Vaishali · Holy Cow Vegan

Stop your display from going darkish

Directions

  • Place strainer over the bowl and line with a kitchen towel. Combine yogurt with ½ teaspoon salt after which pour it into the strainer.

  • Wrap the kitchen towel loosely over the yogurt and place the strainer with bowl into the fridge for twenty-four to 48 hours.

  • After 24 to 48 hours the water from the yogurt would have drained out into the bowl and the yogurt will likely be very thick.

  • Prove the strained yogurt right into a bowl and blend it with a spoon earlier than including toppings.

Recipe notes

Serving recommendations

  • 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 further virgin olive oil. Sprinkle za’atar. You can even add different optionally available 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 alternative.

Storage directions

  • Refrigerate: Refrigerate the labneh after making till prepared to make use of. Like several 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

Tried this recipe?Please go away a remark and recipe score under!

Follow Holy Cow Vegan on Instagram