Labneh is a tangy Middle Eastern cream cheese made by straining yogurt until it’s thick and creamy. Our vegan labneh is made with dairy-free cultured yogurt and it’s just as delicious — and healthy. Top it with olive oil and savory za’atar spice to serve as a dip, or smear it on a cracker or sandwich!
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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.
How to make vegan labneh
Place a strainer or colander over a bowl and line with a kitchen towel or cheesecloth. Mix yogurt with ½ teaspoon salt and then pour it into the strainer.
Wrap the kitchen towel loosely over the yogurt and place the strainer with bowl into the fridge for 24 to 48 hours.
After 24 to 48 hours the water from the yogurt would have drained out into the bowl and the yogurt will be very thick.
Turn out the strained yogurt into a bowl and mix it with a spoon.
Make a few grooves in the yogurt and pour some extra virgin olive oil into them. Sprinkle with za’atar and other toppings.
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.
More yummy vegan dips
Love this vegan labneh? Check out more vegan appetizer and snack recipes on Holy Cow Vegan!
Vegan Labneh
Equipment
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Strainer
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Kitchen towel or cheesecloth
Instructions
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Place strainer over the bowl and line with a kitchen towel. Mix yogurt with ½ teaspoon salt and then 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 24 to 48 hours.
-
After 24 to 48 hours the water from the yogurt would have drained out into the bowl and the yogurt will be very thick.
-
Turn out the strained yogurt into a bowl and mix it with a spoon before adding toppings.
Notes
- 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, 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 spread. Use the labneh as a sandwich spread instead of mayo or cream cheese. It’s great over a bagel too!
- In a pita sandwich. The vegan labneh would work very nicely as a sauce to line the pita pocket with before stuffing it with greens and falafel or any stuffing of your choice.
Storage instructions
- Refrigerate: Refrigerate the labneh after making 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.
Nutrition
The post Vegan Labneh (Healthy and Delicious) appeared first on Holy Cow Vegan.