Labneh
This vegan labneh is creamy, tangy, and incredibly satisfying as a spread or dip. I love how it captures the essence of traditional labneh while being completely plant-based!
I remember the first time I had labneh at a friend's Middle Eastern dinner party, and I was hooked on its smooth texture and rich flavor.
It’s such a versatile spread, perfect for dipping veggies or slathering on warm pita.
I’ve created a vegan version that’s just as delightful, using cashews for that creaminess.
Trust me, once you’ve tried making this at home, you won’t want to go back to store-bought!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using raw cashews for this recipe because they blend beautifully into a creamy texture. If you’re nut-free, you could try silken tofu, but it will change the flavor a bit. Nutritional yeast adds that cheesy note that’s key to making this labneh feel indulgent, so don’t skip it!
Tips & Notes
- •I keep mine in a glass jar - it stays fresh for days and looks pretty too!
- •Feel free to play around with flavors - adding herbs like dill or spices like smoked paprika can give it a fun twist.
Recipe Variations
- •Sometimes I’ll throw in a pinch of smoked paprika for a smoky flavor that’s really nice.
- •You can also blend in roasted garlic for a deeper, sweeter garlic flavor.
Storage & Freezing
Store your labneh in an airtight container in the fridge. It’ll keep well for about a week, and the flavors often get better as it sits!
Frequently Asked Questions
Can I use something other than cashews?
Absolutely! If you’re nut-free, silken tofu is a great alternative, though the flavor will be a bit different.
How long does it last?
This labneh can be stored in an airtight container in the fridge for up to a week. Just give it a little stir before serving.
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This vegan labneh is creamy, tangy, and incredibly satisfying as a spread or dip. I love how it captures the essence of traditional labneh while being completely plant-based!
Ingredients
Instructions
- 1
Drain and rinse the soaked cashews well. This helps remove any excess starch.
- 2
In a blender or food processor, combine the soaked cashews, lemon juice, nutritional yeast, garlic powder, salt, and water.
- 3
Blend until the mixture is completely smooth. You may need to stop and scrape down the sides a few times.
- 4
Adjust the consistency by adding more water, a tablespoon at a time, until you reach your desired creaminess.
- 5
Taste and adjust the seasoning if needed. You might want a little more lemon juice or salt.
- 6
Transfer the labneh to a serving bowl and drizzle with olive oil. If you have fresh herbs, sprinkle them on top.
- 7
Serve with warm pita, fresh veggies, or use it as a spread on sandwiches.
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