How to make vegan Labneh. I recently was inspired by this recipe by my friend Kirby at One More Clove to make roasted carrots, and I thought, why not make Labneh to go with it? It is a really simple dish to veganise, and is perfect with roast, spiced veg.
What Is Labneh?
Labneh is Middle-Eastern yogurt that has been strained, so that it has a firmer texture, more like cream cheese, and a rich, tangy flavour. It is easy to veganise, simply use your favourite unsweetened vegan yogurt (I used Alpro coconut).
Because it is made with yogurt, it is much lower in calories that some vegan cream cheeses available on the market, but is still incredibly flavourful.
How Do You Make Vegan Labneh?
Place a large square of doubled muslin over a mixing bowl or (even better) a colander over a bowl. You might want to gently tie it loosely around the bowl to keep it in place. Pour your yogurt onto the muslin, and you will see liquid separating into the bowl immediately. Leave overnight to drain and you will be rewarded for your patience with a thick, tangy vegan cream cheese.
You can serve it right away now, or place it in a bowl in the fridge.
I love to serve Labneh with my roasted cumin carrots, but it goes well with any mezze, or just with chips, if you're feeling really lazy!
To give the Labneh more flavour, it is fantastic drizzled with a punchy salsa verde, and then topped with some pomegranate seeds and chopped pistachios, and looks absolutely beautiful. Perfect for a special occasion, whether you're dining indoors or out. It would also be divine with some roasted garlic stirred casually through it, or even served on granola, drizzled with a little honey or maple syrup. It really is a very versatile dish.
- 300 ml Yogurt Natural, unsweetened, plant based
- Toppings of your choice
- Suspend muslin (or three layers of kitchen roll) over a mixing bowl.
- Loosely tie the muslin around the bowl to ensure that it doesn't sink into the bowl.
- Pour your yogurt onto the muslin and let it drip overnight.
- Leave overnight to drain.
- The next day, gather your yogurt into the muslin and squeeze the last few drops of liquid out.
- Store in a bowl in the fridge for a week.