Labneh is a Middle Eastern cream cheese made by straining yogurt until thick and creamy. our vegan labneh Made with dairy-free cultured yogurt, it’s just as delicious — and healthy. Serve it with a drizzle of olive oil and yummy za’atar seasoning, or spread it on a cracker or sandwich!
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What is labneh?
Labneh (also Lebneh/Labnah/Lebon) is a soft cheese commonly eaten in the Levantine region on the eastern shore of the Mediterranean Sea, which includes Syria, Lebanon, Palestine, Jordan, and Israel. Labneh is similar to Greek yogurt, but thicker, with a taste that some describe as somewhere between yogurt and cheese.
Making vegan labneh couldn’t be easier—in fact, it’s one of the easiest vegan cheeses you can make. All you have to do is strain it for 24 to 48 hours until all the ash is removed, leaving behind a thick, cheesy, creamy solid.
Cream cheese is often served as a dip, with savory toppings that usually include olive oil and a generous glug of za’atar.
Why you will love this recipe
- delicious. Labneh has a wonderful, tangy flavor and creamy consistency. This vegetarian labneh tastes just like the real thing, minus the dairy.
- healthy. The Mediterranean diet is almost universally healthy and does not differ in flavor. Our version is also made with dairy-free, cultured vegan yogurt, and is topped with even healthier ingredients, making it an all-around health star.
- simple. All you need to do to make labneh is put the yogurt in a strainer lined with a kitchen towel or flour sack cloth. There is no cooking or mixing or any real work involved.
- Dairy-free, soy-free, gluten-free and vegetarian. Use a nut-free yogurt if you are nut-free.
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- 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 cashew curd. You can use store-bought plant-based yogurt, including cashew yogurt, oat yogurt, and soy yogurt — just make sure it’s plain and unflavored.
- toppings. Extra virgin olive oil and za’atar. You can 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, mix in the vegan salt with a little lemon juice or a squeeze of lemon juice.
- Love garlic? Add a crushed clove of garlic to the brine or rub the bowl with a clove of garlic before adding the brine.
Serving advice
- as a dive. Place the sifted salt in a bowl and mix with a spoon. Pour extra virgin olive oil and make a tunnel in the curd. Sprinkle the jaatar. You can add other optional toppings, including toasted almonds or other nuts, sunflower seeds, mint, dill, basil, chives or parsley, and dried fruit. Scoop this delicious dip with crunchy veggies, pita chips or crackers.
- Spread a sandwich. Use labneh as a sandwich spread instead of mayo or cream cheese. It’s great on toast or over a bagel!
- in a pie Sandwich. Vegetarian labneh would work beautifully as a sauce layered over pita bread before stuffing it with greens and falafel or any filling of your choice. Drizzle more labne on top to make it even tastier!
Storage instructions
- Keep in fridge: Refrigerate labneh until ready to use. As with any curd, it will continue to get tannier the longer it stands. Refrigerate for up to two weeks.
- freeze: Freeze labneh in an airtight, freezer-safe container for up to three months.
- Thaw completely before serving.
More yummy vegan dips
Love this vegan labne? Check out more vegan appetizer and snack recipes at Holy Cow Vegan!
Vegan Labneh
Labneh is a Middle Eastern cream cheese made by straining yogurt until thick and creamy. Our vegan labneh is made with dairy-free cultured yogurt and is just as delicious — and healthy. Serve it with a drizzle of olive oil and delicious za’atar, or spread it on a cracker or sandwich!
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Recipe review
Serving: 8 serving
Calories: 89kcal
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instructions
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Place strainer over bowl and line with kitchen towel. Mix the curd with half a teaspoon of salt and then pour it in a strainer.
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Wrap the kitchen towel loosely over the yogurt and refrigerate the strainer with the bowl for 24 to 48 hours.
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After 24 to 48 hours, the curd will run out of water in the bowl and the curd will be very thick.
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Turn the strained curd into a bowl and mix it with a spoon before adding the toppings.
Recipe notes
- as a dip. Place the sifted salt in a bowl and mix with a spoon. Pour extra virgin olive oil and make a tunnel in the curd. Sprinkle the jaatar. You can add other optional toppings, including toasted almonds, sunflower seeds, mint, dill, basil or parsley, and dried fruit. Scoop up this delicious dip with a pita chip or cracker.
- Spread a sandwich. Use labneh as a sandwich spread instead of mayo or cream cheese. It’s also great on a bagel!
- in a pie Sandwich. Vegetarian labneh would work beautifully as a sauce before stuffing pita pockets with greens and falafel or any stuffing of your choice.
Storage instructions
- Keep in fridge: Refrigerate after making labneh until ready to use. As with any curd, it will continue to get tannier the longer it stands. Refrigerate for up to two weeks.
- freeze: Freeze labneh in an airtight, freezer-safe container for up to three months.
- Thaw completely before serving.
nutrition
Worship: 0.25cup (approx.) | Calories: 89kcal | Sugars: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fats: 2g | Monounsaturated fats: 4g | Sodium: 149mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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