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Vegan Labneh

A creamy, cheesy Middle Eastern dip using only three ingredients!

Servings

3

Prep Time:

5 min.

Chill for:

1-3 days

Good For:

Snacks, Appetizers

Introduction

Vegan Labneh

What is labneh? Labneh is a tangy Middle Eastern cheese made using strained yogurt. After straining it for several days, it takes on a firmer, cheesy texture that reminds me of cream cheese, but with the same tanginess as yogurt. It goes well with spicy hearty dishes and/or with charred greens, like the nabana I used here.
For this recipe, I used COCONO’s coconut yogurt. I love how there’s a subtle but not overpowering nutty aftertaste, which goes so well with the greens! You can also use regular yogurt for this recipe as a non-vegan version. 

labneh eat with meraki

Ingredients

  • Coconut yogurt, 1/2 cup
  • Lemon, 1
  • Salt, 1/2 tsp. 
Squeeze lemon juice (1 lemon’s worth) and remove pips and pulp.
Mix well with coconut yogurt and salt.
Pour your mixture onto a cheesecloth and tightly tie it up (but no need to squeeze the mixture through the cheesecloth unnecessarily).
Let it sit over a sift and bowl to let the liquid drain through.
Chill for 1-3 days. Your yogurt will become firmer and overall smaller.
Spread over crackers or serve with charred greens like I did!

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