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Vegan labneh with za'atar, olive oil, capers and parsley in bowl with lettuce and olives on the side.
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5 from 6 votes

Vegan Labneh Recipe

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 to serve as a dip, or smear it on a cracker or sandwich!
Prep Time5 minutes
Straining time1 day
Total Time5 minutes
Course: Appetizer, Dip
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 89kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Bowl
  • Strainer
  • Kitchen towel or cheesecloth

Ingredients

Toppings

Instructions

  • Place strainer over the bowl and line with a kitchen towel. 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 before adding toppings.

Notes

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, 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

Serving: 0.25cup (approx) | Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 149mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg