Vegan Labneh Recipe: Creamy, Delicious, and Easy to Make

If you’ve ever savored the creamy, tangy delight of labneh, you know it’s a staple in Middle Eastern cuisine that adds richness and a burst of flavor to any meal. Traditional labneh is made from strained yogurt, but what if you’re vegan or dairy-free?

No worries! This vegan labneh recipe offers the same luscious texture and tang without any animal products.

Using plant-based ingredients and simple kitchen techniques, you can enjoy a creamy spread perfect for dipping, spreading, or dolloping on your favorite dishes. Whether you’re vegan, lactose intolerant, or simply looking to try something new, this recipe is a game-changer that’s both delicious and easy to make at home.

This homemade vegan labneh is versatile, packed with probiotics if you ferment it yourself, and a healthier alternative to store-bought cream cheeses and dips. Plus, it requires minimal ingredients and equipment — perfect for home cooks of any skill level.

Let’s dive into how you can whip up this creamy delight and elevate your meals!

Why You’ll Love This Recipe

Vegan labneh is a fantastic dairy-free alternative that doesn’t compromise on taste or texture. Here’s why this recipe will quickly become a favorite in your kitchen:

• Rich and Creamy Texture: Achieved by straining soft tofu or cashew cream for a luscious consistency.
• Simple Ingredients: You only need a handful of pantry staples, including plant-based yogurt or tofu, lemon juice, and salt.
• Customizable Flavor: Add herbs, spices, or garlic to suit your taste preferences.
• Multipurpose Use: Use as a spread on toast, a dip for veggies, or a creamy addition to salads and bowls.
• Health Benefits: Plant-based ingredients, especially if using fermented vegan yogurt, can provide probiotics for gut health.

Ingredients

• 400g silken tofu (or 1 ½ cups unsweetened coconut or almond yogurt for a fermented version)
• 2 tablespoons lemon juice (freshly squeezed for tanginess)
• 1/2 teaspoon salt (adjust to taste)
• 1 tablespoon olive oil (optional, for creaminess and flavor)
• 1 garlic clove, minced (optional)
• Fresh herbs like dill or mint (optional, for garnish or mix-in)

Equipment

• Fine mesh strainer or cheesecloth for draining
• Mixing bowl
• Blender or food processor (for smooth texture)
• Spatula
• Measuring spoons
• Container for storing labneh in the fridge

Instructions

1. Prepare the tofu: Drain the silken tofu well. Wrap it in a clean kitchen towel or cheesecloth and place it in a fine mesh strainer over a bowl. Let it drain for at least 30 minutes to remove excess water. For creamier results, you can press it gently to squeeze out more liquid.
2. Blend the ingredients: Transfer the drained tofu to a blender or food processor. Add the lemon juice, salt, and olive oil (if using). If you’re including garlic, add it now. Blend until smooth and creamy, scraping down the sides as needed.
3. Adjust flavor and texture: Taste your labneh. Add more lemon juice or salt if needed. For a thicker consistency, transfer the blended mixture to a cheesecloth-lined strainer and refrigerate for 4-6 hours or overnight to allow more liquid to drain.
4. Refrigerate: Once the labneh reaches your desired thickness, transfer it to an airtight container. Chill for at least an hour before serving to let the flavors meld.
5. Add herbs and serve: Stir in fresh herbs like dill or mint, or garnish on top before serving. Drizzle with a little olive oil if desired.

Tips & Variations

“For a probiotic boost, try making vegan labneh with unsweetened plant-based yogurt that contains live cultures instead of tofu. The fermentation adds natural tang and health benefits!”

• Use cashews: Soak 1 cup raw cashews overnight, then blend with lemon juice, salt, and water to create an alternative base for labneh.
• Add spices: Mix in za’atar, smoked paprika, or cumin for Middle Eastern flair.
• Make it savory or sweet: Add roasted garlic and herbs for a savory spread, or cinnamon and maple syrup for a breakfast twist.
• Serve with toppings: Try chopped olives, sun-dried tomatoes, or toasted pine nuts on top.
• Make it oil-free: Simply omit the olive oil; the texture remains creamy thanks to tofu or cashews.

Nutrition Facts

Serving Suggestions

Vegan labneh is incredibly versatile and pairs beautifully with many dishes. Here are some ideas to get you started:

• Spread on warm fresh vegan bread or pita for a creamy snack.
• Use as a dip for fresh vegetables or crackers — try it with our Vegetable Crackers Recipe for Healthy Homemade Snacking.
• Add dollops to grain bowls or salads to boost creaminess without dairy.
• Use instead of cream cheese in recipes like bagels or sandwiches.
• Top with za’atar and olive oil for an authentic Middle Eastern appetizer.

Conclusion

Making your own vegan labneh at home is a rewarding way to enjoy a creamy, tangy spread that fits perfectly into a plant-based lifestyle. Whether you opt for silken tofu, cashew cream, or fermented plant yogurt, this recipe is simple, flexible, and delicious.

It’s perfect for anyone looking to explore dairy-free alternatives or add a flavorful twist to everyday meals.

Beyond just a dip or spread, vegan labneh offers a canvas for creativity — from herbs and spices to sweet or savory add-ins. Plus, it’s an excellent companion to many dishes, especially when paired with fresh bread or crunchy veggies.

If you enjoyed this recipe, be sure to check out other inspiring recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or our savory Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Happy cooking and enjoy your creamy, dairy-free delight!

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