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Cashew Labneh
[Vegan]

KK By: Kirsten Kaminski

Author Bio

Kirsten Kaminski, creator of The Tasty K and vegan travel aficionado, is here to take... Read More

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Cashew Labneh [Vegan]

2-3

Dairy Free

Vegan

Labneh is a tangy, thick and creamy strained yogurt cheese from Lebanon. It is traditionally made from camel or goat milk, and is extremely addictive. Whenever I’d go to the north of Israel close to the Lebanese border, we would stop at one of the many Druze stands where friendly... Read More

Ingredients You Need for Cashew Labneh [Vegan]

1 cup (150 g) raw cashews, soaked in water 6 to 8 hours
1/2 cup (120 ml) unsweetened soy milk
1/2 cup (140 g) unsweetened soy yogurt
1/4 teaspoon salt, plus more to taste
1/4 cup (60 ml) lemon juice
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon nutritional yeast
Black pepper
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (5 g) za’atar

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How to Prepare Cashew Labneh [Vegan]

Rinse the soaked cashews and place them in a high-speed blender. Add 1 cup (240 ml) of water and the soy milk, yogurt and salt, and blend for 1 to 2 minutes, until it’s completely smooth. Transfer to a saucepan and place over medium heat for 30 to 40 seconds, stirring constantly. It should become hot but not boiling or bubbling. Take the pan off the heat and stir in the lemon juice and vinegar. Set aside and let rest for 30 minutes.
Place a fine-mesh sieve over a bowl and lay a piece of cheesecloth inside. Pour the cashew mixture into the cheesecloth, twist the top closed and secure it with a rubber band. Place a small bowl or plate on top and let the mixture drain for 8 to 10 hours. Add a heavier weight (such as a bowl or several plates) and let drain for another 8 hours.
At this point the mixture should have the texture of a thick, creamy yogurt. Place it in a medium bowl, add the nutritional yeast, salt and pepper, and combine. To serve, spread the labneh on a platter, drizzle with the olive oil and sprinkle za’atar on top