2-Ingredient Vegan Labneh
User Reviews
5.0
3 reviews
Excellent
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Prep Time
6 mins
-
Resting time
2 d
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Total Time
2 d 6 mins
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Servings
6 servings
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Calories
123 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
2-Ingredient Vegan Labneh
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The velvety smoothness of labneh, crafted from strained vegan yogurt, is elevated to new heights as it mingles with the burst of flavors from roasted cherry tomatoes, za’atar, and pistachios. With each bite, you'll experience the delicate tang of labneh harmonizing with the sweet and savory flavors of the tomatoes, and enhanced by aromatic herbs and spices.
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Ingredients
Labneh
- 16 oz. or 454 grams 2 cups unsweetened plant-based yogurt
- ½ teaspoon sea salt
Optional roasted tomato topping:
- 3 tablespoons extra virgin olive oil
- 2 cups cherry tomatoes
- ½ teaspoon sea salt
- ⅓ cup chopped fresh parsley
- 2 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons za'atar
Garnish
- ½ cup chopped fresh parsley and mint
- olives
- chopped pistachios
- olive oil
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Instructions
For the Labneh
- In a small bowl, combine the yogurt and salt, stirring until they are well mixed.
- For a tangier flavor, you can add a squeeze of lemon juice or a small amount of lemon zest to the yogurt mixture before chilling.
- Lay out a 12 by 18 inch (30 by 45 cm.) layer of cheesecloth.
- Scoop the yogurt mixture onto the cheesecloth, making sure to leave enough space for the labneh to hang freely.
- Gather the edges of the cheesecloth together and tie it securely around a wooden spoon.
- Position the wooden spoon across the top of a medium bowl, ensuring that the labneh hangs in the center but doesn't touch the bottom of the bowl. Otherwise, if you have a mesh strainer, place the cheesecloth-wrapped yogurt into it to suspend it over a bowl.
- Place the setup in the refrigerator and allow the labneh to chill for 24 hours.
- If you desire a thicker labneh, you can extend the chilling time by a few hours or even up to three days in total.
- After the desired chilling time, remove the labneh from the cheesecloth and transfer it to a serving dish or storage container.
For the optional toppings
- Preheat oven to 350 degrees F. (176.7 degrees C.)
- Combine the olive oil, tomatoes, salt, parsley, garlic, and za’atar I a mixing bowl, and then spread it out over the surface of a half-sheet baking pan.
- Roast the tomatoes for 10 minutes, and then flip them with tongs or a spatula, and bake for another 8-10 minutes until the tomatoes split and the skins wrinkle.
- Spread the labneh out into a bowl or plate, top with the roasted tomatoes, and garnish if desired with parsley, mint, olive, pistachios, and olive oil.
Equipments used:
Notes
- You are looking for a consistency like soft cream cheese. If the yogurt can't release water easily, you should use a thinner, more porous cloth, or allow more time for it to drain and condense.
- If your cheesecloth is too porous, the yogurt will just pass right through. If that’s the case double it up. However, don’t use a cloth that is TOO solid, such as tightly knit muslin, or the liquid really will not be able to escape.
Nutrition Information
Show Details
Calories
123kcal
(6%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
403mg
(17%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
256IU
(5%)
Vitamin C
22mg
(24%)
Calcium
114mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 403mg | 17% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 22mg | 24% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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