Almond Milk Yogurt Labneh (Vegan + Gluten-Free)
A veganized Middle-Eastern staple! With my own trashy-American twist. You'll love this easy to make, accessible, vegan labneh!
Servings 4 people
Calories 1kcal
Ingredients
- 3 cups almond milk yogurt unsweetened/plain
- 1 tsp lemon juice optional, but recommended
- ½ tsp salt
Instructions
- Line a strainer with a double layer of cheesecloth or a clean tea towel/cloth napkin.
- In a bowl, combine the almond milk yogurt, salt, and (optional) lemon juice. Transfer the mixture (gently) onto the cheese cloth and tie it at the top.
- Suspend the strainer in a bowl with enough room at the bottom for the excess liquid to avoid contact with the strainer. Allow it to rest in the refrigerator for 24-48 hours. The longer it rests, the thicker (more cheese-like) it will become.
- After the resting period, store the labneh in an airtight container (such as a mason jar), or serve immediately with desired toppings. See the recipe notes for topping suggestions. ENJOY!
Notes
*3 cups of almond yogurt yields approximately 1 cup of labneh, please plan accordingly!
TOPPING SUGGESTIONS: Za'atar spice and quality olive oil are the traditional toppings. However, if you would like you can top with fresh herbs such as dill, dried cranberries, maple syrup, honey, cayenne, or nutmeg. Customize it to fit your tastes.
*labneh does not freeze.
*store in the fridge in an airtight container for up to three days or store in olive oil for up to one week
Nutrition
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 291mg | Sugar: 1g | Vitamin C: 1mg