Amazingly Simple 4 Ingredient Creamy Vegan Labneh
Labneh holds a special place in my heart, tied to memories of my grandmother’s kitchen. I remember watching her effortlessly create this rich, tangy spread and savoring every creamy bite spread over warm bread. Labneh is a traditional Middle Eastern strained yogurt, thick enough to spread and often enjoyed with olive oil and herbs. Today, I’m bringing a plant-based twist to this beloved creamy vegan labneh dish by using plant-based Greek yogurt, a nod to my heritage and a celebration of how food evolves while keeping its soul.
Table of Contents
What is Labneh?
Labneh is a soft, tangy cheese made by straining yogurt until it reaches a thick, creamy consistency. In Middle Eastern cuisine, it’s a versatile staple served with fresh herbs, za’atar, olive oil, or even sweet toppings like honey. Traditionally made from dairy yogurt, this vegan version recreates the magic using plant-based Greek yogurt, offering the same tangy richness without animal-based ingredients.
Why You’ll Love This Recipe
- Creamy and tangy: Just like the traditional version but dairy-free.
- Versatile: Serve it savory with herbs and veggies or sweet with fruit and maple syrup.
- Healthy and satisfying: A protein-packed, probiotic-rich spread perfect for breakfast, snacks, or appetizers.
- Protein-packed: One serving of this almond and soy milk Greek Yogurt boasts 17 g of protein!
Equipment You’ll Need
To make vegan labneh at home, you’ll need a few simple tools:
- Cheesecloth or nut milk bag: Essential for straining the yogurt to achieve a thick, creamy consistency.
- Fine-mesh strainer: Helps support the cheesecloth and allows liquid to drain properly.
- Mixing bowl: To catch the liquid as the yogurt strains.
- Airtight container: This is for storing your labneh once it’s ready.
Ingredients You’ll Need
- Plant-based Greek yogurt (unsweetened): The base for our creamy labneh, the thicker the yogurt, the better.
- Lemon juice: Adds brightness and enhances the tangy flavor.
- Salt: Balances the flavors and gives the labneh that signature savory edge.
How to Make Vegan Labneh
- Prepare your setup: Place a large piece of cheesecloth or nut milk bag and set it over a bowl to catch the liquid.
- Strain the yogurt: Pour the plant-based Greek yogurt into the prepared cheesecloth, gathering the ends and tying them into a bundle.
- Let it strain: Place in the fridge and let it strain for at least 12 hours. The longer you strain, the thicker the labneh will become.
- Mix the ingredients: Once strained, transfer the thickened labneh to a mixing bowl and stir in the lemon juice, olive oil, and salt until well combined.
- Serve and enjoy: Transfer the labneh to a serving bowl, drizzle with olive oil, and sprinkle with herbs or spices like za’atar, if desired.
Ways to Adapt This Plant-Based Labneh
- Sweet Labneh: Add a tablespoon of maple syrup or agave to the Greek yogurt mixture after straining. Serve topped with fresh berries, granola, or a drizzle of vegan caramel.
- Herb-Infused Labneh: Stir fresh chopped dill, mint, or parsley into the strained labneh for a flavorful twist.
- Garlic and Lemon Labneh: Add minced garlic and extra lemon zest for a bold, savory spread.
- Labneh Dip: Mix in roasted red peppers or sun-dried tomatoes for a Mediterranean-inspired dip.
Common Questions
Can I use a different type of vegan yogurt?
Yes! You can use any thick, unsweetened vegan Greek-style yogurt made from soy, cashew, or coconut milk.
How long does vegan labneh last?
Stored in an airtight container in the fridge, vegan labneh lasts up to 5-7 days
Can I make labneh without cheesecloth?
Yes! You can use a clean, thin kitchen towel or a nut milk bag.
What can I serve with vegan labneh?
Serve it with pita bread, crackers, and fresh veggies, or use it as a spread in wraps and sandwiches.
Simple 4 Ingredient Creamy Vegan Labneh
Equipment
- Cheese cloth or
Ingredients
- 1 cup Plant-Based Greek Yogurt, unsweetened
- 1 tsp Lemon juice
- ½ tsp Olive oil, plus more for drizzling
- pinch Salt
Instructions
- Prepare: Place a cheesecloth or nut milk bag over a strainer and set it over a bowl to catch the liquid.
- Strain the yogurt: Pour the vegan Greek yogurt into the prepared cheesecloth/nut milk bag, gather the ends and tie them into a bundle.
- Setting time: Place the setup in the fridge and let it strain for 8-24 hours. The longer you strain, the thicker the labneh will become.
- Mix the ingredients: Once strained, transfer the thickened labneh to a mixing bowl and stir in the olive oil, lemon juice, and salt until well combined.
- Serve and enjoy: Transfer the thickened labneh to a serving bowl, drizzle with olive oil, and sprinkle with herbs or spices like za’atar, if desired.
Notes
Nutrition
Making vegan labneh is not only simple but also a meaningful way to honor heritage while embracing plant-based ingredients. Whether you enjoy it savory or sweet, this vegan Greek yogurt labneh is sure to become a favorite in your kitchen, just as it was in my grandmother’s.
Want to try more delicious vegan and plant-based snacks? Check out our recipe for our Vegan Chickpea Buffalo Dip Cups!
Some of the links in this article may contain affiliate links, which means I may receive a small commission, at no additional cost to you, if you decide to make a purchase by clicking on an affiliate link. I only recommend products, services, and retailers that I trust, use myself, and believe will be beneficial to you. Thank you for your support! For more information visit our privacy page and disclosure page.
Join the List
Stay up to date & receive your FREE Guide to Plant-Based Protein