Vegan Labneh
This labneh recipe is made from soy and coconut milk to make a rich and creamy cheese that is perfect for dipping and spreading!
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Equipment
- Strainer A tofu mold also works great here
Ingredients
- 3 cups Soy Milk Or Pea Milk, higher protein milks like soy or pea will result in a larger yield and will strain faster.
- 1 Can Coconut Milk Or Coconut Cream for extra rich labneh
- 1 tbs Yogurt any variety of yogurt will work, or 3 tbs of water kefir
Instructions
- Add all the ingredients to your instant pot. Set to yogurt setting on low and let it culture overnight.
- Line a strainer with cheese cloth and pour the yogurt over it. Let it drain for at least 3 hours, or overnight in the fridge.
- You can serve it plain, use as a spread, or you can serve it topped with olive oil, zatar, and pomegranate
Video
Nutrition
Calories: 135kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 51mg | Potassium: 232mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 2mg