Vegan Labneh with Olive Oil

Creamy, tangy, and entirely plant-based, this Vegan Labneh with Olive Oil is a must-try dairy-free alternative to traditional labneh. Made from soaked cashews blended with bright lemon juice, apple cider vinegar, and a hint of garlic, this versatile spread is luxuriously smooth and flavorful. After an easy overnight straining process, the labneh transforms into a thick, velvety spread perfect for drizzling with rich olive oil and garnishing with fresh dill. Ideal as a dip for warm pita or crisp vegetables, or as a flavorful addition to wraps and sandwiches, this recipe is both satisfying and simple, requiring just 10 minutes of prep. Whether you're vegan or simply exploring new plant-based recipes, this labneh is sure to impress with its vibrant taste and creamy texture.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 8

Ingredients

• 2 cups Raw cashews
• 3 tablespoons Lemon juice
• 1 tablespoon Apple cider vinegar
• 0.5 teaspoon Garlic powder
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Olive oil
• 1 tablespoon Fresh dill (optional)

Directions

Step 1

Place raw cashews in a bowl and cover with warm water. Allow them to soak for at least 2 hours or overnight for best results.

Step 2

Drain and rinse the soaked cashews thoroughly.

Step 3

In a high-speed blender, combine the soaked cashews, lemon juice, apple cider vinegar, garlic powder, salt, and water.

Step 4

Blend the mixture on high speed until it becomes very smooth and creamy, stopping to scrape down the sides as necessary. This may take several minutes depending on your blender.

Step 5

Taste the mixture and adjust the seasoning if needed, adding more salt or lemon juice to taste.

Step 6

Line a fine strainer with a clean piece of cheesecloth or a nut milk bag and set it over a bowl.

Step 7

Pour the cashew mixture into the lined strainer. Gather the cheesecloth's edges and twist them to form a pouch. Secure it with a rubber band or string.

Step 8

Place the bowl with the strainer in the fridge and allow the labneh to thicken and drain for at least 12 hours or until it reaches the desired consistency.

Step 9

Once thickened, remove the labneh from the cheesecloth and transfer it to a serving dish.

Step 10

Drizzle the labneh with olive oil and sprinkle with fresh dill if using. Serve with warm pita bread, sliced vegetables, or use as a spread.

Nutrition Facts

Serving size	(560.1g)

Amount per serving	% Daily Value*
Calories	1526.5

Total Fat 126.5g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2394.3mg	0%
Total Carbohydrate 78.0g	0%
Dietary Fiber 7.5g	0%
Total Sugars 14.8g
Protein 42.0g	0%

Vitamin D 0IU	0%
Calcium 102.2mg	0%
Iron 15.5mg	0%
Potassium 1570.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.3%

Protein: 10.4%

Carbs: 19.3%