Vegan Labneh with Olive Oil
Experience the creamy, tangy delight of *Vegan Labneh with Olive Oil*, a dairy-free twist on the classic Middle Eastern favorite. Made from raw cashews, lemon juice, and apple cider vinegar, this plant-based labneh is blended to silky perfection and naturally thickened to achieve its signature luscious texture. Infused with subtle hints of garlic and topped with a splash of rich olive oil, this recipe delivers bold flavor while catering to vegan, lactose-intolerant, and health-conscious diets. Optional fresh dill adds a bright herbal touch, making it the perfect accompaniment to warm pita, crisp veggies, or as an indulgent spread. Ready in just 10 minutes of prep (plus chilling time), this vegan labneh is an easy, elegant addition to any meal or gathering.
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Recipe Information
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)
Instructions
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.
Drain and rinse the soaked cashews thoroughly.
In a high-speed blender, combine the soaked cashews, lemon juice, apple cider vinegar, garlic powder, salt, and water.
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.
Taste the mixture and adjust the seasoning if needed, adding more salt or lemon juice to taste.
Line a fine strainer with a clean piece of cheesecloth or a nut milk bag and set it over a bowl.
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.
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.
Once thickened, remove the labneh from the cheesecloth and transfer it to a serving dish.
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
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 14.8 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1571 mg | 33% | |
*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.
