Vegan Labneh

Ohhhh where do I begin with this recipe! It's the Middle Eastern version of cream cheese! It's creamy and infused with a hint of rosemary. what's not to love?

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Left to right: Labneh + zataar; Labneh, pitted dates, cacao nibs, and orange zest (BEST COMBO); last: labneh and cacao nibs.

Left to right: Labneh + zataar; Labneh, pitted dates, cacao nibs, and orange zest (BEST COMBO); last: labneh and cacao nibs.

Vegan Labneh

Ingredients

  • 1 cup soaked cashews (soak for at least 20 mins in hot water)

  • 1 tsp brown rice vinegar

  • 1/2 lemon

  • Dash of salt

  • 1-2 tsp rosemary

  • 1/4-1/3 cup of water to help blend it all

Steps

  1. Add all the ingredients to a high-speed blender or a food processor

  2. Blend until creamy

  3. Store in an airtight container for 3-5 days in the fridge or for 3 months in the freezer

  4. Enjoy with bread or dates

*If the cashews won't blend due to a large blender, then double the batch