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February 13, 2012

Raw Vegan Labneh

During my first two years of university, labneh was one of the foods I missed the most being away from home. It’s basically strained yogurt that has the consistency of soft cheese, and is traditionally eaten with pita bread olive oil or on pastries for breakfast. It was definitely one of my favourite dairy products, coming only second to halloumi cheese.

So a while back, I shared my recipe for cheater’s vegan labneh , made with soy yoghurt and the miracle of xanthan gum. While it is delicious and pretty close to the real thing, it’s still a tad more processed than I’d like, so I set about concocting a raw version using cashews.

And believe me when I say that not only is this a raw, and more wholesome vegan labneh, it also tastes infinitely more authentic (if you’re thinking the Lebanese/Levantine version of labneh, not the Turkish version which is slightly creamier and less bitter). I have half a mind to present this to my friends and family back home and watch to see if they notice it’s vegan.
Seriously, this stuff is incredible.

Raw Vegan Labneh

IMG_4847

  • 1/2 cup cashews
  • 2 tbsp lemon juice or the juice of one small lemon
  • 3 tbsp water
  • 1/4 tsp salt
  • 1/8 tsp citric acid
  • 1/8 tsp garlic powder
  • a pinch of xanthan gum
Start by processing the cashews to a fine powder in a grinder or small food processor. Combine with the lemon juice, water, salt, citric acid and garlic powder in a small mixing bowl and stir until creamy. Add a tiny pinch of xanthan gum and whisk quickly. Chill in the fridge for 5 minutes until thickened. Drizzle a tablespoon of olive oil and serve with warmed pita bread.


I’m not sure how long this will keep in the fridge, my guess would be a week. Of course I’ll never find out, because there’s no way this lasts a week in my fridge.

For a “cheesier” variation, add 2 tbsp of nutritional yeast and an additional tbsp of water – delicious atop a wholemeal tortilla pizza.

And if you’re still lost on other ways to use labneh/cashew cheese, make sure you tune in for tomorrow’s for a very special post 😉

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Filed Under: Dips and Spreads, Hummus, Recipes Tagged With: labneh, raw, vegan labneh

Reader Interactions

Comments

  1. Lori says

    July 18, 2014 at 10:17 am

    Hi!

    This recipe looks great, and I’m happy to have come across your website to try some of your recipes 🙂

    I am actually living in Cairo right now, can you tell me if you know where I can get xantham gum in Cairo, and what it is in Arabic?

    Thanks,

    Lori

    Reply
    • Nada says

      July 26, 2014 at 10:42 pm

      Hello Lori! Thanks so much for reading! I’m not sure where you can find it in Cairo but will ask my family and let you know regarding the name as well!

      Reply
    • Jeanette says

      January 21, 2016 at 3:13 pm

      Wikipedia says صمغ الزانثان, samgh azzanthan. https://ar.wikipedia.org/wiki/%D8%B5%D9%85%D8%BA_%D8%A7%D9%84%D8%B2%D8%A7%D9%86%D8%AB%D8%A7%D9%86

      Reply
    • Lujain says

      January 5, 2019 at 12:15 pm

      4 years too late, but I used cornstarch as a substitute

      Reply
  2. Janet Paula says

    October 27, 2014 at 5:34 pm

    I have many, many recipes that contain cashews (both sweet and savory) which all state to soak the cashews, before using, for at least an hour, if not more. Can I soak them first? Also, can psyllium husk be replaced for the xanthan gum that the recipe calls for. Thanks.

    Reply
    • Nada says

      October 28, 2014 at 5:14 pm

      Hello Janet – you could soak them before but I’d you do you should use a food processor or high speed blender rather than a spice grinder. I can’t say regarding psyllium husk as I have never used it in a recipe.

      Reply
  3. Mangalore Cafe says

    December 11, 2014 at 8:47 am

    I wanted to know what is the difference between beiruti hummus and the regular one and I found you page. Wow I always wanted to veganize arab dishes you have done it.
    Thanks for doing what you do.

    Reply
  4. Hend says

    March 25, 2015 at 1:11 pm

    Hi! Very curious to try this one. Can you advise what is xanthan gum in Arabic? I can see someone asked this Q above but I am not sure I can see the answer 🙂 thanks!

    Reply
    • Jonathan says

      April 3, 2015 at 2:05 pm

      I think xanthan gum is just samagh al-zanthany/al-zantani (صمغ الزانثان). I have seen it in beirut stores, usually just in plastic bag with name on it. also there’s a company called Bob’s Red Mill in the US that I have also seen exported.

      Nada, I have a cashew allergy – sadly I cannot make so many good vegan cheese alternatives. Does straining soy yogurt have the same (similar) consistency and flavor as real labneh? Thanks!

      Reply
      • Danielle Lombardo says

        February 19, 2017 at 8:07 pm

        Sunflower seeds are a great replacement for cashews, and cheaper too!

        Reply
  5. Hassana JOMAA says

    December 1, 2015 at 9:25 pm

    What about Halloumi cheese? Have you found any vegan cheese that is close to it in taste and texture?

    Reply
    • Nada says

      December 31, 2015 at 6:46 am

      I have a recipe for vegan halloumi made using tofu actually!

      Reply
  6. Lamiaa says

    May 9, 2016 at 8:29 am

    Great recipe! These measurements make how many servings please?

    Reply
  7. Angie says

    September 1, 2016 at 9:57 am

    I love labneh! I live in Orange County, in the US, and live near middle easterns. I am soooo happy to discover your blog! You seem to have a great grasp for taste and texture and thus know how to use ingredients to match the meat / dairy version! I really hope you open your own restaurant some day 😀

    Reply
  8. Xyz says

    May 9, 2018 at 5:45 am

    Just made this with almonds instead because I often confuse almonds and cashews when reading. Extremely delicious but, as would be expected as the nuts are different, the taste and texture are not labneh-esque.

    I’ll try again and report back. 🙂

    Reply
  9. Yvonne van Breen says

    June 3, 2018 at 3:23 pm

    Can’t I make it without the citric acid? I wouldn’t know where to get it.

    Reply
    • Nada says

      June 10, 2018 at 5:43 am

      You totally could use some lemon juice but it may affect the thickness of the the texture so add some a little at a time.

      Reply
  10. Lujain says

    January 5, 2019 at 12:14 pm

    I’m trying out a dairy-free month, and I didn’t know how I’d survive it without labaneh (since I have it for breakfast EVERYDAY) and I just tried this and it’s truly heavenly! Thank you

    Reply
  11. Melina says

    April 6, 2020 at 12:06 am

    Hi- what is your cheater’s recipe? LOL? I looked on your site but it was just this. can’t have cashews so would love to know how you made the other version. thanks!

    Reply

Trackbacks

  1. Za’atar Rubbed Baked Eggplant | One Arab Vegan says:
    November 14, 2015 at 3:43 pm

    […] you have it. Whole baked eggplants marinated with za’atar and olive oil topped with creamy raw vegan labneh. The quintessential component to a vegan Mediterranean […]

    Reply
  2. لبنه وگان – وگان پاتوق says:
    January 26, 2018 at 5:56 pm

    […] دستور را از این صفحه گرفتم. […]

    Reply

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Hi! I'm Nada, (pronounced ned-a). I create simple, healthy, plant-based recipes inspired by Middle Eastern flavours and write about leading a vegan lifestyle in the Arab world. Read More…

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