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
- 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 😉
Reader Interactions
Comments
Lori saysHi!
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
- Nada says
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!
- Jeanette says
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
- Lujain says
4 years too late, but I used cornstarch as a substitute
- Janet Paula says
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.
- Nada says
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.
- Mangalore Cafe says
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. - Hend says
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!
- Jonathan says
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!
See AlsoHow To Make Labneh- Danielle Lombardo says
Sunflower seeds are a great replacement for cashews, and cheaper too!
- Hassana JOMAA says
What about Halloumi cheese? Have you found any vegan cheese that is close to it in taste and texture?
- Nada says
I have a recipe for vegan halloumi made using tofu actually!
- Lamiaa says
Great recipe! These measurements make how many servings please?
- Angie says
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 😀
- Xyz says
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. 🙂
- Yvonne van Breen says
Can’t I make it without the citric acid? I wouldn’t know where to get it.
- Nada says
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.
- Lujain says
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
- Melina says
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!
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