🥣 Herbed Vegan Labneh Delight

Creamy, tangy, and packed with Mediterranean flavor — perfect as a dip, spread, or mezze essential.

This dairy-free labneh is made from soy yogurt and infused with savory herbs and vegan parmesan. It’s rich, thick, and oh-so-satisfying — no one will guess it’s plant-based!

🧰 Kitchen Tools

• Hand blender

• Cheesecloth or nut milk bag

• Mixing bowl

• Container with lid

📝 IngredientsYields about 1 cup

• 8.5 fl oz / 250 ml soy yogurt (unsweetened)

• 1 teaspoon dried basil

• 1 teaspoon garlic powder

• 2 tablespoons vegan parmesan

👨‍🍳 Instructions

• Line a bowl with cheesecloth and pour in the soy yogurt. Tie and suspend or place in a strainer over a bowl.

• Let it drain overnight in the fridge to remove excess liquid and thicken.• Transfer the thickened yogurt to a clean bowl.

• Add dried basil, garlic powder, and vegan parmesan. Blend until smooth and well combined.

• Spoon into a container with a lid and refrigerate until ready to serve.

💡 Serving Ideas

• Spread on warm pita or flatbread

• Use as a dip with roasted veggies or crudités

• Swirl into grain bowls or salads for creamy richness

• Drizzle with olive oil and top with za'atar for a Middle Eastern twist