
This one of those recipes which literally come out of nowhere! I was so intrigued to try a vegan version of labneh that I decided to make it myself. It’s creamy, tangy and perfect on toast with sliced tomatoes or cucumber ribbons. You can also make a larger batch, keep it in an airtight container in the fridge and also use it on salads, tagines and buddha bowls.
Serves 2-3
Ingredients:
1/2 cup of plain unsweetened coconut yogurt ( I have used Coconut Colab)
1/2 block of greek style vegan cheese – I have used Sainsbury’s vegan feta but Violife feta is great too!
The juice of 1/2 lemon
A generous crack of black pepper
A small bunch of fresh thyme
A small bunch of fresh oregano
Serve with:
Slices of sourdough
Cucumber ribbons
Sliced cherry tomatoes
Drizzle of extra virgin olive oil
Simply place the coconut yogurt, vegan feta, lemon juice, herbs and black pepper in a bowl. With a hand blender blitz everything together until you have a whipped cream kind of consistency.
Toast the bread and spread the labneh on top. Add cherry tomatoes halves, cucumber ribbons, a drizzle of olive oil and enjoy!