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.
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
Slices of sourdough
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!