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 


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!

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