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Vegan Labneh

Rebecca Coleman
This delicious vegan version of a middle-eastern dip will soon be your new favourite!
Prep Time 10 mins
Refrigeration time 2 d
Total Time 2 d 10 mins
Course Appetizer, Snack
Cuisine Mediterranean


  • 500 mls coconut yogourt I used Kokonati Organics
  • 2 tbsp lemon juice
  • 1/2 tsp salt


  • Place the yogourt into a bowl, and add the lemon juice and salt. Stir well.
  • This time, line a sieve with the cheesecloth, and place it over a bowl to catch the drips. Dump the yogourt into the cheesecloth-lined sieve. Cover, and place in the fridge for an additional 24-48 hours, until thickened, somewhere between a greek yogourt and cream cheese.
  • To serve: spoon onto a plate or a pretty bowl, and garnish with olive oil, za'atar and pomegranate molasses. Serve with crudities, bread and crackers.
Keyword vegan