Description
This Creamy Vegan Labneh is a deliciously easy, dairy-free dip that mimics traditional labneh using soaked raw sunflower seeds and vegan yogurt. Brightened with lemon juice and optionally flavored with garlic and sea salt, it makes a smooth and tangy spread perfect for serving with fresh veggies, herbs, or as a versatile component in various dishes. This recipe is simple to prepare, requiring soaking, blending, and chilling steps to achieve that classic labneh texture without any dairy.
Ingredients
Scale
For the Sunflower Seed Labneh Base
- 1 cup Raw sunflower seeds (soaked in hot water)
- 1 cup Plain vegan yogurt (for the base)
- 1 medium Lemon juice (for brightness)
- 1 clove Garlic (optional)
- 1 teaspoon Sea salt (to taste)
For the Straining Method (Optional)
- 1 cup Plain vegan yogurt
- 1 medium Lemon juice
- 1 teaspoon Sea salt
Instructions
- Soak the Sunflower Seeds: Soak 1 cup of raw sunflower seeds in hot water for 1 hour or, for a quicker method, in just-boiled water for 10-15 minutes until they are softened and ready to blend.
- Combine Ingredients: In a blender, add the soaked sunflower seeds, 1 cup of plain vegan yogurt, fresh lemon juice from 1 medium lemon, garlic clove if using, and sea salt to taste.
- Blend to Smoothness: Blend all ingredients until the mixture is smooth and thick, pausing to scrape down the sides of the blender as needed for even consistency.
- Adjust Seasonings: Taste the blended labneh and adjust with additional lemon juice or sea salt as desired for brightness and seasoning balance.
- Refrigerate to Set: Transfer the blended labneh into a container and refrigerate for at least 1 hour to allow flavors to meld and the texture to firm up slightly.
- Optional Straining Method: Mix vegan yogurt, lemon juice, and sea salt in a bowl. Line a strainer with cheesecloth and place it over a bowl to catch liquid. Pour the yogurt mixture into the cheesecloth, wrap it tightly, and refrigerate for 24 hours to strain and thicken the labneh further.
- Serve: Serve the creamy vegan labneh chilled, accompanied by fresh vegetables, herbs, or use as a versatile dip or spread in your favorite dishes.
Notes
- Soaking seeds longer yields a creamier texture but soaking in boiling water can speed up the process.
- Garlic is optional but adds a nice depth to the flavor.
- Adjust lemon juice and salt to your personal taste for optimal brightness and seasoning.
- Straining the vegan yogurt mixture is optional but recommended for a thicker, more traditional labneh consistency.
- Store leftover labneh in an airtight container in the refrigerator for up to 5 days.
