Ingredients
Directions
Make the cashew yogurt: Add cashews and water to a high-speed blender or food processor. Blend until super creamy (about 2–3 minutes) and all cashews are completely blended. This is done best in a high-speed blender. However, if you don’t own a high-speed blender, you can simply blend for a longer time until the cashews are creamy and smooth.
Pour the cashew mixture into a sterilized glass jar or bowl (a glass jar or bowl that has been hand-washed or dishwasher-washed and dried will do).
Empty two probiotic capsules into the cashew mixture and stir them in with a wooden spoon or silicone spatula. *Important: Do not use a metal spoon or utensil as it inhibits the growth of bacteria.
Place the glass jar or bowl directly on the bottom of your Instant Pot and set it to Yogurt Mode for 14 hours. See Chef’s Notes for alternate fermentation methods.
Once it’s finished, add salt, if using, and cover and refrigerate for 30–60 minutes or overnight before moving on to the next step.
Strain the yogurt to make cheese: Place a fine mesh strainer over a bowl. Lay a cheesecloth or tea towel over the fine mesh strainer. Add the cashew yogurt and cover with the cheesecloth or tea towel. Allow it to sit in the refrigerator for 24–48 hours. The longer it sits the more tangy and thick the labneh will be; 48 hours worked well for us.
Turn the cheese out into a shallow serving dish and mix in lemon juice and optional nutritional yeast until well combined.
Make a well in the center, add the chopped olives, and sprinkle your Vegan Labneh with the za’atar seasoning and dill.
Chef’s Notes
Substitutions - Yogurt Starter
You can initiate the fermentation process in one of three ways:
1. Use probiotic supplement capsules as directed above.
2. Add four tablespoons of plain, unsweetened plant-based yogurt (either store-bought, from a friend, or your own!) in place of probiotic supplement capsules, following the directions above.
3. Use a plant-based starter, such as those sold by Cultures for Health; follow their instructions.
In place of cashew yogurt, give this recipe a try with our Instant Pot Soy Yogurt recipe.
In place of dill, try parsley or basil.
Prep Ahead
Soak the cashews ahead of time.
Troubleshooting
Why isn’t it tangy? It’s possible that the yogurt wasn’t at the right temperature (68–78° F at room temperature).
What if the yogurt is runny? It may be a temperature issue again, or perhaps too much starter yogurt was added. More starter yogurt doesn’t mean a better outcome. In fact, more starter can crowd the bacteria, leaving no room for growth and causing a runny product. It’s tempting to use more, but stick to the recommended amount of yogurt.
Why is it lumpy? Fermenting yogurt for too long, at too high of a temperature, or with an unreliable or compromised starter can cause the yogurt to separate or turn lumpy.
Why is the yogurt so sour? It may have fermented for too long or at too high a temperature. Try a shorter fermentation time with the next batch of yogurt.
Why is the yogurt grainy or gritty? You might want to soak your cashews for longer next time, or blend for a longer time.
How do I know if the yogurt is still good to eat? If it has a slightly sour smell or taste, this is normal. If it smells bad or you see signs of mold, it's time to dump it. Of course, use your judgment and err on the side of safety.
How to Ferment without an Instant Pot
1. Cover the glass jar or bowl with cheesecloth or a clean, dry paper towel. Secure with a rubber band.
2. Allow to ferment for 24–48 hours:
- If you live in a warm climate, you can simply leave the yogurt at room temperature and test it in 24 hours to see if it’s done (you’ll know by the tangy flavor). If it’s not done then let it sit for another 24 hours. I found 48 hours to be the magic time frame.
- If you don’t live in a warm climate, place the yogurt in your oven with the oven light on. Do not heat the oven and don’t place the yogurt inside immediately after you’ve cooked something, as extreme heat will destroy the probiotics.
Serving Suggestions
Labneh can be used in a variety of ways:
Enjoy with sliced pita or your favorite whole-grain bread or crackers.
Dollop on top of a savory stew or roasted vegetable grain bowl.
Use as a creamy spread for sandwiches and burgers.
Make it the centerpiece of your next charcuterie board or mezze platter.
Alternative Toppings
- Roasted red peppers
- Toasted pine nuts or walnuts
- Roasted veggies
- Pickled veggies
- Dukkah seasoning
What is za’atar seasoning?
Za’atar is a blend of herbs and spices used in Middle Eastern cuisine. It’s typically a blend of sesame seeds, thyme, oregano, marjoram, and sumac and is often used in spreads or sauces, or on top of veggies.
Storage
Store Vegan Labneh in an airtight container in the refrigerator for up to 2 weeks.
8 servings
1 Serving
- Amount per serving
- Calories179
- % Daily Value *
- Total Fat 13g17%
- Saturated Fat 2.3g12%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 30.5mg2%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 1.5g6%
- Total Sugars 2g
- Includes 0g Added Sugars0%
- Protein 5.9g
- Calcium 17.8mg2%
- Iron 2.3mg13%
- Potassium 216.2mg5%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Make the cashew yogurt: Add cashews and water to a high-speed blender or food processor. Blend until super creamy (about 2–3 minutes) and all cashews are completely blended. This is done best in a high-speed blender. However, if you don’t own a high-speed blender, you can simply blend for a longer time until the cashews are creamy and smooth.
Pour the cashew mixture into a sterilized glass jar or bowl (a glass jar or bowl that has been hand-washed or dishwasher-washed and dried will do).
Empty two probiotic capsules into the cashew mixture and stir them in with a wooden spoon or silicone spatula. *Important: Do not use a metal spoon or utensil as it inhibits the growth of bacteria.
Place the glass jar or bowl directly on the bottom of your Instant Pot and set it to Yogurt Mode for 14 hours. See Chef’s Notes for alternate fermentation methods.
Once it’s finished, add salt, if using, and cover and refrigerate for 30–60 minutes or overnight before moving on to the next step.
Strain the yogurt to make cheese: Place a fine mesh strainer over a bowl. Lay a cheesecloth or tea towel over the fine mesh strainer. Add the cashew yogurt and cover with the cheesecloth or tea towel. Allow it to sit in the refrigerator for 24–48 hours. The longer it sits the more tangy and thick the labneh will be; 48 hours worked well for us.
Turn the cheese out into a shallow serving dish and mix in lemon juice and optional nutritional yeast until well combined.
Make a well in the center, add the chopped olives, and sprinkle your Vegan Labneh with the za’atar seasoning and dill.
