Vegan Labneh Cheese Dip


Enjoy this healthy and flavorful Mediterranean dip. It's a vegan snack that will keep you feeling full and satisfied. It's perfect to meal prep and add to dishes throughout the week, or share and serve! The dip is cashew based with fresh flavors. Pair with homemade pita breads, salads, fresh veggies, roasted veggies...


Vegan I Gluten Free


Serves: ~2 cups

Time: overnight soaking + 15 minutes


2 cups cashews (or substitute almonds or coconut yogurt)

1 cup water

1 lemon, juiced

1 clove garlic

1 tbsp. nutritional yeast

1 tsp. apple cider vinegar

1 tsp. Za'atar (optional)

1/2 tsp. dijon mustard

1/2 tsp. onion powder

1/2 tsp. salt

1/2 tsp. black pepper


Toppings

Green onions

Cilantro

Olive oil

Black pepper



To prepare the cashews - Place 2 cups cashews in a bowl. Cover with 2 - 3 inches of water. Let soak 8 - 10 hours, or overnight.


After your nuts have soaked, drain the water and rinse the jelly-like coating from the nuts.


*Note: You can substitute cashews for another nut such as almonds, or use coconut yogurt.


To blend your cheese spread - Place your soaked cashews and remaining Labneh cheese ingredients (reference below) into a blender or food processor. Mix on medium-high speed until smooth and creamy, 1 - 2 minutes.


Stop and scrape down the sides of the blender as needed.

Adjust consistency with more water as needed.


To flavor the cheese - Taste your cashew cheese blend and adjust seasoning to your preferences.

For more acidity add more lemon or apple cider vinegar.


To add a more cheesy flavor, add more nutritional yeast.


Add another clove garlic or more salt if you desire.


Blend to incorporate.



To serve - Transfer your blended cashew mixture into a serving bowl.


Garnish with fresh herbs (green onions, cilantro, etc.), olive oil, and cracked black pepper.


Serve with freshly sliced cucumber and carrot sticks, crackers, or pita.


Enjoy!


To store - Keep leftovers in the fridge 3 - 4 days.



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