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Plant-Based Labneh Dip
The secret to this incredibly thick, spreadable dip is simply straining the moisture out of everyday plant yogurt. You'll only need three ingredients and a bit of patience while it chills overnight in the fridge. Bright lemon juice and fine sea salt cut through the rich base, creating a tangy flavor profile that rivals traditional dairy versions. Serve it alongside warm flatbreads, crisp crackers, or fresh vegetables for a refreshing contrast at your next gathering.
Ingredients
- 1½ cups (355 g) plain unsweetened plant yogurt (preferably Greek-style, if you can find it)
- 1 teaspoon fresh lemon juice
- ¼ teaspoon fine sea salt
Instructions
- 1Line a fine-mesh sieve with a nut milk bag or multiple layers of cheesecloth. Place it over a bowl, making sure the sieve doesn't touch the bottom so the liquid has room to drain.
- 2Mix the plant yogurt, fresh lemon juice, and fine sea salt together in a medium bowl until smooth.
- 3Pour the seasoned yogurt into the lined sieve. Pull the edges of the cheesecloth or bag together to form a tight bundle around the mixture.
- 4Drape a clean kitchen towel over the bowl and place it in the refrigerator to chill for 24 hours.
- 5Remove the bowl from the fridge and discard the liquid that collected at the bottom. Transfer the thickened yogurt to a serving dish and top with grated lemon zest and freshly cracked black pepper.
Notes
- Storage: Keeps in the fridge for up to 5 days in an airtight container.
- Ingredient tip: For the best texture, use a Greek-style plain unsweetened plant yogurt.
- Equipment: If you don't have cheesecloth, a clean, thin cotton flour sack towel works perfectly for straining.
Recipe Details
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