Dairy-Free Labneh
Labneh is a Middle Eastern staple traditionally made by straining yogurt to remove the whey, leaving behind a rich, creamy spread that’s somewhere between yogurt and ricotta. The same simple method works beautifully with coconut yogurt, transforming it into a thick, tangy, dairy-free labneh with just a few minutes of hands-on time and a little patience. Add a touch of lemon to neutralize the sweetness of coconut, and this easy technique results in a creamy, spreadable dairy-free labneh that you’ll mistake for traditional dairy.
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“I thought I’d give this a try as a base for tzatziki. The lemon really neutralizes so much of the coconut flavor and the straining improves the texture. It’s delicious. Thank you!”
-Diana
How this Dairy-Free Labneh recipe fits AIP, Paleo and Whole30
This dairy-free labneh fits easily into AIP, Paleo, Whole30, and Plant-Based Whole30 when you start with a clean, compliant coconut yogurt. Since this recipe relies on just yogurt and lemon, ingredient quality really matters. Look for a yogurt made with only coconut, water, and cultures, without gums, thickeners, or added sweeteners. I developed this recipe using Cocojune, which stays beautifully simple and strains into a thick, creamy base without any additives.
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Zest and juice an entire lemon. Then, measure out a tablespoon each of juice and zest.
Stir the salt, lemon zest and lemon juice into the yogurt. It may seem counterintuitive to mix in more liquid from the lemon juice when ultimately we’re straining out all the liquid. But hear me out: the flavor of the lemon juice and the zest will infuse into the yogurt as it sits, which will balance the sweetness of the coconut and neutralize the coconut flavor.
Set a mesh strainer over a large bowl and line it with two layers of cheesecloth. You can find cheesecloth in most grocery stores. It’s an open-weave cotton that will allow the liquid to strain out without losing any of the yogurt, which is challenging to do with just a mesh strainer alone.
Fold the edges of the cheesecloth over the yogurt so it’s completely covered. Then, place a heavy object on top. Another large bowl would do, and you can weight it down even more with a canned-good or two. Then, place it in the refrigerator overnight — or for at least six hours. The liquid from the yogurt will slowly accumulate in the bottom of the bowl.
Remove the apparatus from the fridge, unfold the cheesecloth and turn out the labneh into a bowl.
And you can eat it just like this. Top this dairy-free labneh with fresh fruit or drizzle some olive oil and scoop raw veggies. But even better, you can use this as a base for tzatziki sauce and creamy dressings, spread on a platter and top with roasted vegetables or top with granola and honey for a rich and satisfying breakfast. I can’t wait to see all the ways you use it!
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Dairy-Free Labneh FAQ
Dairy-Free Labneh
Ingredients
- 24 oz coconut yogurt
- ¾ tsp Kosher salt
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- Olive oil, for serving (optional)
Instructions
- In a medium bowl, combine the yogurt with salt, lemon zest, and lemon juice. Stir until smooth.
- Line a mesh strainer with two layers of cheesecloth and set it over a large bowl, then spoon in the yogurt mixture.
- Fold the edges of the cheesecloth over the top, press down lightly, and weight it with something heavy, such as another bowl or a large can.
- Refrigerate for at least six hours to allow the liquid to drain. When ready, lift the strainer from the bowl and pour off the liquid.
- Unwrap the cheesecloth and scoop the thickened labneh into a clean bowl.
- Drizzle generously with olive oil and serve right away as a dip or spread, or leave plain and cover and chill for up to a week.
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You’re going to find so many uses for this recipe!