Dairy-Free Labneh
Dairy-free labneh made by straining and pressing coconut yogurt with lemon to neutralize the flavor and create a thick, creamy spread that’s perfect for dips, platters, and breakfasts.
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.