How to Make Vegan Labneh Cheese? #shorts #vegan #food

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If there’s one type of cheese I miss eating it’s Labneh (or pressed yogurt.) Growing up, I could literally eat it for breakfast, lunch and dinner but when I became a full blown vegan, I had to let go of the addiction. Over the years I repeatedly tried to make plant-based pressed yogurt but I failed till one day the supermarket was out of vegan yogurt and I had to settle for plant-based sour cream….
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Recipe:
340-350ml Plant based sour cream (preferably coconut based)
1 big juicy lemon (as sour as they come)
1-1.5 TSP of salt
1 TBSP of lemon zest
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Place the sour cream in a bowl, add fresh lemon juice, about a TBSP of lemon zest and salt. Mix well and pour the mixture into a cheese cloth and let it drain overnight in room temp. (for at least 8 hours, but for better results – 12 hours.)  
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Chill in the fridge and serve! It might take you trying and experimenting with a few different brands of plant-based sour cream or yogurt till you find the right one. If you’re based in Canada, try the PC plant based sour cream (which is the brand I used for this video).

Lebon or pressed yogurt is a Lebanese cheese that I used to devour whenever it was even remotely close to my mouth it’s sour it’s refreshing you can use it to make suziki or serve it with olive oil and zatar I attempted veganizing it so many times I tried different types of

Plant-based yogurts but I failed again and again and again and again until one day the supermarket was out of vegan yogurt and I had to settle for plant-based sour cream the recipe is in the description and if you need a cheesecloth you know where to buy it on

My website support my work you’ll need to drain all of the liquids from your Leb for at least 12 hours in room temperature then transfer it to the fridge I highly highly recommend using coconut based sour cream because it’s creamier and also don’t be shy with a lemon it’s supposed to be sour