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Vegan Labneh with Almond or Soy Yogurt

  • Author: Gonul
  • Total Time: 48 hours
  • Yield: 1 cup 1x


Making vegan labneh with soy yogurt is easy and simple. This Middle Eastern treasure can spice up your cheese boards and can be enjoyed as a quick snack with toast or rice cakes.




  1. Use two layers of cheesecloth and a mesh colander to strain—you can also use a linen napkin or pretty much any large enough piece of cotton fabric.
  2. Leave this in the fridge to separate the whey for about 48 hours. That's it! Delicious labneh cheese. 
  3. Once ready, it will keep in the refrigerator for 4-5 days.

enjoy with:

  • extra virgin olive oil, zaatar spice blend, and olives– with toast or pita on the side. It is so so good.
  • mix it with crushed garlic and lemon juice for a dip
  • salads & cooked greens (dollops of labneh & grilled peach on a bed of arugula... mm)
  • alongside zucchini fritters
  • baked potatoes
  • smear onto sandwiches to substitute mayo
  • enjoy it sweet with granola, fruit, & nuts


If you don't own a mesh colander, you can also tie up the cheesecloth and hang it up, hovering above the bowl to collect the whey.

You can also use a special Greek yogurt strainer like this one for less waste and convenience.

  • Prep Time: 48 hours
  • Category: Snack
  • Cuisine: Middle Eastern