This thick and creamy labneh is so simple and couldn’t be any more delicious. With a slight tanginess to it, this recipe is often the cornerstone of many Middle Eastern dishes. I suggest trying this with a cold salad or simply spread across sourdough toast to double your ferments in one meal! By using our soy yoghurt from Plant-Based Ferments for this recipe, you will be including a portion of probiotics, making this a great gut-friendly addition to any meal.
While it’s possible to make this soy labneh with yoghurt from the store, it’s most delicious (and affordable!) made from fresh homemade soy yoghurt, the recipe for which is found in Plant-based Ferments.
I love it on toast with avocado, cherry tomatoes, lime, coriander, chili, a pinch of salt and pepper!
I hope you’ll give this recipe a try and discover how easy it is to turn simple ingredients into mouth-watering plant-based meals. Soy labneh is just one of the many flavorful recipes included in Plant-based Ferments. To purchase the full book, click here.
I hope you enjoy,