Cashew Labneh with Herb Olive Oil

Cashew Labneh with Herb Olive Oil

Why it matters:

This dairy-free labneh (strained cashew yogurt) gives you creamy texture and gut-friendly cultures, great as a dip, spread, or snack topping. 

Ingredients:

• 1½ cups raw cashews, soaked 4 hours and drained

• ¼ cup water (or enough for blending)

• ½–1 tbsp lemon juice, to taste

• ¼ tsp sea salt

• 3–4 tbsp extra virgin olive oil

• 1–2 tsp fresh herbs (parsley, mint, dill), finely chopped

Method:

Blend soaked cashews with water, lemon juice and salt until ultra-smooth (add water a little at a time).

Spread the mixture into a fine mesh strainer or cheesecloth over a bowl and refrigerate 2–4 hours to thicken.

Transfer thickened labneh to a bowl.

Drizzle olive oil on top and sprinkle herbs before serving.

Pair with veggies, flatbread, or grain bowls.

See also: golden turmeric ginger tea