RecipesVegetarian and Vegetables

Niki’s Coconut Labneh with Crisped Kale and Chorizo Recipe

Niki’s Coconut Labneh with Crisped Kale and Chorizo Recipe, Dairy Free

Dairy Free
Vegan
Niki’s Coconut Labneh with Crisped Kale and Chorizo Recipe
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Ingredients

For the recipe:
  • 125 grams full-fat coconut yogurt
  • 1/2 tsp traditional sea salt
  • juice of one lemon

Recipe from Niki Bakes: “My oh my…step aside cream cheese, I just found my delicious dairy free soft cheese!! Being dairy free for about 15 years now has been an adventure because I stumble upon these new and awesome ways of creating thick and creamy dips and sauces. 

I think the only thing I sometimes miss since giving up dairy is cream cheese. Thick lashings on some crispbread or as a base for cake frosting…it is missed!

The method to make my labneh is very simple, and you don’t need any special equipment. You’re essentially straining yogurt overnight to make a type of fresh ‘cheese.’

It is easier if you have cheesecloth, but for the labneh pictured I used  2 sheets of kitchen towel and it worked just as well, with a little extra squeezing.  

Method

01
1. Line a bowl with a double layer of cheesecloth or 2 sheets of kitchen towel. 2.  Stir together the yogurt, sea salt and lemon juice. Pour the yogurt into the lined bowl and place the bundle into a sieve. Make sure there is enough room at the base of the bowl for any liquid that will collect there. You can give it a gentle squeeze at this point to remove some water, but stop if yogurt starts to come out the sides of the fabric. Leave overnight. 3. Place the finished labneh into a bowl, and mix it with a spoon to make it evenly creamy and smooth. Top it with some freshly cracked black pepper and sea salt. Serve as is or as a base for side dishes as shown here. Topped off with small chorizo pieces and crisped kale. Perfection.