Vegan labneh

Ingredients

• 500 g plain unsweetened soy yogurt
• 1 teaspoon salt
• 1 tablespoon soy cooking cream

Instructions

1. Put all the soy yogurt in a bowl (when you open it you can carefully pour off the liquid on top), add the salt and mix very well.
2. Put the mixture on a double layer of cheesecloth or thin cloth, tie it closed with string or a rubber band into a little bundle and hang it from a chopstick over a bowl or tall pitcher, so it releases most of its water. You can squeeze it gently with your hand, as long as little white bits of soy yogurt don't start coming through the cloth.
3. Let it drain for at least 12 hours.
4. Open the bundle and transfer the soy yogurt, which will have shrunk a lot (the author ended up with 165 g), to a bowl. Add the soy cooking cream and whisk it by hand. This is your labneh.
5. You can serve it with olives and a drizzle of olive oil. Keep it in the fridge.

Nutrition facts

Approximate, per serving (about 130 g). Calculated with data from USDA FoodData Central.