Vegan Labaneh cheese

This creamy, savory and a little sour cheese goes with literally everything. It is originally from Lebanon and is usually based on yoghurt. The probiotics of the yoghurt is what gives it that sourness.
I might be the only one, but I even eat it on French toast. Try it! It's good 💜
This, of course is a vegan version of that old favorite, based on cashews and probiotics, and it is just as good.

Cashews

Cashews are the most common nut used to make vegan cheese and it is very clear why. Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health. They are very neutral in taste so you can make them into any flavor cheese you would like. 

Probiotics

Eating live probiotics has a lot of health value, they provide all sorts of powerful benefits for your body and brain. They may improve digestive health, reduce depression and promote heart health. 

 

Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking... 

Recipe's song:

I have to go way back with this recipe, this cheese has been my guilty pleasure since I can remember myself. The only song that gives me the same nostalgic pleasure has to be Ironic by Alanis Morissette

Let's start:

Prep time: 7 min.	Resting time: 24 hours
Difficulty: simple	Servings: 1 big container

Tools: Food processor  Mixing bowl Scale Spoon Lemon squeezer

Ingredients: 150 g cashew (weight pre-soak), soaked for a few hours 5 tbsp of filtered water 1/4 cup lemon juice 1 tbsp olive oil 1 tsp of apple cider vinegar 1 tsp onion powder 2 vegan probiotics capsules

Instructions: Drain the soaked cashews, let them sit in boiling water for 2 minutes (to kill unnecessary bacteria), drain well. Place the cashews in the food processor's bowl with the filtered water. Blend well until smooth, this will take a few minutes. Add the probiotics and blend well again for 30 seconds. Carefully, remove the the blended cashews and transfer it to a clean glass bowl. Cover with plastic film and leave on the counter for 24 hours. Transfer the cashew mixture back to the blender, add the rest of the ingredients and blend well. Taste the the cheese and fix seasoning according to your preference. The texture of the cheese might come out a little thick, this is perfect for filling a pastry or using it for a casserole.  To serve the Labaneh as a cheese spread, you can add olive oil/water/lemon juice to make it more creamy. (I love adding lemon juice because I love my Labaneh very lemony). Enjoy!