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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 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.
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...
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
Prep time: 7 min.
Resting time: 24 hours
Servings: 1 big container
Have you already tried it?
Go ahead, share your version with me, take a picture and tag @pwildflour
- Best of vegan, Breakfast, Cashew, cheese, Dinner, Lemon, Mideastern, plant based, Protein, salad, Spread, Vegan, Vegan cheese, Vegan recipe