Raw Vegan Cashew Labneh 🥄🌱
Thick, creamy, and tangy 😋 – this plant-based cashew labneh is perfect as a spread, dip, or dollop on salads 🥗 and bowls 🍲. Simple, wholesome, and packed with healthy fats 🥜 and protein 💪.
Ingredients (makes ~250g):
1 cup (about 150g) soaked white cashews 🥜 (soaked 4–6 hours or overnight)
1/4 tsp Himalayan pink salt 🧂
1 tsp psyllium husk 🌾 (helps thicken)
2 tsp lemon juice 🍋 (freshly squeezed)
1 tbsp extra virgin cold-pressed olive oil 🫒
Instructions:
1. Drain and rinse the soaked cashews 🥜💦.
2. In a high-speed blender, combine cashews, salt 🧂, psyllium husk 🌾, lemon juice 🍋, and olive oil 🫒.
3. Blend until completely smooth and creamy 😍. Scrape down the sides as needed. Add 1–2 tbsp water 💧 if needed to help blend, but keep it thick.
4. Taste and adjust salt 🧂 or lemon 🍋 as desired.
5. Transfer to a bowl, cover, and refrigerate 🥶 for 2–3 hours to firm up slightly.
6. Serve as a dip 🥄, spread 🍞, or dollop on your favorite dishes 🍲. Or shape them into tiny balls like I did. ✨
Serving Size: 2 tbsp (~30g)
Macros per Serving (approx):
Calories: 90 kcal 🔥
Protein: 2.5 g 💪
Fat: 7 g 🥑
Carbs: 4 g 🍚
Fiber: 1 g 🌾
Shelf Life:
Refrigerated, up to 5–6 days in an airtight container 🏺
Do not freeze, as it may change texture.
Enjoy!