Quick vegan almond and rice labneh for breakfast or yogurt-based dishes, preserving the original method with an updated food-safety note.
Cuisine
Arabic / Dairy alternatives
Preparation time
About 20 minutes hands-on + overnight soaking and 1–2 days chilling/fermentation
Use
Labneh / Yogurt-based dishes

This is another labneh version I tried and liked. It also works in dishes that normally use yogurt by blending it with water and adding lemon to taste.

Quick vegan almond and rice labneh

Quick Almond & Rice Labneh Ingredients

  • 1 cup almonds, soaked overnight and peeled
  • 1 cup rice, cooked with slightly less water than usual and dried well without burning
  • 1/2 cup water for blending the rice and almonds, with more if needed
  • Juice of 1/2 lemon, with more to taste
  • 1 tsp sea salt
Quick almond and rice labneh
Vegan almond and rice labneh
Preparing almond labneh

How to Make Quick Vegan Almond & Rice Labneh

After soaking the almonds overnight, peel them. Briefly soaking them in boiling water makes peeling easier.

Blend the almonds with 1/2 cup water until smooth.

Add the cooked rice after it has cooled and blend with the juice of half a lemon. Add a little extra water if needed.

If your blender is too small for both the rice and almonds, blend each separately and combine them afterward.

Once the rice and almonds are very smooth, combine them in a glass or stainless-steel container with a lid, adjust the salt and mix.

The original recipe covered the mixture and left it for several hours outside the refrigerator. The author left it for about 6 hours until it smelled similar to labneh, then refrigerated it to avoid spoilage.

Leave it for 1–2 days in the refrigerator to develop flavor, mixing it twice each day. The original author adjusted the time depending on the ambient temperature.

Adjust salt and lemon to taste.

You can put it in a jar, cover the top with oil and keep it refrigerated.

Enjoy.

Important food-safety note: These steps preserve the original recipe, which includes leaving a mixture containing cooked rice outside the refrigerator for several hours. Modern food-safety guidance recommends cooling cooked rice quickly and keeping it refrigerated because Bacillus cereus spores can survive cooking and multiply when rice is left at room temperature. Smell alone is not a reliable safety test. Food Standards Agency.

You can also use it in vegan yogurt dishes: such as zucchini in vegan yogurt and sheikh al-mahshi. For a lighter yogurt, see our vegan almond yogurt.

Preparing almond labneh
Preparing almond labneh
Quick almond and rice labneh
Vegan almond and rice labneh

Why Almond & Rice Labneh Is More Than a Dairy Substitute

Almonds have measurable effects on cardiovascular risk markers: a recent meta-analysis covering 36 studies and 2,485 participants found reductions in LDL, total cholesterol, non-HDL cholesterol and ApoB. Source.

Along with that come plant protein, fiber, unsaturated fats, vitamin E and magnesium. So this is a creamy almond-and-rice labneh without animal milk and without dietary cholesterol.

One important correction: “vitamin B17,” or laetrile, is not an established vitamin or a proven cancer treatment. Almonds have plenty of real nutritional value without that claim. National Cancer Institute.

Vegan almond and rice labneh

Want another vegan labneh? 🌱

Try our other almond-and-rice labneh recipe with a different texture. See it here.

تعرف بالضبط عما يحتاجه جسمك من عناصر غذائية

أشترك مجاناً ببرنامج cronometer لمعرفة اذا كان غذاءك كامل ومستوفي للعناصر الغذائية

يمكنك أيضا الحصول على تحفيض 10% على الإشتراك المدفوع

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فيسبوك
تويتر
واتس آب
تلغرام
أرسلها بالإيملي
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