Creamy Dairy-Free Labneh Made with Cashews

Cashew labneh is a smooth, tangy spread made from soaked nuts, lemon juice and gentle fermentation. It has the thick, spoonable texture associated with traditional strained yoghurt, while remaining completely dairy-free and suitable for many plant-based tables. Served with warm flatbread, roasted vegetables or crisp crackers, it brings richness without feeling heavy.

The method is straightforward, but the details matter. Cashews need enough time to soften, the blended mixture must be silky rather than grainy, and the finished cream benefits from a short rest so its flavours can develop. A clean cloth, a high-speed blender and a little patience will produce a far more convincing result than simply blending dry nuts with lemon.

This style of mezze suits the relaxed sharing culture found across Australia, from a long lunch in Melbourne to a summer gathering in Perth. It also reflects the generous, produce-led spirit of Ebury by Fat Macy’s in Pimlico, where Lebanese-inspired food, natural wines and thoughtful sourcing come together in a welcoming setting.

What Makes Cashew Labneh Work

Traditional labneh is made by straining yoghurt until much of its liquid drains away. Cashews create a similar sense of body through their natural fats and starches. Once soaked and blended, they become dense, creamy and mild, providing a neutral base for citrus, garlic, herbs and olive oil.

The result will not taste exactly like cultured dairy, and it does not need to. A good dairy-free version should be fresh, gently sharp and savoury, with enough acidity to cut through the richness of the nuts. A small amount of plant-based yoghurt or live sauerkraut brine can add a cultured note, although the recipe works without either.

Cashews are especially useful because they blend more smoothly than many other nuts. Macadamias can create an even richer spread, while blanched almonds produce a firmer and slightly more textured dip. For a classic labneh-style finish, raw unsalted cashews are the most reliable choice.

Ingredients And Equipment

Use 200 grams of raw, unsalted cashews. Add 80 to 120 millilitres of filtered water, depending on the strength of your blender, followed by two tablespoons of lemon juice, half a teaspoon of fine sea salt and one small peeled garlic clove. Begin with less water; it is easier to loosen the mixture than to thicken it later.

For a cultured variation, stir through one tablespoon of unsweetened coconut yoghurt containing live cultures. Choose a plain product without vanilla, sweetener or strong coconut flavour. Alternatively, use one teaspoon of liquid from fermented vegetables. This gives the cream a deeper tang, though it also adds salt, so adjust the seasoning at the end.

A high-powered blender creates the silkiest texture, but a compact food processor can work if the cashews are soaked thoroughly. You will also need a fine sieve or colander, a clean piece of muslin or cheesecloth, and a bowl. Sterilise the jar or container used for resting the mixture with boiling water, then let it air-dry fully.

Soaking, Blending And Resting

Cover the cashews with plenty of cold water and soak them for six to eight hours, or overnight. In a warm Australian kitchen, refrigerate them if they will sit for more than a few hours. Drain and rinse well before blending. A quick soak in just-boiled water for 30 to 45 minutes is possible, but the longer soak usually gives a smoother, more naturally creamy result.

Add the softened nuts, 80 millilitres of water, lemon juice, salt and garlic to the blender. Process until thick and smooth, stopping to scrape down the sides. Add water one tablespoon at a time only when needed. The finished mixture should hold soft peaks and look glossy, with no sandy feeling when rubbed between your fingers.

Transfer the cream to the prepared container. If using coconut yoghurt or vegetable brine, fold it through with a clean spoon. Cover loosely rather than sealing the jar tightly, and leave it at a cool room temperature for 12 to 24 hours. It should become slightly more tangy, but it should never smell unpleasant, develop mould or show unusual colours. When the flavour is right, refrigerate it.

Building A Lebanese-Inspired Flavour

Lemon and garlic form the simplest flavour foundation, but the garnish can take the spread in several directions. A pool of extra-virgin olive oil, a dusting of sumac and a scattering of chopped mint create a bright, familiar finish. Za’atar adds herbal depth, while toasted sesame seeds bring a delicate crunch.

For a more substantial dip, fold through finely chopped cucumber, parsley and a little lemon zest. This makes a refreshing accompaniment to grilled vegetables or plant-based kofta. Roasted garlic creates a softer sweetness than raw garlic, and a pinch of ground cumin gives the cashew cream a warm, earthy edge.

Keep the base restrained if serving it with several mezze dishes. Hummus, muhammara, pickled turnips, olives and spiced vegetables already bring plenty of salt and intensity. The labneh alternative should offer contrast: cool, creamy, tart and mild enough to link the other elements together.

At Ebury, the relationship between local ingredients and Lebanese-inspired cooking is central to the food. Their local sourcing approach offers a useful point of reference for home cooks who want familiar regional flavours while choosing ingredients from nearby growers, makers and socially minded suppliers.

Serving It Across Australian Tables

Spoon the cashew labneh into a shallow bowl and use the back of a spoon to create a wide swirl. Finish with olive oil, sumac and herbs just before serving. Warm pita is traditional in spirit, but lavash, sourdough toast, rice crackers and gluten-free flatbreads all work well for Australian gatherings.

Seasonal produce can shape the platter. In Melbourne, roasted pumpkin and charred broccolini pair well with the tangy cream during cooler months. In Brisbane or Sydney, raw cucumber, radish, sugar snap peas and grilled corn make a lighter warm-weather spread. In Adelaide, serve it with marinated olives, crusty bread and local almonds for a relaxed wine-table arrangement.

The dip also fits the Australian custom of bringing a plate to a barbecue or shared lunch. Keep it in a chilled container during transport, particularly in warmer regions or on a long drive. At the table, add toppings just before serving so herbs stay vivid and the oil remains glossy.

Natural wines, citrusy spritzes and alcohol-free shrubs all complement the nutty cream. A dry Australian riesling is especially good with lemon, garlic and herbs, while a pale pét-nat can match a broader mezze selection. The goal is a spread with different textures and temperatures rather than a single heavy centrepiece.

Serving And Storage Checks

A few small checks make the finished dip more dependable:

The texture should be thick enough to hold a spoon trail.
The flavour should be tangy, savoury and free from bitterness.
The surface should look smooth, without excess water.
Garnishes should be added shortly before serving.

Keep the labneh alternative in a sealed container in the refrigerator and use it within three to four days. A little liquid may appear on top; stir it back in, or pour it off if the mixture has become looser than desired. Do not leave it at room temperature for extended periods after fermentation, especially during an Australian summer.

For a firmer texture, line a sieve with muslin, spoon in the chilled mixture and let it drain over a bowl for two to four hours. This extra straining step produces a thicker, more spreadable consistency. The drained liquid can be used in a savoury dressing or blended into a soup, provided the mixture has been handled hygienically.

Before serving, check the dip for signs of spoilage:

Sourness should be clean rather than harsh or rancid.
There should be no mould, fizzing or discolouration.
The container and utensils should remain clean.
Discard the batch if it smells stale, alcoholic or unpleasant.

Turning The Dip Into A Full Mezze

Cashew labneh can anchor a complete plant-based meal when paired with contrasting dishes. Arrange it beside roasted carrots, blistered tomatoes, pickled onions and warm flatbread, then add lentil patties or grilled mushrooms for substance. A handful of toasted seeds can provide crunch without relying on cheese.

For an individual lunch, spread it over toast and top with sliced avocado, za’atar and lemon. It also works as a sauce for falafel, a filling for lettuce cups or a creamy layer in a wrap with cabbage, herbs and roasted eggplant. Thin it with water and lemon juice to make a dressing for grain salads containing quinoa, pearl couscous or brown rice.

For entertaining, prepare the base a day ahead and keep the toppings separate. This lets the flavour settle while preserving the contrast between silky cashew cream, crisp vegetables and fresh herbs. A generous platter can be assembled quickly before guests arrive, which suits the informal rhythm of a Sydney brunch or an evening gathering in Hobart.

The dish can also bring a playful element to shared dining. If a gathering includes light table games alongside drinks and snacks, a concise game strategy checklist can sit among the hosting notes, while the food remains easy to pass and eat. Small bowls, sturdy flatbreads and plenty of napkins keep the arrangement practical.

Adjusting Texture And Taste

If the mixture is grainy, the cashews probably needed more soaking time or the blender needs a longer run. Add a tablespoon of warm water and process again, scraping the sides regularly. Avoid adding a large amount of water at once, as a thin mixture is difficult to correct without more cashews.

If the flavour tastes flat, add lemon juice gradually rather than reaching immediately for more salt. A little extra garlic, sumac or za’atar can sharpen the character, while a drizzle of good olive oil rounds out excessive acidity. Taste after each adjustment and allow the dip to rest for a few minutes before making another change.

For a thicker, more spreadable result, reduce the liquid at the blending stage and strain the finished cream. For a softer sauce, whisk in water, lemon juice or a spoonful of unsweetened plant yoghurt. This flexibility makes the same batch suitable for dipping, spreading and dressing.

Nut allergies require a different base rather than a simple substitution. Sunflower seeds can be soaked and blended in a similar way, although they have a more pronounced flavour and may turn slightly green when mixed with lemon. Always label the dish clearly when serving a group, especially where shared platters and workplace catering are involved.