For the Labneh:

1 cup raw cashews

3 cups water

1/4 cup lemon juice

1 teaspoon apple cider vinegar

Pinch salt

2 teaspoons nutritional yeast

1 teaspoon onion powder

1/4 teaspoon garlic powder

1 clove garlic, minced

1/4 teaspoon black pepper

To serve: olive oil, herbs of choice

Preparation

Soak the cashews in the water for 12 hours.

Puree the cashews and soaking water in a high speed blender until totally smooth.

Heat up your cashew mixture in a saucepan; remove from stove before it boils.

Stir in the lemon juice and vinegar. Allow to set for ½ hour.

Pour the mixture into a cheesecloth over a bowl.

Place into the refrigerator for the night – ideally leave for 24 hours.

Remove your curds from the cheese cloth, place in a bowl and add the nutritional yeast, garlic powder, onion powder, minced garlic and salt to taste. Blend until completely smooth.

You can then add herbs like zaatar, dill etc.