spring onions

HOW TO MAKE VEGAN LABNEH & A FEW WAYS TO USE IT by Lindsey | Dolly and Oatmeal

ok, first of all, i’m sure some of you are wondering: what is labneh?

labneh is essentially what you get when you strain yogurt to get a thick, cream cheese-like yogurt - some people have used the term “yogurt cheese” to describe it, but i’m going to lay off that one because i feel like it could perhaps turn some people off. it’s true though, labneh does have a cream cheese-like texture, but i’m going to argue that it’s even better than cream cheese. straining the yogurt gives labneh a distinct tanginess that doesn’t come close to much else. and when you dress it up with toppings it just makes the flavor sing that much more.

vegan labneh is a bit different than traditional labneh. first of all, it contains more water since the one we use here is made from almond milk (ingredients: almonds and water). therefore, i like using a nut milk bag to strain it rather than cheesecloth. we also add a bit more lemon juice and salt, since plant-based yogurt doesn’t inherently have the level of tang that dairy-based yogurt has. the added salt just brings out that tanginess a bit more.

what do i need to make it?

first of all, it’s super easy! all you need are a few essentials that you probably already possess:

  1. a large deep bowl.

  2. a fine mesh strainer.

  3. a nut milk bag.

secondly, you will need 3 ingredients:

  1. kite hill plain unsweetened greek-style yogurt.

  2. fresh lemon juice.

  3. fine sea salt.

plus, 24 hours in a refrigerator. that’s it!

why should i make this labneh?

i can’t tell you what to do, nor do i want to! but, i can nudge you (i’m good at nudging)! firstly, labneh can go with just about anything, and can be made into so many different things - both sweet or savory: cake/cupcake frosting, the base for a fruit compote, eaten plain with a drizzle of honey, used as a dip for your preferred protein, thinned and tossed into pasta, plopped onto flatbread or pizza (see below), sweet or savory toast (also see below), the base for a leaf-less salad - the options are almost limitless. but i nudge mostly because there’s nothing more satisfying than making something this delicious with your own two hands that’s essentially effortless - have i convinced you yet?

in all seriousness this recipe came about because it seems with each of my pregnancies labneh is all i’ve wanted. the first go round with amesy, frank and i would frequently have brunch at a local restaurant in brooklyn, miriam. i would order the israeli breakfast - egg scramble, labneh with a pool of olive oil and za’atar in the middle; breakfast potatoes, israeli salad, and a side of their green tahini - if i close my eyes tight enough, i can still taste that delightful meal.

i don’t generally consume dairy, but that labneh at miriam was all i wanted. though, after i had amesy, the craving for it significantly diminished - until this pregnancy! however, this time around the discomfort that comes with consuming cow-based dairy products is more uncomfortable for some reason. thankfully, with all the amazing plant-based yogurts on the market, making your own vegan labneh is quite easy. why did i choose the almond milk-based yogurt in this recipe? simple, it’s a greek-style yogurt and therefore its’ consistency and flavor is consistent with that of a dairy-based greek yogurt - and it’s so, so good. i can’t wait for you all to try it! and i’d love to hear what you all like using labneh for, there are so many options, but i know i’m probably missing a bunch!

xo’s and happy april!

how to make vegan labneh & a few ways to use it

vegan labneh

| makes just about 3 cups |


| makes roughly 3 cups |


  1. line a fine mesh strainer with a nut milk bag, and place them over a large bowl, making sure the bowl is big enough that the strainer doesn’t touch the bottom - you want at least an 1 1/2-inches between the bottom of the strainer and the bottom of the bowl.

  2. in another large bowl, stir together the yogurt, lemon juice, and salt. pour the yogurt mixture into your nut milk bag. tie the bag closed, and cover the bowl with a clean dishtowel. place in your refrigerator, and let rest for 24 hours.

  3. after the 24-hour rest period, remove the dishtowel. at this point there will be quite a bit of liquid at the bottom of the bowl - discard it - and when you loosen your nut milk bag you will find that your yogurt has thickened significantly.

  4. congratulations! at this point your yogurt is now labneh! yay!

  5. scrape the labneh from your nut milk bag and store in an air tight container for up to 1 week.

labneh dip w/ pistachios, herbs & za’atar

| serves 2-4 |


  • 1 cup vegan labneh

  • 2 tablespoons toasted & chopped pistachios

  • 1 tablespoon mixed herbs (i used mint and chives)

  • 1 tablespoon za’atar

  • 1 tablespoon extra virgin olive oil

  • a good pinch flaky sea salt


  1. in a shallow bowl (or on a large plate), spoon the labneh into the center. use a spoon to smooth the labneh into the bottom of the bowl, spreading it out to the sides as you go (you could easily just plop it into a bowl, but this creates those lovely little divots into which your nuts, herbs, za’atar, and evoo will pool).

  1. sprinkle with your toppings and serve immediately with crackers, toasty bread, freshly cut veggies, etc.!

charred spring onion & labneh flatbread

| serves 4 |


  • half of this gluten-free dough recipe (or dough recipe/store-bought flatbread of choice)

  • 1 tablespoon avocado oil (or another neutral high heat oil)

  • 1 bunch spring onions, white and light green parts cut in half, then in quarters

  • 1/2 cup-3/4 cup vegan labneh

  • 1 tablespoon za’atar

  • 1 tablespoon chopped fresh dill

  • flaky sea salt

  • extra virgin olive oil, for drizzling


  1. preheat oven to 500°F and place a pizza stone inside.

  2. press your dough out into a large oval, with about 1/4-inch thickness. once your oven has preheated, bake the crust for 10-12 minutes, until edges are crisp, and the center is cooked through.

  3. let the flatbread cool on a rack while you char the onions. heat a large cast iron skillet to medium-high. once hot, add the oil and half the sliced onion pieces, cut side down. cook for 1-2 minutes, until lightly charred; turn them over and cook the other side for about 1 minute, until mostly tender and golden. remove onions and let them rest on a paper towel-lined plate. repeat with the other half of onions, adding more oil as needed.

  4. spread 1/2 cup labneh evenly across the flatbread (an offset spatula does the trick wonderfully), if you need more, add the additional 1/4 cup. top with the charred onions; sprinkle with the za’atar, chopped dill, and a couple pinches flaky sea salt. finally, drizzle with olive oil, and serve :)

labneh & jam toast

| makes 1 serving |


  • 1 slice toasted and cooled bread

  • 1/4 cup vegan labneh

  • pinch sea salt (optional, but highly recommended)

  • 1-2 tablespoons favorite jam/preserve

  • roughly 1 teaspoon toasted & chopped pistachios


  1. plop the labneh into the center of your toast. use a spoon to swoosh the labneh out to the corners of the bread, creating little divots. then sprinkle with a pinch of salt.

  2. spoon the jam into the divots, spreading it out toward the edges of the bread. sprinkle with chopped pistachios, then inhale ;)

similar recipes:

macadamia ricotta & black currant jam on toast

macadamia ricotta & black currant jam on toast

chickpea flour flatbread w/ new potatoes & fresh basil

chickpea flour flatbread w/ new potatoes & fresh basil

bean-less sunflower seed & black garlic hummus

bean-less sunflower seed & black garlic hummus

Creamy Tahini & Lemon-Asparagus Soup by Lindsey | Dolly and Oatmeal

tending to my small backyard garden makes me super happy.  it's a feeling i can't really explain. it challenges me, makes me think, forces me to get out of the apartment (especially on super busy days), and even in frustrating times i learn something.  one of the first things i do in the morning is to check out what's growing, what critters are crawling around, if there are any birds in our new birdhouse - it's like a whole little ecosystem right outside our bedroom door.  the same goes for my mom's garden which (before i moved out) i would help her tend to.  when frank and i go up there on weekends, i bolt for the garden and peek at what's popping up.  her rhubarb bushel and lemon verbena patches are getting so big, so we're planning to make a rhubarb pie for memorial day - but right now, when asparagus spears are shooting up, and chive, and other veg blossoms are blooming is my absolute favorite time.  i will never ever tire of the various shades of spring green, or light purples, and vibrant yellows.  every year they make my eyes totally sing.

this soup recipe was really created based on what's freshly available at the market, in my backyard, and (importantly) what this babe and i want to eat. this is a simple soup that really comes together quite fast.  since there's no starchy potatoes involved the cook time is relatively fast - which is awesome!  so what's the creamy base in this soup, you ask? TAHINI!  when i was in LA the other week i saw a bottle of Soom tahini at my favorite little spot, Cookbook, and grabbed a bottle.  since i came back i've been thinking up ways to use it aside from my weekly prep of tahini-yogurt sauce, or hummus.  i really wanted the nutty flavor to shine.  and shine it totally does.  the soup is sturdy, light, and frothy, with just enough asparagus flavor, and hints of lemon-y tang.  frank and i ate 2 mega servings the other night, and it's (for real) my new favorite soup.  even the baby was moving around a whole lot, which i'm taking as an indicator that he's super into the soup as well!  (also, in the notes below i have a mini list of my go-to tahini brands with links if you're interested.)

big spring hugs, all! xo

creamy tahini & lemon-asparagus soup | v

i use tahini pretty often in soup and i've found that the quality really matters both for the texture of the soup and the flavor.  my favorite brand so far is Soom tahini which i found at a small shop, but is also sold here.  some other brands i love are Roland, Al Wadi, and also 365 Whole Foods brand which is sold at Whole Foods but can also be found here. and i'm not sure about you, but i used to store my tahini in the fridge until i was told by a shop owner to store it at room temp and to just give it a good shake before using - i've never looked back. 

| makes 2 large servings or 4 small |

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 bunch spring onions, chopped (roughly 1 cup)
  • 2 garlic cloves, roughly chopped
  • 1 lb. asparagus, woody ends trimmed and cut into 1-inch pieces
  • 2 1/2 cups low-sodium vegetable broth (or filtered water)
  • 1/4 cup fresh chives
  • 2 2-inch pieces lemon peels
  • 1/4 cup tahini paste
  • 1 tablespoon fresh lemon juice
  • sea salt & fresh pepper


  • asparagus ribbons
  • chive flowers
  • pea tendrils or baby greens
  • tahini paste


  1. heat a large soup pot over medium heat.  once hot, add the olive oil and onion, stir and cook for 2-3 minutes, until soft and translucent.  add the garlic, stir and cook for 30 seconds.  add the asparagus and cook for 1 minute, then add the broth (or water), chives, and lemon peels.  bring soup to a boil, then turn heat down to a simmer and cook until the asparagus is tender, about 10-15 minutes.  remove soup from heat and let sit for 10 minutes.
  2. carefully transfer soup to an upright blender, add the tahini paste and lemon juice.  blend on high for 1 minute, until smooth and creamy. taste and adjust salt and/or lemon juice.
  3. return the soup back to the soup pot and bring to a simmer.  garnish and serve hot. 


more asparagus recipes:

asparagus, pea + broccoli rabe saute over chive-chickpea mash

asparagus, pea + broccoli rabe saute over chive-chickpea mash

balsamic roasted asparagus salad w/ fried capers + 7-minute eggs

balsamic roasted asparagus salad w/ fried capers + 7-minute eggs

cilantro black rice, w/ roasted asparagus + garlic scapes

cilantro black rice, w/ roasted asparagus + garlic scapes