Vegan Labneh with nopal

Preparation time : 10 min.

Resting time : 12 to 24 h

For a bowl (4 to 6 serves)

STEP 1 : INGREDIENTS

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• 800 g of soy yogurt
• Juice of a small lemon
• 2 tbsp of nopal
• 2/3 tsp of sea salt

• Optionnal : Olive oil, zaatar, pepper…

STEP 2 : RECIPE

The day before, mix vigourously the yogurt with the lemon juice,nopal and salt.

Place a chinese colander over a big bowl, put over the colander a cheesecloth or an equivalant fabric.

Pour the yogurt, fold the fabric squeezing to get rid of as much liquid possible.

Add a plate and something heavy (such as a can) on top to squeeze more the yogurt.

Place in the fridge for 12 to 24 hours depend on the consistency you want to get ( the more we wait more thick the cream will be).

Transfer the labneh in a place and serve with olive oil and zaatar or any sides you like !