Vegan Labneh with nopal
Recipe & picture by Clémence Catz @clem_catz.
Nopal is a cactus full of minerals including calcium, it contains 40% of fibers.
1 tsp a day in your juices, soups or in a sauce with olive oil and lemon.
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 !