Sides, Vegetarian

Labneh with Herby Toasted Nuts

Cooking method:

  • Prep Time: 5 mins
  • Total time: 24h 10 mins
  • Skill Medium
  • Serves 6 people

Labneh with Herby Toasted Nuts

Learn how to make Labneh with Herby Toasted Nuts. Labneh is a traditional Israeli soft cheese, naturally low in lactose, made from greek yogurt. Its texture similar to that of cream cheese. What really makes it pop though is this unique herby toasted nut topping!

Utensils required


For the labneh

  • 1kg 5% fat Greek yogurt
  • 2 tsp sea salt
  • nut milk bag or several square of cheesecloth

For the herby toasted nuts

  • 50g mixed nuts
  • generous handful fresh mixed herbs
  • 3 tbsp extra virgin olive oil
  • pinch sea salt

Optional toppings

  • sliced red onion
  • pomegranate seeds

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Combine the yogurt and sea salt. Spoon the mixture into the centre of a few layers of cheesecloth and tie together the corners then tie the excess fabric to a ladle or wooden spoon. If you can’t do this you could also place into a sieve and balance the sieve over a bowl. Balance over a large, deep bowl and leave to drip for 12 to 24 hours. (Alternatively a nut milk bag can be used and tied to a kitchen sink tap!)

  • Step 2

    Remove the labneh from the cheesecloth and place into a serving dish.

  • Step 3

    Toast the nuts in a dry skillet for a few minutes until lightly browned and fragrant. Add to the food processer bowl with the blade, along with the remaining ingredients. PULSE a few times until everything is roughly chopped.

  • Step 4

    Pour the herby nut mix over the top of the labneh then top with any other optional topping. Serve with crudités or flatbreads.


    Leave the labneh to drain for 12 hours for a more dip like consistency, 24 hours for a thick cream cheese like spread.