Baked Vegan Labneh with Tomatoes, Za’atar, and “Goat Cheese” Flavor

1.Line a clean muslin cloth or fine sieve with kitchen paper and add the soy yogurt. Stir in salt, lemon juice, and apple cider vinegar. Cover and let drain over a bowl in the refrigerator for 12 hours, until a thick, labneh-like consistency forms.

2.Transfer the drained vegan labneh to a bowl. Thoroughly mix in nutritional yeast, miso, garlic powder, thyme, oregano, rosemary, olive oil, and optional vegan cream cheese until the mixture is creamy and aromatic.

3.Preheat the oven to 180°C (356°F) top/bottom heat. Lightly grease a small ovenproof dish (e.g., a tapas dish) with olive oil. Spread the labneh mixture evenly in the dish and use a spoon to create a slight well in the center.

4.Toss the halved cherry tomatoes with 1 tbsp olive oil, sea salt, and black pepper. Arrange the tomatoes on top of the labneh, cut side up.

5.Bake on the middle rack for about 20 minutes, until the tomatoes are soft and slightly roasted and the labneh is lightly golden at the edges.

6.Remove from the oven. Sprinkle with za’atar, sesame seeds, and, if desired, pomegranate seeds. Garnish with fresh parsley and drizzle with a little olive oil before serving.

7.Best served warm with fresh flatbread, pita, or toasted sourdough bread.