SOY LABNEH AND PUMPKIN SEED SPREAD
SERVES 1 JAR
2 cups (500 g) soy yogurt
2 tbsp. vegan sour cream
2 tbsp. good-quality pumpkin
seed oil
1 tsp. sea salt
pinch of freshly ground black pepper
3 tbsp. pumpkin seeds
NUTRITIONAL VALUES
Calories: 758kcal
Fat: 44.1g (11.4g S.Fat)
Carbs: 65.5g
Protein: 33.1g
Sugar: 38.1g
Sodium: 1948mg
METHOD
Fill a cheesecloth-lined strainer halfway with yoghurt. Place this over a bowl and refrigerate for 12 hours to drip. Squeeze it and transfer the soy labneh to a bowl. Using a handheld blender, purée it with the sour cream, oil, salt, and pepper.
Set aside a few pumpkin seeds for decoration before finely chopping the rest and toasting them in a dry pan. Allow to cool slightly before folding into the labneh. Pour into a tightly closed container and top with the remaining pumpkin seeds.
Set aside a few pumpkin seeds for decoration before finely chopping the rest and toasting them in a dry pan. Allow to cool slightly before folding into the labneh. Pour into a tightly closed container and top with the remaining pumpkin seeds.
