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.