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Vegan labne with roasted capsicum and Aleppo chilli oil

Vegan, gluten free, grain free, FODMAP friendly


For the vegan labne:

  • 500 g vegan yoghurt I used coconut
  • 1/4 teaspoon fine salt
  • Squeeze of lemon juice

For the roasted capsicums:

  • 4-5 medium large red capsicums

For the Aleppo chilli oil:

  • 1/2 cup good quality olive oil
  • 1/2 tablespoon Aleppo chilli flakes see notes
  • 1 teaspoon sweet paprika

To finish:

  • Your herb of choice to finish I had basil on hand but mint would work too
  • Sea salt flakes and freshly cracked
  • Lightly toasted nuts that match your herb of choice optional (I’d suggest pine nuts or walnuts with basil and almond with mint)


To make the vegan labne:

  • In a medium mixing bowl, combine all the ingredients for the labne. Note that the saltiness and lemon juice flavour intensifies as the mixture drains, so don’t add more thinking you’ll be adding extra flavour.
  • Spoon the mixture in muslin cloth or a nut milk bag in a colander or sieve atop a large bowl. You can place this in the fridge, or keep it on the counter if the house is cool. Allow the labne to drain for 12-24 hours. Note that this depends heavily on the thickness of the yoghurt you used and your personal preference. I prefer a more spreadable labne, so I drained mine for about 8-10 hours.

To make the roasted capsicums:

  • Preheat the oven to 180 degrees Celsius or 356 Fahrenheit.
  • Line a baking tray with baking paper and arrange the capsicums on it. Place into the oven for 60-80 minutes – however long it takes for the skin of the capsicum to be blistered and the flesh soft.
  • Once well cooked, place the capsicums in a large metal bowl and cover with a baking tray. Allow them to cool as they sweat – this will make peeling the skins off much easier.
  • Once cooled, peel and discard the skins. Discard as many seeds as possible without washing the capsicum strips – the juice is where all the flavour is.

To make the chilli oil:

  • While the capsicums are cooking, combine all the ingredients in a small saucepan over a low-medium heat. Cook for a couple of minutes, stirring intermittently, until the chilli sizzles a little. Take off the heat and set aside.

To finish:

  • Spread the labne over the base of your serving dish. Top with the roasted capsicum strips and drizzle with the chilli oil. Decorate with basil and finish with sea salt flakes, freshly cracked pepper and a squeeze of lemon juice.