Labneh is a thick, creamy strained yogurt cheese that’s a staple in Middle Eastern cuisine. It has a tangy, slightly salty flavor and a rich, spreadable consistency, making it perfect for dips, spreads, mezze platters, and even desserts.
Whether served with olive oil and herbs or used as a base for sauces, Labneh’s thickness and probiotic benefits make it a unique addition to many dishes.
But if you can’t find Labneh, don’t worry. There are several cheeses and dairy products that can replicate its texture and tang, depending on your recipe. Some offer a similar creamy consistency, while others provide a mild tartness that complements savory dishes.
We’ve tested different substitutes in spreads, dips, and savory dishes to find the best replacements for Labneh cheese. Whether you need a thick, spreadable option, a tangier alternative, or even a dairy-free choice, these seven substitutes will work beautifully in your dish.
6 Substitutes for Labneh Cheese
Each alternative brings something unique. Some mimic Labneh’s creamy texture, while others provide a rich, tangy depth that enhances your dish.
1. Greek Yogurt – The Easiest and Closest Substitute
Greek yogurt is the best and easiest substitute for Labneh, offering a similar tangy flavor and creamy texture.
Since Greek yogurt is already thick, it works well as a spread, dip, or base for dressings and sauces. However, it’s not as thick as Labneh, so if you want an exact match, strain Greek yogurt through a cheesecloth for a few hours to remove excess moisture.
Best for: Dips, spreads, dressings, and marinades.
How to use: Replace Labneh with Greek yogurt in equal amounts. If you need a thicker consistency, strain it before use.
For more yogurt alternatives, check out these Greek yogurt substitutes.
2. Cream Cheese – A Richer, Spreadable Option
Cream cheese is a great substitute for Labneh when you need a thicker, richer alternative with a mild tangy taste.
While it’s not as tangy as Labneh, you can mix it with a bit of lemon juice or yogurt to add acidity. Its dense, creamy texture makes it a perfect replacement in spreads and dips.
Best for: Spreads, dips, and sandwich fillings.
How to use: Swap Labneh for cream cheese in equal portions. If you want a more authentic tang, mix in a teaspoon of Greek yogurt or lemon juice.
For more rich and creamy alternatives, check out these Cream Cheese substitutes.
3. Mascarpone – A Milder, Creamier Alternative
Mascarpone is an ultra-creamy, mild cheese that works as a Labneh substitute when you need a thick, rich texture.
It has a sweet, buttery taste rather than a tangy bite, so it’s best for desserts, creamy dips, and mild spreads. If using it in savory dishes, add a pinch of salt and lemon juice to balance the flavor.
Best for: Desserts, creamy sauces, and dips.
How to use: Replace Labneh with Mascarpone in equal portions. If using in a savory dish, mix with Greek yogurt or lemon juice for more acidity.
For more dessert-friendly alternatives, check out these Mascarpone cheese substitutes.
4. Sour Cream – A Tangy and Smooth Alternative
Sour cream is a good substitute for Labneh when you need a tangy, slightly thinner option for dressings and dips.
While it’s not as thick as Labneh, it provides a creamy texture and tart flavor that works well in mezze platters, marinades, and creamy sauces.
Best for: Dressings, dips, and sauces.
How to use: Use sour cream as a 1:1 substitute for Labneh. If you need a thicker consistency, strain it through a cheesecloth for a few hours.
For more tangy options, check out these Sour Cream substitutes.
5. Ricotta – A Mild, Soft Cheese Substitute
Ricotta is a good alternative for Labneh when you need a creamy, spreadable cheese with a mild flavor.
It’s less tangy and slightly grainy, so it works best in savory dishes and dips rather than as a direct replacement for traditional Labneh. If you need more acidity, mix it with a bit of lemon juice or Greek yogurt.
Best for: Spreads, dips, and baked dishes.
How to use: Swap Labneh for Ricotta in equal amounts. If using for a dip, blend it with a bit of yogurt for a smoother texture.
For more mild cheese options, check out these Ricotta cheese substitutes.
6. Quark – A Soft, Tangy European Alternative
Quark is a European dairy product that’s somewhere between yogurt and soft cheese, making it a great Labneh substitute.
It has a mild, slightly tangy taste and a smooth, creamy texture, making it excellent for spreads, dips, and sauces. While it’s softer than Labneh, it can be thickened by straining.
Best for: Spreads, dips, and cooking.
How to use: Replace Labneh with Quark in equal portions. If it’s too soft, strain it to achieve a thicker consistency.
For more creamy alternatives, check out these Quark cheese substitutes.
Frequently Asked Questions
Labneh is much thicker than Greek yogurt because it is strained longer, removing more whey and resulting in a spreadable cheese-like consistency. It also has a saltier, tangier flavor, making it ideal for dips and savory dishes.
Greek yogurt is the best substitute for Labneh in dips. It provides a similar tangy flavor and creamy texture, and for a closer match, you can strain it for a few hours to achieve a thicker consistency.
Yes, sour cream can replace Labneh in dressings and sauces, but it is thinner and less tangy. If you need a closer match, strain the sour cream for a few hours to thicken it.
Coconut yogurt is an excellent dairy-free substitute for Labneh. It has a thick, creamy consistency and natural tanginess. To make it thicker, strain it overnight to remove excess liquid.
Yes, you can make Labneh at home by straining full-fat Greek yogurt or plain yogurt through a cheesecloth for 12-24 hours. Adding a pinch of salt enhances the flavor and gives it an authentic taste.
