Vegan Lassis Recipe

Blend base

In a blender combine 2 cups unsweetened soy yogurt, 1 cup cold water, 3 tablespoons maple syrup, 1 tablespoon fresh lime juice, 1 teaspoon ground cardamom and a pinch of fine sea salt. Blend on high for 30–45 seconds until smooth and slightly frothy.

Adjust consistency and chill

Check consistency: for thicker lassi reduce water to 3/4 cup, for thinner add up to 1/4 cup more. Taste and adjust sweetness or lime in 1/2 tablespoon increments. Refrigerate base if not serving immediately (15–30 minutes) or proceed with ice for chilled servings.

Mango lassi

For mango lassi, add 1 cup peeled diced ripe mango to the blender with the base ingredients (omit lime juice if you prefer). Blend until completely smooth, 45–60 seconds. If too thick, add 2–4 tablespoons cold water.

Strawberry or mixed berry lassi

For strawberry lassi, add 1 cup fresh or frozen strawberries to the blender with the base and blend until smooth. If using frozen fruit, reduce ice used later.

Mint or rose flavored lassi

For a mint lassi, add 8 fresh mint leaves to the blender and blend briefly (30 seconds) to incorporate. For a delicate rose lassi, add 1 teaspoon rose water after blending and pulse once—taste carefully as rose is strong.

Spiced variation

To make a cinnamon-cardamom lassi, add 1 teaspoon ground cinnamon and an extra 1/4 teaspoon ground cardamom to the blender and blend to combine.

Prepare glasses: Fill 2–3 serving glasses with a few ice cubes (divide 1 cup ice among glasses) if you want a very cold lassi.

Pour and garnish: Pour the lassi into prepared glasses. Sprinkle each serving with about 1 teaspoon crushed pistachios and a light dusting of ground cardamom or cinnamon if desired. Add a mint sprig and, optionally, a lightly crushed cardamom pod for aroma.

Serving notes: Serve immediately while chilled. If you refrigerated the base, give it a quick stir or shake before serving to recombine any separated liquid.