Vegan Lassis Recipe

Soak cashews

Place raw cashews in a small bowl and cover with 2 cups of water. Soak at room temperature for at least 2 hours or up to 8 hours. For a quick soak, cover with boiling water and soak 30 minutes. Drain and rinse before using.

Blend cashews into cream

Drain soaked cashews and add to a high-speed blender with 1 cup unsweetened soy or coconut yogurt, 1 cup filtered water (start with 3/4 cup if you prefer thicker lassi), 1/2 tsp vanilla extract, and 1 tsp lemon juice. Blend on high until completely smooth and creamy, about 1–2 minutes. Pause to scrape sides and blend again if needed. Taste the base and adjust thickness by adding more water (1–2 tbsp at a time).

Add 3 tablespoons maple syrup (or agave), 1/2 tsp ground cardamom, and 1/2 tsp rose water if using to the blended cashew-yogurt base. Pulse briefly to incorporate, then taste and adjust sweetness or spice. The lemon juice added earlier brightens the flavor; add a pinch of salt if desired to enhance flavors.

Mango lassi (single serving)

For a mango lassi: add 1 cup ripe diced mango (or frozen mango chunks) and 1 cup ice cubes to the sweetened cashew-yogurt base. Blend until smooth and frothy, about 45–60 seconds. If too thick, add up to 2 tablespoons cold water and blend again. Taste and adjust sweetness with more maple syrup if needed.

Plain/cardamom lassi (no fruit)

For a plain or cardamom lassi: omit the mango and ice; instead chill the sweetened base in the refrigerator for 30 minutes or add 4–6 ice cubes and blend briefly for a cold, frothy drink. Garnish with a pinch of ground cardamom or crushed pistachios.

Pour the finished lassi into 2 tall glasses (or 3 small glasses). Top each glass with a few chopped pistachios and a sprig of fresh mint. If using rose water, you can add one extra drop on top for aroma. Serve immediately while cold and frothy.

Storage: Refrigerate leftovers in an airtight container for up to 24 hours. Stir or re-blend briefly before serving because separation may occur.