Vegan Tide Recipe

Make blue spirulina syrup (if not ready)

In a small saucepan combine 1/4 cup water and 1/4 cup sugar. Warm over medium heat, stirring until sugar dissolves. Remove from heat and whisk in 1/2 to 1 teaspoon blue spirulina powder until evenly colored. Let cool. This yields about 1/3 cup syrup; measure 2 tablespoons for the recipe and reserve the rest for another use.

In a large measuring cup or small pitcher combine 0.75 cups fresh lime juice, 0.5 cups simple syrup, 1 cup coconut water and 0.5 cups pineapple juice. Whisk until evenly blended.

Add 2 tablespoons blue spirulina syrup to the mixer blend and stir gently. Adjust color by adding up to 1 more teaspoon blue spirulina syrup if a deeper teal/blue is desired (do not over-add — spirulina has an earthy taste).

Add 0.25 cups aquafaba, 0.5 teaspoon vanilla extract and 1/8 teaspoon sea salt to the mixer. Using a small whisk or a fork, whisk briskly for 20–30 seconds to slightly emulsify the aquafaba into the mix. This adds body and a silky mouthfeel to the Vegan Tide.

Taste the mixture and adjust sweetness or acidity: add up to 1 tablespoon simple syrup if too tart, or 1–2 teaspoons lime juice if too sweet.

Fill two tall glasses with roughly 1 cup crushed ice each (reserve some crushed ice if you prefer a dome).

Give the mixer one last gentle stir. Pour the mixture evenly into the two prepared glasses (about 1 cup liquid per glass).

Create foam cap

If you want a light foamy cap: dry-shake (shake without ice) the remaining ~2 tablespoons of the mixture with the aquafaba in a cocktail shaker for 10–15 seconds, then add ice and shake briefly to chill. Strain the foamy top over each glass so a thin, airy foam crowns the drink.

Garnish each glass with a lime wheel on the rim, a sprinkle of toasted coconut flakes across the foam or top of the drink, and optionally an edible flower or mint sprig for color.

Serve immediately with a straw or stirrer.