Looking for a cool, healthy treat to enjoy this weekend? Make this vegan mango lassi from Talya Lutzker’s cookbook, The Ayurvedic Vegan Kitchen. The book features a variety of healing meat-free and dairy-free recipe to help you balance your dosha.
Coconut milk replaces creamy yogurt, and low-glycemic coconut sugar lends a nutritious source of sweetness to this traditional, tremendously healing Indian beverage.
Vegan Mango Lassi
- 3/4 cup coconut milk
- 1 cup Oat Milk, Almond Milk, or prepared oat or almond milk
- 1 cup fresh or frozen mango chunks
- 2 Tbsp. freshly squeezed lemon juice (about 1 lemon)
- 2 Tbsp. coconut sugar or date sugar
- Pinch ground cinnamon
- 1 tsp. rejuvelac or powdered probiotic (optional)
Put the coconut milk, oat milk, mango, lemon juice, coconut sugar, cinnamon, and optional rejuvelac in a blender. Process until smooth, stopping occasionally to scrape down the blender jar. Sweeten with additional coconut sugar to taste.
Variation: Substitute unsulfured, unsweetened dried mango slices for the fresh or frozen mango. Soak the dried mango in enough water to cover for 30 minutes to one hour, or until very soft. Drain. (Vata and pitta may want to drink the soaking liquid.) Proceed with the recipe. Stored in a sealed container in the refrigerator, soaked, drained mango will keep for one week.
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