Indian Lassi: Lacto-Veg Recipe, Vegan Option
Traditional Yogurt Drink, Served With Indian Food
The origins of lassi are vaguely Indian, but there are different versions of yogurt drinks, with different names and recipes, in many cultures.
This is a basic lassi recipe with several variations, including non-dairy. Kefir, plain cultured coconut milk or vegan yogurt all work well. Homemade Cashew Soy Yogurt makes wonderful lassis.
According to Ayurveda, lassi is best served at the end of the main meal, which ideally is lunch, because that's when appetite and digestion are at their peak.
Lassi is meant to help digest the meal, and should be served at room temperature, not chilled, as cold drinks put out the digestive fire. Traditionally, lassi is a thin drink.
Adjust the amounts of yogurt or water, and add more or less sugar to taste. And of course you can drink lassi anytime with any meal that you like, or all by itself. It makes a great afternoon pick-me-up.
Total Prep Time: 10 minutes
4 servings
Nutrition Data Per Serving: 38 cal, 8g carb, 1g fat, 5mg sodium, 0g fiber, 1g protein, 6g sugars, low Cholesterol, good source Vit C, Calcium. Estimated glycemic load 5
Ingredients:
- 1 cup plain yogurt or kefir
- Vegan: plain unsweetened soy yogurt, cultured coconut milk, or coconut yogurt
- 3 cups warm water, for room temperature lassi
- 1 - 2 Tbsp raw cane sugar, a few drops rosewater, and a pinch of ground cardamom
- OR: 1/2 tsp rock salt and a pinch of ground cumin for digestive lassi
Directions:
- Blend on low speed just enough to mix, or use a blender stick or whisk
- Mango Lassi: In place of 1 cup water, add 1 cup peeled, seeded, chopped fresh mango and optional 2 Tbsp raw cane sugar. Blend long enough to puree the mango
- Peach Lassi: In place of 1 cup water, add cup peeled, seeded, chopped fresh peaches and optional 2 Tbsp raw cane sugar. Blend long enough to puree the fruit
- Digestive Lassi: Omit the sugar, add 1/2 tsp cumin and a pinch of salt
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