I developed this vegan banana cardamom lassi for the Silk Recipe Center earlier this year, and I had to share it with you because it is so decadent and delicious, and really refreshing in the hot summer weather.
I absolutely love a good lassi. It takes me back to my travels in India as a child - pre dairy-free living. I love the tang and the creaminess, and the fact that you can make these yogurt drinks in endless flavors using a variety of frozen fruits, herbs, and spices.
I shared a banana rosewater lassi in my first book, The Blender Girl, and I confess that this banana lassi is so much better. I only used lemon juice in the recipe in my book to deliver the tang that traditional greek-style dairy yogurt delivers.
However, I've since realized that combining apple cider vinegar and lemon juice with a dairy-free yogurt alternative delivers a more well-rounded tang that replicates a dairy yogurt experience. You can add more to taste, and the amount of apple cider vinegar and lemon juice required does depend on the dairy-free yogurt that you're using and the sweetness of your bananas.
Commercial dairy-free yogurts have come a long way in the last few years. And in terms of replicating the thickness, texture, and dollop of dairy yogurt, Silk is leading the charge in terms of food science. It's really exciting. Their vegan yogurts really do feel like conventional dairy yogurts. It's really amazing. I hope they will develop a sugar-free product soon. Hint, Hint!
In this recipe, I used the new Silk vanilla almond dairy-free yogurt alternative and my lassi was delicious. If you want to make this lassi nut-free you could use hemp, soy, or coconut milk and use the Silk vanilla soy yogurt alternative. If you're living soy-free and nut-free use coconut yogurt.
Either way, this dairy-free lassi is a winner. I'm excited to hear what you think!