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Drink recipe · from the recipe book

Cherry Blueberry Coconut Cardamom Lassi

A thick, velvety coconut-and-tofu lassi with deep cherry-blueberry fruitiness, warm cardamom and a gentle date sweetness.

Cherry Blueberry Coconut Cardamom Lassi

Ingredients

  • 5½ oz150 gFirm tofucrumbled
  • ⅓ cup80 gCoconut milk, cannedstirred well
  • ¾ cup (180 ml)200 gAlmond milk, unsweetenedchilled
  • 1 cup pitted150 gSweet cherries
  • ¾ cup120 gFrozen blueberries, unsweetened
  • 1 date24 gMedjool dates, pittedchopped
  • 1½ tsp8 gLemon juice
  • ½ tsp1 gGround cardamom

Steps

  1. Chop the dates and crumble the tofu; stir the coconut milk in its can until smooth.
  2. Add the almond milk, coconut milk and dates to the blender and blend for 30 seconds to soften the dates.
  3. Add the tofu, cherries, blueberries, lemon juice and cardamom, then blend on high for 1 to 2 minutes until completely smooth and creamy, with no tofu bits left.
  4. Pour into two glasses over ice if you like, and serve cold right away.

Contains: Tree nuts, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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