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Drink recipe · from the recipe book

Salted Coconut Cardamom Mint Lassi

A creamy, gently tangy lassi with a coconut-rich body, cool fresh mint and a warm whisper of cardamom and ginger, finished with a savory pinch of salt.

Salted Coconut Cardamom Mint Lassi

Ingredients

  • 5½ oz150 gFirm tofucrumbled
  • 1 cup (240 ml)250 gAlmond milk, unsweetenedchilled
  • ¼ cup60 gCoconut milk, cannedstirred well, chilled
  • ½ lime, juiced20 gLime juice
  • 1½ tbsp chopped8 gFresh mintleaves picked, divided
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround ginger
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt

Steps

  1. Pick the mint leaves from their stems and set aside a few small leaves (about one quarter of the mint) for garnish; the remaining three quarters go into the blender.
  2. Pour the almond milk and the coconut milk into the blender, then add the crumbled tofu and the lime juice.
  3. Add the cardamom, ground ginger, cumin, salt and the three quarters of the mint reserved for blending.
  4. Blend on high for 1 to 2 minutes, until completely smooth and frothy with no specks of tofu.
  5. Pour the lassi over ice into two glasses.
  6. Garnish each glass with half of the reserved mint leaves and serve cold.

Contains: Tree nuts, Soy.

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

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