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Drink recipe · from the recipe book

Salted Pineapple Ginger Soy Lassi

A frothy, creamy, plant-based lassi with bright pineapple, a peppery ginger bite and a savory hint of cumin and salt.

Salted Pineapple Ginger Soy Lassi

Ingredients

  • 5½ oz150 gFirm tofucubed and well chilled
  • ¾ cup (180 ml)200 gSoy milk, originalchilled
  • 1 cup chunks150 gPineapplecut into chunks and chilled
  • ⅓ cup80 gWaterice-cold
  • 1 tbsp15 gLime juice
  • 2 tbsp grated12 gFresh gingerpeeled and finely grated
  • ¼ tsp2 gSalt
  • ½ tsp1 gGround cumin
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare everything first: cube the tofu, cut the pineapple into chunks, peel and grate the ginger, and keep the tofu, pineapple, soy milk and water chilled.
  2. Put the tofu, soy milk and lime juice in the blender and blend until completely smooth and creamy, about 1 minute; this is your plant-based yogurt base.
  3. Add the pineapple, ginger, salt, cumin and black pepper to the blender.
  4. Add the water and blend on high for 30 to 45 seconds until frothy and silky.
  5. Pour into two glasses over ice and serve right away.

Contains: Soy.

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

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