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Drink recipe · from the recipe book

Salted Pineapple Mint Lassi with Black Pepper

Silky, tangy and lightly salty, with juicy pineapple brightness, cool mint and a gentle peppery, earthy cumin finish.

Salted Pineapple Mint Lassi with Black Pepper

Ingredients

  • 1 cup (240 ml)260 gSoy milk, originalchilled
  • 6½ oz180 gFirm tofuchilled, crumbled
  • 1¼ cups chunks200 gPineapplecut into chunks, chilled
  • 2½ tsp12 gLime juice
  • 1½ tbsp chopped8 gFresh mintleaves picked, a few reserved for garnish
  • ¼ tsp2 gSalt
  • ½ tsp1 gGround cumin
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: crumble the chilled tofu, cut the pineapple into chunks, and pick the mint leaves, setting 2 or 3 small sprigs aside for garnish.
  2. Make the plant-based yogurt base: put the tofu, the lime juice and half of the soy milk in the blender and blend until completely smooth and creamy, about 1 minute.
  3. Add the pineapple, the remaining half of the soy milk, the mint leaves (all but the reserved garnish), the salt, the cumin and the black pepper to the blender.
  4. Blend on high until frothy and smooth, about 45 seconds. Add a splash of cold water if you'd like it thinner.
  5. Pour into 2 glasses over ice, garnish with the reserved mint sprigs, and serve cold.

Contains: Soy.

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

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