Vegan Macadamia Nuts & Cardamom Mango Lassi Recipe Info
Our amber velvet toasted macadamia nuts & ground cardamom mango lassi is not only delicious but also packed with protein. This smoothie utilizes a layered temperature technique where hot, freshly toasted macadamias are blended into frozen mango to create an instant emulsification, resulting in a velvety “thick-shake” consistency without any ice.
Serves: 2 in large glasses
Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes (for toasting)
Nutritional Information (per serving):
– Calories: 315 kcal
– Carbohydrates: 34g
– Protein: 9.5g
– Fat: 18g (Healthy fats from macadamias)
– Fiber: 6.5g
Vegan Macadamia Nuts & Cardamom Mango Lassi Recipe Ingredients
Creamy Base
– 2 cups of frozen mango chunks must be frozen for the thick-shake texture.
– 150 g silken tofu drained. This provides a smooth protein boost.
– 1/2 a cup of raw macadamia nuts to be toasted.
– 1 cup of coconut water for electrolytes and a light sweetness.
Botanical Infusion
– 1/4 of a tsp of ground cardamom which provides a floral, citrus-like warmth.
– 1/2 a tsp of fresh turmeric root finely grated. This enhances the golden colour.
– 1 tbsp of fresh lime juice.
– 1 pinch of pink himalayan salt that will electrify the mango flavour profile.
– 1 tbsp of agave nectar optional.
Vegan Macadamia Nuts & Cardamom Mango Lassi Recipe Cooking Instructions
Step 1
Place the raw macadamia nuts in a small, dry skillet over a medium heat. Toast them for 4–5 minutes, shake the pan frequently, until they are golden brown and smell like warm butter. Do not let them cool. Adding the warm nuts to the frozen mango creates a unique “tempering” effect that makes the smoothie exceptionally creamy.
Step 2
Grate the fresh turmeric root directly into your blender jar. If you don’t have fresh turmeric, you can use a 1/4 tsp of high-quality powder, but fresh provides a bright, earthy zing that is lost in the dried version.
Step 3
Add the frozen mango, silken tofu, coconut water, cardamom, lime juice, and pink salt to the blender. Then finally, tip in the hot toasted macadamia nuts.
Step 4
Start the blender on the lowest setting and quickly increase to high. Blend for 60–90 seconds. The heat from the nuts and the friction of the blades will slightly soften the outer edges of the frozen mango, creating a velvet texture that feels like you’re eating your very own soft-serve plant-based ice cream.
Step 5
Lastly pour into chilled glasses. Garnish with a tiny sprinkle of extra cardamom on top and a thin slice of fresh lime.
Caavakushi Team Tip
If you want a Sunset Effect, drizzle a teaspoon of pomegranate juice down the side of the glass after pouring; it will sink to the bottom and create a beautiful red-to-orange gradient.
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