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Recipes

Sweets:

Vegan Pumpkin Pie: (click to expand)
    Filling:
  • 15 oz Pumpkin Purée
  • 10 oz Silken Tofu, Firm
  • 12 Jumbo Medjool Dates (1 cup)
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/4 tsp Clove
  • 1/8 - 1/4 tsp Turmeric (depending on tolerance)
    Crust:
  • 1/2 cup Walnut
  • 3/4 cup Pecan
  • 1/4 cup Sunflower Seeds
  • 6 Jumbo Medjool Dates (1/2 cup)
  • 1 tsp Vanilla Extract
  1. Heat oven to 350° F with rack in center. Prepare a round, non-stick pie pan by greasing it or spraying with non-stick spray.
  2. Chop up walnuts, pecans & sunflower seed in food processor. Then add 1/2 cup dates & vanilla extract. Blend together in food processor until dates are well incorporated.
  3. Empty contents into pie pan, pressing into bottom & sides to form crust.
  4. Add pumpin, tofu, 1 cup dates, and spices into food processor / blender. Blend until well puréed (smooth and creamy).
  5. Pour or spoon filling into crust. Spread with spatula.
  6. Bake 350° F about 1/2 hour.
Plant-based, Dense Carrot Cake: (click to expand) Batch Meals Plant-based, Dense Carrot Cake
  • Author:
  • This dense carrot cake is free of refined sugars and oils, while also being 100% vegan! It is heavy and very filling.
    Cake:
  • 2 Tbs Flax Seeds, ground mixed with 1/2 cup Filtered Water
  • 3 3/4 cups Oat Flour
  • 3/4 cup Green Banana Flour
  • 2 tsp Baking Powder (880mg sodium / 496mg potassium)
  • 1 3/4 tsp Potassium Baking Soda [Potassium Bicarbonate] (3430mg potassium)
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Allspice
  • 1/4 tsp Nutmeg
  • 2 1/4 cups Jumbo Medjool Dates (about 27)
  • 1 1/2 cups Almond Coconut Milk (Unsweetened) (180mg Sodium / 255mg Potassium / 5.25mg Fat / 1.5g Sat Fat)
  • 1 1/2 Tbs Apple Cider Vinegar
  • 2 tsp Vanilla Extract
  • 3 cups Grated Carrots
  • 1/2 cup Raisins (soft)
  1. Prep Icing: Place cashews & dates into blender, pressing down into bottom.
  2. Pour on almond milk & add lemon zest & vanilla extract.
  3. Place in fridge for 1 hour.
  4. Afterwards, blend at high speed until smooth & creamy. Transfer to container & chill.
  5. Cake: Preheat oven to 350° F.
  6. Mix 1/2 cup water & flax meal allowing to sit.
  7. In large mixing bowl, add oat flour, green banana flour, baking powder, baking soda & spices. Mix.
  8. Blend dates, almond milk, vanilla & apple cider vinegar together in blender.
  9. Pour into bowl with dry mixture, adding flax mixture. Stir.
  10. Add carrots & mix thoroughly.
  11. Pour onto parchment paper lined 9 x 13 inch cake pan & smooth.
  12. Bake for 25 to 30 minutes until springy when pressed. Let cake cool. And apply icing.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 10 Servings
  • Fat: XXg (Sat Fat per serving)
    Sodium: 118mg (per serving)
    Potassium: 435mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Mixed Berry Sheet Cobbler: (click to expand) Batch Meals Mixed Berry Sheet Cobbler
  • Adapted by:
  • A delicious low fat berry cobbler that requires very little prep work!
    Ingredients:
  • 1 1/3 cup Organic Whole Wheat Pastry Flour
  • 1 Tbs Baking Powder (1320mg sodium / 744mg potassium)
  • 1 1/3 cup Soy Milk Unsweetened (100mg sodium / 466mg potassium)
  • 1/3 cup Maple Syrup
  • 2 tsp Vanilla
  • 2 1/4 cup Frozen Mixed Berries
  1. Preheat oven to 350ºF.
  2. Add flour & baking powder to large mixing bowl.
  3. Mix in vanilla, soy milk & maple syrup, combining well.
  4. Mix in berries.
  5. Pour into 8 x 8 baking Pyrex dish, lined with parchment paper.
  6. Bake for 45-50 min. (If using fresh berries bake for 5 min less)
  7. Remove & allow to cool for 30 minutes.
  8. Peel away paper, cut & serve.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 9 Servings
  • Fat: Xg (Sat Fat per serving)
    Sodium: 158mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Baked Apple Crumbles: (click to expand) Baked Apple Crumbles
    Ingredients:
  • 1/4 cup Raw Walnuts, finely chopped
  • 1/4 cup Organic Rolled Oats
  • 1 Tbs Raisins
  • 1 Tbs Almond Butter
  • 1 tsp Cinnamon
  • 4 large, firm Baking Apples, washed & cored
  • 1 tsp blended, peeled Lemon (or Lemon Juice)
  • 1 Tbs Date Syrup (or 2 tsp Maple Syrup)
  1. Preheat oven to 350ºF.
  2. In food processor, combine walnuts, oats, raisins, almond butter & cinnamon. Pulse until well mixed. Set crumbled mixture aside.
  3. Peel apples about one-fourth down from top. Rub exposed part of apples with lemon to prevent discoloration.
  4. Stuff crumble mixture into center of cored apples. Drizzle date syrup over crumble mixture, dividing evenly.
  5. Arrange apples upright in shallow baking dish & pour in 1/2 cup of water. Cover & bake until tender, about 1 hour. Serve warm.
  6. EXTRA LARGE APPLES: Use 2 extra large apples in place of 4 large ones.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 4 Servings
  • Fat: Xg (Sat Fat per serving)
    Sodium: XXmg (per serving)
  • Albo-Rating: 5 by 3 test standards
Oatmeal Cranberry Pumpkin Pecan Cookie: (click to expand) Batch Meals Oatmeal Cranberry Pumpkin Pecan Cookie
  • Author:
  • These cookies are a delicious, super healthy treat, packed with nutrition and not much refined oil.
    Ingredients:
  • 1/4 Cup Expeller Pressed Canola Oil (56g Fat / 4g Sat Fat)
  • 1 Cup Date Sugar
  • 1 Tbs Black Strap Molasses
  • 3/4 Cup Pumpkin Purée
  • 1 tsp Vanilla Extract
  • 2 Flax Egg (2 Tbs ground flaxseed + 6 Tbs water)
  • 1.5 Whole Wheat Pastry Flour (or Oat Flour for Gluten Free)
  • 3/4 tsp Potassium Baking Soda [Potassium Bicarbonate]
  • 1/4 tsp Iodized Salt (575mg sodium)
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/8 tsp Clove
  • 2 Cup Old Fashioned Rolled Oats
  • 1 Cup Dried Cranberries
  • 1 Cup Raw Pecans, chopped (71g Fat / 6g Sat Fat)
  1. Preheat oven at 350° F. Prepare 2 large baking sheet, by lining them with silicone baking mats.
  2. WET: In blender, add flax seed powder & water. Blend until foamy.
  3. Blend oil, molasses, pumpkin purée, date sugar, flax egg mixture & vanilla extract until smooth.
  4. DRY: In medium size bowl, mix together flour, baking soda, salt & spices.
  5. Add flour mixture to wet ingredients, combining well using spatula.
  6. Stir in oats, nuts, then dried fruit.
  7. Drop batter by heaping tablespoon, 2 inches apart.
  8. Wet hands & flatten cookies so that they are 1/2 inch thick.
  9. Bake for 12-15 minutes or until edges are golden brown.
  10. Remove from oven & cool on baking sheet for 5 minutes before eating.
  • Prep time:
    Cook time:
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  • Yield: 26 Servings
  • Fat: 0.38g (Sat Fat per serving)
    Sodium: 22mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Plant Based Peanut Butter Cookies: (click to expand) Batch Meals Plant Based Peanut Butter Cookies
  • Author:
  • These unrefined peanut butter cookies are soft and nutritious!
    Ingredients:
  • 1 cup Homemade Crunchy Peanut Butter (112mg Fat / 16g Sat Fat)
  • 1 cup Date Sugar
  • 1 tsp Vanilla Extract
  • 1/2 cup (+ 2 Tbs, depending on PB consistency) Almond Coconut Milk (Unsweetened) (60mg Sodium / 1.75mg Fat / 0.5g Sat Fat)
  • 2 Tbs Unsweetened Apple Sauce (10mg sodium / 45mg potassium)
  • 1 Tbs Flax Seeds, ground
  • 1/4 tsp Iodized Salt (575mg Sodium)
  • 1/4 cup Oat Flour
  • 3/4 cup Soft White Whole Wheat Flour
  • 1/4 tsp (rounded) Potassium Baking Soda [Potassium Bicarbonate]
  • 1/2 tsp Cream of Tartar
  1. Preheat oven to 350° F.
  2. Mix apple sauce, almond milk, salt & flax in small measuring cup.
  3. Mix peanut butter, date sugar & vanilla extract in mixing bowl. Then add liquid & mix.
  4. In separate bowl, sift oat & wheat flour along with baking soda & cream of tartar. Incorporate into peanut butter mixture.
  5. Roll dough into 2 tablespoon sized balls, & place on cookie sheet lined with silicone baking mat. Mash perpendicularly with fork.
  6. Bake for about 13 minutes. Allow cookies to cool completely before removing from pan.
  7. NOTE: Peanut butter is blended in Vitamix from unsalted roasted peanuts. 1/2 cup crushed peanuts are mixed with peanut butter to make "crunchy".
  • Prep time:
    Cook time:
    Total time:
  • Yield: 15 Servings (15 Cookies)
  • Fat: 1.1g (Sat Fat per serving)
    Sodium: 43mg (per serving)
  • Albo-Rating: 5 by 3 test standards
5 Minute Berry Cobbler: (click to expand) Summer Meal 5 Minute Berry Cobbler
  • Adapted by [source]
  • This quick berry Cobbler is a great way to get a serving of berries, in an easy, healthy treat.
  1. In small microwave safe serving dish, heat berries, sugar, & cornstarch for 30 seconds. Then mix thoroughly.
  2. In separate bowl, mix remaining ingredients to make a batter.
  3. Spoon batter on top of berries & microwave 70 seconds.
  4. Check topping for doneness & microwave additional time if needed.
  • Prep time:
    Cook time:
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  • Yield: 1 Serving
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
  • Albo-Rating: 5 by 3 test standards
Healthy Single Serving Brownie: (click to expand) Summer Meal Healthy Single Serving Brownie
  • Adapted by [source]
  • This is a super fast, vegan brownie recipe, created from all whole foods.
    Ingredients:
  • 1 Medium Overripe Banana
  • 1 Tbs Chopped Pecans (4.9g Fat / 0.4g Sat Fat)
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 2 Tbs Cacao Powder (1.2g Fat / 0.8g Sat Fat)
  • 1 Tbs Date Sugar
  • Cacao Nibs (as topping)
  1. Grease microwave safe bowl or mug & set aside.
  2. Mash banana very well add pecans, cacao powder, date sugar & almond butter. Mix until fully blended.
  3. Transfer to mug. Top with Cacao Nibs.
  4. Microwave (900w) for 2 minutes.
  • Oven Option: Bake for 10-12 minutes at 350° F until just cooked.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 1 Serving
  • Fat: 2.7g (Sat Fat per serving)
    Sodium: 0mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Sweet Potato Brownies: (click to expand) Batch Meals Sweet Potato Brownies
  • Author:
  • This gluten-free vegan brownie recipe is full of omega 3s, carotenoids, anti-oxidants and whole grains.
    Ingredients:
  • 500g Sweet Potatoes (2 medium), peeled & cut in half
  • 12 Jumbo Medjool Dates, pitted
  • Liquid from 1 can of Chickpeas
  • 5 Tbs Maple Syrup
  • 80g Almond Flour (40g Fat / 3g Sat Fat)
  • 120g Oat Flour
  • 1/2 cup Cacao Powder
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 1 Tbs Expeller Pressed Canola Oil (14g Fat / 1g Sat Fat)
  • 2 Tbs Applesauce
  • 1 tsp Baking Powder (440mg sodium / 248mg potassium)
  • 1 tsp Vanilla Extract
  • 1/2 cup Walnuts, chopped (39g Fat / 3.7g Sat Fat)
  1. Preheat oven to 350 F.
  2. Place sweet potato into casserole dish with 1/2" water, covering with lid. Microwave for 15-20 minutes, until very soft & easily pierced with fork.
  3. Drain liquid from casserole dish & transfer sweet potatoes to food processor, adding dates & chickpea liquid. Blend until smooth.
  4. Add remaining ingredients (except walnuts). Blend until smooth.
  5. Line 9 x 9 baking pan with parchment paper. Spoon in mixture, adding layer of walnuts.
  6. Cook for 45-50 minutes until fork comes out clean.
  7. Remove pan & allow to cool for at least 10 minutes.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 16 Servings
  • Fat: 6.9g (per serving)
    Saturated Fat: 0.6g (per serving)
    Added Sugar: 4g (per serving)
    Sodium: XXmg (per serving)
  • Albo-Rating: 5 by 3 test standards
Maple Pecan Granola: (click to expand) Maple Pecan Granola
  • Author:
  • This is a quick homemade granola recipe, formulated to have a good balance of nutrition and yumminess!
    Ingredients:
  • 1 cup Whole Wheat Flour
  • 3 cup Rolled Oats
  • 1/2 cup Finely Shredded Coconut (40g Fat / 24g Sat Fat / 4g Sugar)
  • 1 cup Chopped Pecans (80g Fat / 6g Sat Fat / 4g Sugar)
  • 3/8 cup Water
  • 1/4 cup Expeller Pressed Canola Oil (56g Fat / 4g Sat Fat)
  • 3/8 cup Maple Syrup (80g Sugar)
  • 2 Tbs Molasses (28g Sugar)
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  1. Preheat oven to 250° F. Line large cookie sheet with silicone baking mat.
  2. In first bowl, mix flour, oats, coconut, pecans & cinnamon.
  3. In second large bowl, whisk together water, oil, maple syrup, molasses & vanilla.
  4. Add dry ingredients to wet, a little at a time, mixing thoroughly.
  5. Spread evenly on cookie sheet & place on center rack of oven. Bake for 1 hour.
  6. Cool thoroughly. Break up pieces of granola & store in air tight container, up to 2 weeks.
  • Prep time:
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  • Yield: 8 cups (16 servings)
  • Fat: 2g (Sat Fat per serving)
    Sodium: 0mg (per serving)
    Sugar: 7g (per serving)
  • Albo-Rating: 4.5 by 3 test standards


No Bake:

Strawberry-Banana Nice Cream: (click to expand) Summer MealBatch Meals Strawberry-Banana Nice Cream
  • Author: [How Not to Die Cookbook]
  • This ice cream is your new soft serve go to. No more added sugar and dairy fat!
    Ingredients:
  • 4 Frozen Overripe Bananas (broken into chunks before freezing)
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 1 cup sliced Strawberries
  • 1/2 tsp Vanilla Extract (or 1" to 1.5" piece Vanilla Bean, split & scraped)
  1. Combine bananas & almond butter in food processor, blending until smooth & creamy.
  2. Add strawberries & vanilla. Pulse to mix well, leaving some solid bits of strawberry throughout.
  3. Transfer nice cream to airtight container & freeze for 30 minutes for soft serve. Freeze for 1 to 2 hours for firmer texture.
  4. If nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving.
  5. TIP: Stockpile some ripe banana chunks in freezer to have on hand as desired.
  • VARIATIONS:
  • Peanut Butter Banana: Omit strawberries & use peanut butter instead of almond butter.
  • Chocolatey Banana: Instead of strawberries, add cocoa powder.
  • Very Cherry: Replace strawberries with fresh or frozen pitted cherries.
  • Matcha: Blend powdered matcha green tea & blended frozen bananas. (Make sure matcha is sourced from Japan, not China, due to lead contamination concerns.)
  • Prep time:
    Cook time:
    Total time:
  • Yield: 4 Servings (1/2 cup Each)
  • Fat: 0.4g (Sat Fat per serving)
    Sodium: 0mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Cinnamon Spiced Pecan-Banana Nice Cream: (click to expand) Summer MealBatch Meals Cinnamon Spiced Pecan-Banana Nice Cream
  • Author:
  • This ice cream is rich and delicious. A perfect replacement for praline pecan ice cream!
    Ingredients:
  • 6 Frozen Overripe Bananas (broken into chunks before freezing)
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 1/2 cup toasted, then chilled, chopped Pecans
  • 2 Jumbo Medjool Dates
  • 2 tsp ground Cinnamon
  • 1/2 tsp ground Ginger
  • 1/8 tsp ground Allspice
  • 2 tsp Vanilla Extract
  1. Chop & toast pecans. Then chill in freezer.
  2. Combine bananas, dates, almond butter, spices & vanilla in food processor. Blend until smooth & creamy.
  3. Add pecans. Pulse to mix well, leaving solid bits of pecan throughout.
  4. Transfer nice cream to airtight container & freeze for 30 minutes for soft serve. Freeze for 1 to 2 hours for firmer texture.
  5. If nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving.
  6. TIP: Stockpile some ripe banana chunks in freezer to have on hand as desired.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 4 Servings (1 cup Each)
  • Fat: xxg (Sat Fat per serving)
    Sodium: 0mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Berry Chocolate Chia Pudding: (click to expand) Summer Meal Berry Chocolate Chia Pudding
  • Author: [How Not to Die Cookbook]
  • This is an amazing whole food chocolate pudding that is completely free of added sugar and dairy fat!
    Ingredients:
  • 1/2 ripe Hass Avocado, halved & pitted
  • 1 1/4 cups Frozen Cherries (or strawberries, blueberries, or other berries)
  • 3 Tbs unsweetened Cacao Powder
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 1/2 cup Date Syrup *
  • 1 1/2 cups Almond Coconut Milk (Unsweetened)
  • 1/4 cup Chia Seeds
  1. * NOTE: Soak 4 Medjool Dates in 1/4 cup boiling water (totaling 1/2 cup volume) then blend.
  2. Scoop out flesh from avocado & place it in a high-speed blender or food processor.
  3. Add cherries, cacao powder, almond butter, date syrup & almond milk. Blend until completely smooth and then pour into a bowl.
  4. Whisk in chia seeds until evenly distributed.
  5. Cover & refrigerate for at least 8 hours.
  6. Divide pudding among four small dessert bowls, garnish as desired & refrigerate for 20 minutes before serving.
  7. Garnish with: Fresh berries, raw slivered almonds or cacao nibs.
  • Prep time:
    Cook time: (chill time)
    Total time:
  • Yield: 4 Servings (3/4 cup Each)
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
  • Albo-Rating: 5 by 3 test standards
Mango Coconut Balls: (click to expand) Summer MealBatch Meals Mango Coconut Balls
  • Adapted by [source]
  • These coconutty balls of goodness are a great tropical snack!
    Ingredients:
  • 1 cup Pineapple Juice
  • 2 cups Mango, diced
  • 2 ripe Bananas, diced
  • 1 tsp Vanilla Extract (or 3" piece Vanilla Bean, split & scraped)
  • 4 cups Shredded Coconut
  • 3/4 cup Toasted Shredded Coconut
  1. In small pot, cook pineapple juice, mango & bananas at medium low heat for 7 minutes.
  2. Add vanilla extract & mix. If using using vanilla bean, cook it during remaining 2 minutes.
  3. Transfer ingredients to food processor (with S blade) & add 4 cups of shredded coconut. Process until mixture is smooth but firm.
  4. Allow mixture to cool for 1 or 2 hours. Using small ice cream scoop or spoon, place about 2 Tbs into hands, rolling into 1.5 - 2 inch balls. Then roll onto toasted coconut.
  • Prep time:
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  • Yield: 40 Servings (40 Coconut Balls)
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
  • Albo-Rating: 5 by 3 test standards
Peanut-Chocolate Truffle Bites: (click to expand) Summer MealBatch Meals Peanut-Chocolate Truffle Bites
  • Adapted by
  • These little energy balls are packed full of nutrients.
    Ingredients:
  • 16 Jumbo Medjool Dates
  • 1/2 cup All Natural Peanut Butter
  • 1/4 cup Cacao Powder (2.4g Fat / 1.6g Sat Fat)
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Water
  • 1 cup Rolled Oats
  • 1/4 cup Chopped Pecans (19.6g Fat / 1.6g Sat Fat)
  1. Blend dates, peanut butter, cocoa & vanilla in food processor until smooth.
  2. Add water; process until soft.
  3. Transfer to bowl; stir in oats & pecans.
  4. Roll into 1-inch balls.
  5. Store in fridge or freeze for long-term storage.
  • Prep time:
    Cook time:
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  • Yield: 16 Servings
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
  • Albo-Rating: 5 by 3 test standards


Drinks:

Healthy Vegan Hot Chocolate: (click to expand) Healthy Vegan Hot Chocolate
  • Author:
  • This is a quick hot chocolate recipe made from scratch using no dairy or refined sugars.
  1. Pour almond milk into Nutri-Ninja quart cup. Add cocoa powder, date sugar and vanilla extract.
  2. Blend for 30 secs to create froth.
  3. Pour into 2 tall mugs. Microwave (900w) each mug separately for about 1 min 10 sec.
  • Prep time:
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  • Yield: 16 oz (2 servings)
  • Fat: 1g (Sat Fat per serving)
    Sodium: 120mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Pumpkin Pie Smoothie: (click to expand) Pumpkin Pie Smoothie
  • Author: [How Not to Die Cookbook]
  • This delicious pumpkin smoothie is full of nutrients and antioxidants. No added sugar or dairy fat!
    Ingredients:
  • 1 cup Filtered Water
  • 1/2 cup solid-pack Pure Pumpkin Purée
  • 1 small frozen Ripe Banana (cut into chunks before freezing)
  • 3 soft Medjool Dates, pitted
  • 1/4 tsp ground Turmeric (or 1/4" piece fresh turmeric, grated)
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/8 tsp Clove
  • 1 Tbs Smooth Almond Nut Butter (8.5g Fat / 0.75g Sat Fat)
  1. Combine all ingredients in high-speed blender & blend until smooth. Serve immediately.
  • Prep time:
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  • Yield: 2 Servings (1 cup Each)
  • Fat: 0.4g (Sat Fat per serving)
    Sodium: 0mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Plant-based Mango Lassi: (click to expand) Plant-based Mango Lassi
  • Adapted by: [source]
  • This is a delicious, dairy free, vegan mango drink that is perfect for a Summertime treat!
  1. Peel mango & slice pieces into blender.
  2. Remove pits from dates.
  3. Blend ingredients in blender until smooth & creamy.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 2 Servings
  • Fat: 0.5g (Sat Fat per serving)
    Sodium: 60mg (per serving)
  • Albo-Rating: 5 by 3 test standards