For this week’s healthy eating segment on More Good Day Oregon, I blended up a deliciously dairy-free Vegan Mango Spinach Lassi. Check out the video as I make this simple smoothie recipe step-by-step…
The inspiration behind the Vegan Mango Spinach Lassi
This smoothie gets its inspiration from Indian cuisine, and a boozy mango margarita I used to enjoy at Portland’s old Bombay Cricket Club.
The restaurant, along with its legendary margaritas, may be gone — but my love for mango beverages remains. And this time, I’m channeling my craving into a healthier version.
In traditional Indian cuisine, mango lassi is made with fresh mango (or puree) and yogurt. This version uses frozen mango chunks because they’re pretty easy to find in most grocery stores. And, to benefit from gut-friendly probiotics — without having to deal with dairy drama — I use non-dairy yogurt such as cashew or coconut yogurt.
Sidenote: if you haven’t tried dairy-free yogurt yet, scope out your the dairy case (or non-dairy, as the case may be) at your local grocery. There are lots of great options to choose from these days. The consistency may be different than the full-fat Greek style yogurt I have loved in the past, but the dairy-free alternatives deliver creaminess and good flavor, without the digestive issues that a lot of us can experience with cow’s milk products.