Ingredients

• 2 pods cardamom
• 2/3 cup non-dairy yogurt
• 5 raw pistachios, shelled, plus extra, shelled and crushed, for garnish
• 1 tbsp pure maple syrup (see pro tip)
• 1/4 tsp rose water
• 1/4 tsp pure vanilla extract
• 2 tbsp filtered water, or more depending on the yogurt's thickness (optional)
• 6 ice cubes

Directions

1 Remove the cardamom seeds from their pods by smashing the pods with the back of a knife and scraping out the seeds.

2 In a blender, combine the yogurt, shelled pistachios, cardamom seeds, maple syrup, rose water and vanilla.

3 Blend for 30 seconds, or until well combined. If your blender has more than one setting, start on a low speed and slowly build up to the highest speed.

4 Taste and adjust flavour and/or add water if necessary (depending on the thickness of the yogurt).

5 Add the ice cubes and blend on high speed until smooth. If you can no longer hear the crunch of ice when you switch off the blender and hear the motor winding down, your cubes should be thoroughly pulverized.

6 Pour into a tall glass and serve topped with crushed pistachios.

Makes: 1 cup

Pro Tip: If you're serving this lassi as a dessert or special treat, add extra maple syrup to taste.

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Excerpted from The Greenhouse Cookbook: Plant Based Eating & DIY Juicing by Emma Knight, Hana James, Deeva Green and Lee Rietelman. Copyright 2017 by Penguin Canada. Excerpted with permission by Penguin Canada. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.