The good thing about cannabis is it can swiftly be a part of your vegan lifestyle and add a twist to your regular food. Cannabis is a versatile herb as, used in the form of
cannabis cooking oil, canna milk, powder, and many other forms. It can bring a new texture, a spark of rustic flavors, potential health benefits and not to forget the high.
Curious to try some excellent cannabis vegan dishes? Here is what we recommend.
1. Cannabis banana Sundae
- ½ teaspoon vanilla extract
- 2 tablespoon honey
- 3 tablespoon cocoa powder
- 2 tablespoon lemon juice
- ⅓ cup toasted coconut powder
- 3 tablespoons of cannabis oil
- 3 bananas, peeled and sliced
Toss the lemon juice on the banana slices and keep in the freezer.
In a separate bowl, put together cannabis oil, cocoa powder, honey, and vanilla extract and whisk.
Puree the frozen banana in a food processor until it turns into a smooth paste. Divide the banana puree in four servings, topped with the sauce and coconut powder. Serve immediately.Besides this, to complete your vegan meal , one can eat weed gummies canada which comes in various flavors.
2. Peanut butter cannabis fudge
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1 cup of cocoa powder
- 1 cup of cannabis oil
- 3 1/2 cups, sugar powdered
In a large saucepan over low heat, melt cannabis oil and add powdered sugar.
Keep stirring and gradually add peanut butter, cocoa butter, and vanilla extract. Pour the mixture in a light greased pan and refrigerate until cooled.
Once the fudge is cool and hard, cut into square pieces and enjoy.
3. Overnight Cannabis chia pudding
- 2 tablespoon of vanilla extract
- 2 tablespoon maple syrup
- ½ cup chia seeds
- 1 cup milk (soy/almond/coconut)
- 1 cup canna milk
In a large bowl, put together canna milk, unsweetened soy milk, chia seeds, maple syrup, and vanilla extract and mix well.
Pour out this mixture dividing into equal portions into four jars and keep in the fridge for a night.
Top it with some fresh fruit to get a healthy punch in your breakfast.
4. Fettuccine alfredo
- 12 ounces of eggless fettuccine pasta
- 1cup non-dairy canna milk
- 1 cup unsweetened non-dairy milk (soy/almond/coconut)
- 4 ounces non-dairy cream cheese
- 1-2 teaspoons lemon zest
- 3 tablespoons nutritional yeast
- 3 tablespoons blanched almonds thin sliced
- 1-2 tablespoons cannabis oil
- ½ cup fresh parsley chopped
- 3 cloves chopped garlic
- Sea salt and black pepper to taste.
In a large pot, bring water to boil and add pasta. Cook the pasta for the length of time mentioned on the pack. Drain the pasta, keeping aside 1-2 cups of the stalk to use later.
In a blender, put together non-dairy milk, canna milk, cream cheese, lemon zest, yeast, almonds, salt, and pepper. Blend until smooth to a white sauce consistency.
In a skillet over medium heat, add oil (canna/olive oil) and toss garlic in it. When it turns golden brown, add the white sauce and half a cup of pasta stalk and bring it to simmer. Cook until it is thick and creamy, it will usually take 7 to 10 minutes.
Throw the cooked pasta in the sauce and stir well. Add chopped parsley and serve.
5. Infused guacamole
- 4 ripe avocados peeled and cut into cubes
- 1 onion large, diced
- ½ cup green onions finely chopped
- ½ cup cherry tomatoes finely chopped
- 2 limes juiced
- 1 jalapeno pepper
- 2 cloves garlic
- Sea salt as per taste
- 1 ounce of cannabis oil
Put all the ingredients ( except for the salt) in the blender and blend until it turns into a smooth paste.
Add salt and mix before you pour it in a bowl. Your delicious guacamole is ready.
Serve with salad, nachos or chips for an extra punch of flavors. You can also keep it in the fridge to eat later.
6. Pumpkin spice pancake
- 1 cup coconut, almond or soy milk
- 1 tablespoon fresh lemon or orange juice
- ¼ cup canna oil
- 2 tablespoon agave nectar or another sweetener
- 3 bananas (overripe)
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- 1 banana for topping
Mix milk and orange/lemon juice and let it rest for 5 to 6 minutes.
In a separate bowl, sift flour, baking powder, baking soda, and all spices. Set aside these dry ingredients.
In another bowl peel the bananas and mash them with the help of the fork, trying to remove the lumps. Add oil, agave nectar, vanilla extract, and milk-juice mixture to it.
Now add dry ingredients to this mixture, slowly beating it to remove lumps.
In a medium skillet, pour this mixture spreading them into the pancake, add little oil and flip over once it is brown.
Serve with banana and agave nectar.
7. Cannabis-infused creamy potato soup
- 3 tablespoons canna-oil
- 1 onion, chopped
- 4 cloves garlic
- 3 carrots, sliced
- 3 pounds potatoes, peeled and chopped.
- 1/2 teaspoon thyme
- 3 cups vegetable broth
- 15-ounce coconut milk
- Sea salt, to taste.
In a pot add canna oil and lightly saute garlic and onion until golden brow.
Add potatoes, thyme, and vegetable broth. Cook until potatoes are tender.
Throw the mix a blender and blend well. Add coconut milk and blend once more. Add salt and serve.
People choose a vegan lifestyle for many reasons, it reduces the risk of many diseases and lets you live healthily. Also, you are giving your contribution to preventing cruelty towards animals. Since the animal-based product is off the table for you, vegan cooking might take an effort. If you welcome any variations in your vegan food, you can try your hands on cannabis with these sumptuous meals and see how good it gets.
Nancy is a blogger who loves to write especially in the Cannabis vertical. She has written many informative blogs on other verticals too.