How to make vegan edibles?

How to make vegan edibles?

Cannabis is a miraculous and versatile plant that can be utilized in numerous ways to benefit the consumer and those around them. For vegans (those who do not consume products derived from animals, e.g. milk, cheese, yogurt, meat, poultry, eggs, fish, honey, etc.), it can sometimes be a challenge to allocate tasty, pre-made edibles at dispensaries or recreational pot shops. That’s why at times it is easier to make them yourself. However, cannabis edibles don’t actually just have to be limited to solely baked goods. In fact, medically beneficial marijuana can be consumed at any time of the day with just about every meal–even in a drink!

Each of the recipes below requires a foundational ingredient produced with cannabis. If you are accustomed to cooking with marijuana, then you might already have them on-hand and ready for use.

For the following recipes you’ll need one of the following:

  • Cannabutter
  • Cannabis oil

1. Vegan Cannabis Breakfast: Chia Seed Pudding

Not only nutritious and delicious, but chia seed pudding has been all the rage for quite some time now and for understandable reasons. This yummy breakfast is so scrumptious, you’ll feel as if you’re eating dessert without the added guilt. Additionally, it is a wonderful way to start your day, bringing you nutritious energy and healthy calories. It is completely vegan and quick to produce, especially overnight, so it can be ready to eat first thing in the morning.

Serves about 2-4 people.

Ingredients You’ll Need:

  • 1 cup of cannamilk (made with a non-dairy alternative)
  • 1 cup of unsweetened almond, soy or coconut milk
  • ½ cup of chia seeds
  • 1-2 tablespoons of maple syrup (to taste)
  • 2 tablespoons of vanilla extract
  • Fruits and other toppings (optional)

The Process:

  1. In a large bowl, mix together your cannamilk, unsweetened non-dairy milk, chia seeds, maple syrup, and vanilla extract.
  2. Place the mix into separate jars, or leave it in the bowl if you don’t mind not having the blend portioned out.
  3. Shake the container well or stir before placing it in the fridge covered. If it is convenient, stir the mix every 1-2 hours, at least for the first one or two times. It will take around 6 hours for the mix to be ready, and it can store for 5-6 days in your fridge.
  4. A brilliant idea is to shake the container right before bed, and then when you wake up the pudding will be ready to eat in the fridge.
  5. Serve your chia seed pudding either by itself or with some additional fruits or other toppings. Some ideas include berries, citrus, pineapple, bananas, granola, bee pollen, nuts, granola, muesli, coconut flakes, etc.

2. Avocados Stuffed with Cannabis Cashew Cream

Avocados are known for their multitude of health benefits, including being packed full of omega-3 and omega-6 acids, as well as other healthy fatty oils and numerous vitamins/minerals. This delectable recipe puts a slight twist on eating a basic avocado by adding in velvety cashew cream that is a 100% vegan alternative to other dairy-based products.

Ingredients You’ll Need:

  • 2 large avocados
  • ½ cup of purified water
  • 1-2 tablespoons of cannabis oil
  • 1 cup of cashews that have been soaked for 4 hours and rinsed
  • 1 tablespoon of nutritional yeast
  • ¼ clove of garlic
  • 2 teaspoons of lemon juice
  • 1 teaspoon of tamari
  • 1 teaspoon apple cider vinegar
  • ⅛-¼ teaspoon of sea salt

Optional Garnishes:

  • Chopped cloves
  • Chopped cherry tomatoes
  • Finely ground brazil nuts
  • Olive oil or balsamic vinegar drizzle

The Process:

  1. Begin by preparing your avocados. Cut them into halves, remove the pits and with one big scoop, remove the flesh from the skin in a single piece. Set these aside on a plate for future use.
  2. In a high-speed blender, combine the purified water, cannabis oil, soaked cashews, nutritional yeast, garlic, lemon juice, tamari, apple cider vinegar, and sea salt. Blend until a smooth texture is obtained.
  3. Using a spoon, fill up the avocado halves you prepared earlier with the cashew cream blend. Top them off by making them gorgeously presentable with optional garnishes such as chopped cloves, ground brazil nuts, chopped tomatoes, or an olive oil/balsamic vinegar drizzle.
  4. Serve and enjoy!

3. Vegan Vietnamese Rice Noodle Salad Infused with Marijuana

So refreshing and oh-so-healthy, this quintessential mid-day meal makes an exceptional addition to your daily dose of medicinal cannabis. It’s a Vietnamese classic that’s not only vegan-friendly but also contains potent amounts of marijuana, proving that literally just about everything can be combined with cannabis and still be delicious. Best of all, the actual preparation of this salad doesn’t require any cooking, at least as long as your noodles are precooked, so the ingredients are mostly raw.

Serves about 2-3 people. 25 minutes of prep time.

Ingredients You’ll Need:

For the dish:

  • 15o mg of rice vermicelli noodles
  • 1 sliced long English cucumber
  • 2 large, thinly sliced carrots
  • A wedge of finely chopped cabbage, green or red
  • 2 thinly sliced spring onions
  • 10 grams of rehydrated seaweed, wakame (optional)
  • 20 grams of thinly sliced pickled ginger (optional)
  • Black or white sesame seeds, for garnish (optional)

For the dressing:

  • 6 tablespoons of white sesame seeds
  • 1 tablespoon of sesame seed oil
  • 1-2 tablespoons of cannabis oil
  • 1 tablespoon of maple syrup
  • 2 teaspoons of rice vinegar
  • 2 teaspoons of lime juice
  • 4 tablespoons of gluten-free tamari or soy sauce
  • 3-4 teaspoons of hot chili paste (optional)

The Process:

  1. Begin by boiling your rice noodles in a large pot following the package instructions. These noodles usually cook quite quickly, once your water has been brought to a boil. Strain the noodles, rinse them with cold water and set them aside for future use.
  2. In a small frying pan, dry roast the white sesame seeds and then once they have been removed from heat, using a pestle and mortar or another grinding device, process the seeds down into a fine powder.
  3. In a medium-sized mixing bowl, combine the sesame powder you just made, sesame seed oil, cannabis oil, maple syrup, rice vinegar, lime juice, tamari/soy sauce, and hot chili paste. Adjust each ingredient to your taste and preference.
  4. Now it is time to assemble the salad. Rinse the noodles once more with cold water so that they have truly cooled down. In a large salad bowl, combine the cold rice noodles, sliced English cucumber, thinly slice carrots, finely chopped cabbage, thinly sliced spring onions, re-hydrated wakame, thinly sliced pickled ginger and sesame seeds for garnish together. Using tongs, toss the salad in the bowl and pour the sauce over. Give the salad one more big toss. Separate the portions into bowls, serve, eat and enjoy.

4. Vegan Cannabis Dessert: Vegan Peanut Butter Ganja Fudge

There’s almost nothing better on this planet than fudge! This rich and melt-in-your-mouth dessert item is not only out-of-this-world, but the recipe also involves 100% vegan peanut butter, so even those who don’t consume animal products can enjoy! Most of all, though, this recipe is really simple and does not require excellent cooking skills to produce.

Ingredients You’ll Need:

  • 1 cup of cannabutter (made from coconut oil)
  • 3 ½ cups of powdered sugar
  • 1 cup of peanut butter (room temperature)
  • 1 cup of cocoa
  • 1 teaspoon of vanilla extract

The Process:

  1. Begin by lightly greasing a baking dish with coconut oil or other mild-tasting cooking oil.
  2. In a medium to large saucepan on low to medium heat, start by gently heating up your coconut cannabutter. Stir in the powdered sugar using a spatula, until the two ingredients have completely combined. This could take a few minutes, so just keep stirring. Next, while still keeping the flame at low heat, stir in the cocoa. Finally, stir in the peanut butter and the vanilla extract.
  3. Distribute the mixture evenly into the baking dish you greased and set aside earlier. Place the mixture into the refrigerator for cooling. Remove once the dish’s contents are completely firm.
  4. Cut the fudge up into consumable squares, eat and enjoy!

5. The Ultimate Dinner: Zesty and Weedy Vegan Fettuccine Alfredo

A comforting, home-cooked classic which will not only leave you with the munchies but will also cure your munchies as well — this zesty and weedy vegan fettuccine alfredo is completely vegan but still lives up to its creamy and mouth-watering expectations. An incredible way to spice up your palate with an edible that just feels like a regular dinner, yet with an outlandish twist. This fettuccine alfredo recipe is simple to create, and serves as a splendid addition to a dinner party, or perhaps simply a cozy night in.

Ingredients You’ll Need:

  • 12 ounces of egg-free fettuccine pasta
  • 1 cup of cannamilk (made with a non-dairy alternative)
  • 1 cup of unsweetened non-dairy milk (soy, almond, coconut, etc.)
  • 4 ounces of non-dairy cream cheese
  • 1-2 teaspoons of lemon zest
  • 3 tablespoons of nutritional yeast
  • 3 tablespoons of sliced and blanched almonds
  • 1-2 tablespoons of cannabis oil (or olive oil if you don’t want the extra cannabis)
  • ½ cup of chopped fresh parsley
  • 3 cloves of garlic finely chopped
  • Sea salt and freshly ground black pepper (to taste)

The Process:

  1. Bring a large pot of water to a boil, adding in the egg-free fettuccine pasta. Cook the pasta for the length mentioned on the package directions. Once finished, strain the pasta, but set aside 1-2 cups of the hot pasta water for future use.
  2. In a blender, mix together the non-dairy milk, cannamilk, non-dairy cream cheese, almonds, lemon zest, nutritional yeast, sea salt, and black pepper. Blend until smooth.
  3. In a large skillet over medium heat, add the cannabis oil (or olive oil) and the chopped garlic. Stir the garlic until it turns soft and begins to brown and sizzle ever so slightly. In this same skillet, add to the fried garlic the non-dairy cream sauce mixture you just blended, and stir. Additionally, add in ½ cup of the pasta water you set aside earlier. Stir again and bring to a simmer. The sauce should be thick and creamy, (5-10 minutes is usually a sufficient amount of cooking time).
  4. Once the sauce is ready, throw in the previously cooked pasta. If desired, top off with one more tablespoon of cannabis oil. If the sauce is too thick, stir in some more of the pasta water. Serve the tossed pasta into separate bowls and top off with some sea salt, cracked black pepper and/or nutritional yeast.

If you are a vegan or simply interested in vegan recipes, and have been searching for the perfect dishes to create that are not only delicious but also brilliantly infused with cannabis, then these 5 bomb vegan marijuana edibles to make at home might be able to give you some exciting inspiration.

This Post Has 2 Comments

  1. Laura B.

    Thank you for this recipe! I tried a vanilla version but used ½ cup of chia seeds for 3 cups of regular milk because I don’t like it when it is too thick. I added half a vanilla bean. I used a large Mason jar and left it overnight in my fridge (making sure to shake the jar a few times especially in the first hour or so). It was perfect in the morning. I served it with a bit of maple syrup and fresh strawberries.

  2. Ray Santos

    Looks delicious. I was planning to make some vegan edibles this year for the holidays, may use this recipe. Thanks!

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