By definition, a vegan diet excludes products that are derived from animals. Some of these products include yogurt, milk, eggs, cheese, fish, poultry, and honey, to name just a few. For those who are staunch vegans, it can be daunting to get premade vegan edibles at recreational shops and cannabis dispensaries. What if they accidentally contain something that isn’t vegan?
For this reason, sometimes it is easier to make them at home. Yet, cannabis edibles are not exclusively limited to baked goods. Cannabis enthusiasts can attest to the fact that you can consume your favorite marijuana product any time with just about any meal, including drinks, and many of these recipes are vegan-friendly. This article focuses on some of these awesome vegan cannabis edibles that you can make in the comfort of your home.
Basics for Cannabis-infused Edibles
Most of the recipes involving cannabis have certain basic foundational ingredients. If you have experience cooking with marijuana, then you are probably familiar with most of them or even already have some of them ready to use. For the sake of interested vegan individuals and newbies, most cannabis-infused edibles use the following ingredients:
- Cannabis oil
The last two are just milk and butter made using cannabis, and we will explain how to make cannamilk later on. Once you get your hands on these foundational ingredients, you are ready to start making the vegan cannabis edibles below.
1. Cannabis-infused Vegan Vietnamese Rice Noodle Salad
This vegan-friendly midday meal is a Vietnamese classic that packs a substantial dose of pot. If your noodles are already precooked, this salad will not require any further cooking. For the recipe below, preparation will take about 25 minutes and serve about two to three people.
For the dish, you will need:
- English cucumber – 1 slice
- Finely chopped red or green cabbage – A wedge
- Thinly sliced carrots – Two large ones
- Thinly sliced spring onions – Two large ones
- Rice vermicelli noodles – 150 mg
- White or black sesame seeds (optional, for garnish)
- Wakame rehydrated seaweed (optional) – 10 grams
- Pickled ginger, thinly sliced (optional) – 20 grams
For the dressing, you will need:
- Cannabis oil – 1 to 2 tablespoons
- Sesame seed oil – 1 tablespoon
- White sesame seeds – 6 tablespoons
- Rice vinegar – 2 teaspoons
- Maple syrup – 1 tablespoon
- Lime juice – 2 teaspoons
- Soy sauce or gluten-free tamari – 4 tablespoons
- Hot chili paste (optional) – 3 to 4 teaspoons
- Following the package instructions, boil the rice noodles in a large pot. Once the water comes to a boil, these noodles cook quickly. After this, strain and rinse them in cold water and put them aside.
- Then, dry roast the white sesame seeds in a small frying pan. Once done, use a grinding device such as a pestle and mortar to grind them into a fine powder.
- Mix this powder with cannabis oil, sesame seed oil, rice vinegar, maple syrup, soy sauce/tamari, hot chili paste, and lime juice in a medium-sized bowl.
- To assemble the salad, rinse the rice noodles with cold water one more time to ensure they are cool. Now, combine the rice noodles with the rest of the ingredients in a large salad bowl.
- Pour the sauce over the salad and toss it using tongs. Repeat the toss one more time.
- Separate the salad into portions in bowls and enjoy your cannabis edible.
2. Cannabis Cashew Cream With Avocados
According to nutritionists, avocados pack a myriad of health benefits. They contain numerous minerals, vitamins, healthy fatty oils, and omega-3 and omega-6 acids. For cannabis-loving vegans, this mouthwatering recipe puts a little twist on eating a plain avocado by stuffing it with some delectable cashew cream. This cannabis edible is 100 percent vegan. Here is how to make this exemplary cannabis edible at home and serve at least four people.
To make the cashew cream, you will need:
- Avocados – 2 large ones
- Cannabis oil – 1 to 2 tablespoons
- Nutritional yeast – 1 tablespoon
- Lemon juice – 2 teaspoons
- Purified water – half a cup
- Garlic – a quarter of a clove
- Sea salt – an eighth to a quarter of a teaspoon
- Cashews, soaked for at least four hours and rinsed – 1 cup
- Tamari – 1 teaspoon
- Apple cider vinegar – 1 teaspoon
For garnish (optional), you will need:
- Chopped cloves
- Finely ground Brazil nuts
- Balsamic vinegar drizzle or olive oil
- Chopped cherry tomatoes
- Prepare the avocados by cutting them into halves and removing the pits and the flesh from the skin. You should do this in a single piece with a single big scoop and then set them aside.
- Using a blender set on high speed, blend the cannabis oil, purified water, cashews, apple cider vinegar, lemon juice, garlic, nutritional yeast, sea salt, and tamari until the texture is smooth.
- Use a spoon to fill the scooped avocado halves with the cashew cream you just blended.
- To make the whole presentation gorgeous, top it off with the optional garnishes mentioned above, and enjoy yet another awesome vegan cannabis edible.
3. Marijuana Chia Seed Pudding
If you are accustomed to waking up with a craving for weed but you are not in the right state to smoke some yet, this awesome breakfast solution is perfect for you. People who have tried this pudding say that it is just like eating a dessert. Furthermore, it is a refreshing way to start your day because this edible gives you healthy calories and nutritious energy. It is easy to make and 100 percent vegan. If you are up for it, you can prepare it before you go to sleep, and it will be ready in the morning. Here is how you can make this sumptuous cannabis edible at home.
For a serving of two to four people, here is what you need:
- Soy, coconut, or unsweetened almond milk – 1 cup
- Non-dairy alternative cannamilk – 1 cup
- Vanilla extract – 2 tablespoons
- Chia seeds – half a cup
- Maple syrup (to taste) – 1 to 2 tablespoons
- Optional toppings, such as fruits
- In a large bowl, start by mixing the non-dairy cannamilk, maple syrup, vanilla extract, and chia seeds in a large bowl.
- Then, leave it in a bowl or portion it out by placing it in separate containers.
- Stir or shake the containers well, cover them, and then refrigerate them. If you have the time, it is advisable to stir the mix every one to two hours for the first few hours. Usually, this dish should be ready in about six hours and can remain in the fridge for about six days.
- If you wish, you can serve this pudding with some fruits to top it off, such as pineapple, berries, bananas, citrus, or granola, just to name a few.
4. Cannabis-infused Creamy Potato Soup
This creamy cannabis-infused potato soup is 100 percent vegan and mouthwatering. Emphasis is on the creaminess and the potent effects of marijuana in this dish. This awesome soup is ideal on a wintry, cool, or autumn day. Yet even in summer, your taste buds will appreciate this amazing cannabis edible.
Here is how to make it at home.
To make this soup, you will need:
- Cannabis oil – 3 tablespoons
- Minced garlic – 4 cloves
- Peeled and chopped potatoes – 3 pounds
- Peeled and sliced carrots – 3 medium-sized ones
- Dried thyme – 5 teaspoons
- Chopped onion – 1 large one
- Sea salt
- Full-fat coconut milk – 15 ounces can
- Vegetable broth – 3 cups
- Put the pot over medium heat and add a few tablespoons of the cannabis oil.
- Then, add the garlic and onions into the heated pot and fry briefly until the onions are translucent.
- Stir with a wooden spoon to ensure the mixture does not burn. If necessary, you can adjust the heat accordingly.
- Next, add the thyme, carrots, vegetable broth, and potatoes.
- Continue cooking until the potatoes are well done.
- After that, place the mix in a high-speed blender and blend until you achieve a smooth texture.
- Next, add the full-fat coconut milk and blend some more.
- Add some salt to taste, and your creamy cannabis edible is ready to eat.
5. Zesty Cannabis-infused Fettuccine Alfredo
If you want an awesome vegan way to spice up your palate with a cannabis edible that feels like your everyday dinner, this dish is perfect for you. The fettuccine alfredo recipe is quite easy to make and can be an ingenious addition to a dinner party or for one of those days when you just want a cozy night in. Here is how you can make this incredible weed-infused dish in the comfort of your home.
This recipe serves about four people and takes around 35 minutes to prepare. Here is what you need:
- Egg-free fettuccine pasta – 12 ounces
- Cannabis oil – 1 to 2 tablespoons
- Unsweetened non-dairy milk such as coconut, soy, or almond – 1 cup
- Non-dairy cannamilk – 1 cup
- Non-dairy cream cheese – 4 ounces
- Lemon zest – 1 to 2 teaspoons
- Finely chopped garlic – 3 cloves
- Chopped fresh parsley – half a cup
- Nutritional yeast – 3 tablespoons
- Freshly ground black pepper
- Sea salt
- Blanched and sliced almonds – 3 tablespoons
- Add the egg-free fettuccine pasta to a large pot of boiling water and cook as directed on the package.
- Set aside about one to two cups of the pasta water.
- Then, use a blender to combine the almonds, nutritional yeast, non-dairy cream cheese, cannamilk, non-dairy milk, black pepper, lemon zest, and sea salt. Blend the mixture to a smooth texture.
- Put a large skillet over medium heat after adding the cannabis oil and the chopped garlic. Stir until the garlic softens and starts browning.
- Next, add the mixture you just blended into the same skillet and stir some more.
- Now, you can add half a cup of the pasta water you reserved earlier and continue stirring until it simmers. At this point, the sauce should be creamy and thick. This whole process usually takes about five to ten minutes.
- Once the sauce is well cooked, it is time to add the pasta you had prepared earlier. You can top it off with an extra tablespoon of cannabis oil if you want. If the sauce is too thick, add some more of the pasta water and stir a little more.
- When the dish is to your liking, you can separate it into four bowls and top it off with some cracked black pepper, nutritional yeast, and/or sea salt.
- Enjoy your exquisite cannabis edible.
Vegan cannamilk is also referred to as cannabis-infused non-dairy milk. It is one of the best ways to infuse pot into baked products. The most important point is to use at least three grams of fat for every serving. This is because THC and CBD are fat-soluble and ingesting cannabis this way ensures your body gets the cannabinoids more readily. To make cannamilk, here is what you need:
- Cannabis – About 9 grams
- Soy milk or a non-dairy alternative – 1 cup
- At the start of every cannamilk making process, you have to do some decarboxylation to activate the THC. To do this, break up the cannabis into small bits the size of rice grains and bake it for 45 minutes at 225 degrees.
- Then, add the milk and dec-carbed cannabis to a saucepan over medium heat.
- Let the mixture simmer for about an hour as you stir occasionally, ensuring it does not boil. This is because temperatures above 250 degrees might degrade the THC in your weed.
- Next, use a cheesecloth or strainer to sieve out the plant material.
- Pour the ready cannamilk into a jar or glass bottle and refrigerate it. Or you can start preparing one of the cannabis edibles mentioned above, if you have the munchies.
The Final Hit
If you are a vegan and have always wondered about cannabis-infused meals or drinks, there are many options. Vegan marijuana aficionados are always coming up with new ways to consume cannabis without the presence of animal products in the dishes.
To find out more ways you can make awesome vegan cannabis edibles at home, visit Purple Penthouse. Here, you can also find various cannabis products on offer.