Recipe: Vegan Shrikhand within ten minutes using only six ingredients

I’ve made Shrikhand before and it took a lot longer than ten minutes. This was because the yoghurt needed to be strained. However, with thanks to my sister-in-law, Rakhee, I’ve got a new recipe for you and it only takes ten minutes, possibly less!

This recipe serves 4

Ingredients for vegan Shrikhand

• 1 tub of Alpro Greek Style Plain Yoghurt

• One level tablespoon of icing sugar - I use the one from Sainsbury’s which is clearly labelled as being vegan. In the past, I’ve found that some brands contain egg

• Three-quarters of a level teaspoon of finely ground cardamom

• 1 tablespoon of sliced almonds

• 1 tablespoon of coarsely ground pistachio

• 5 strands of saffron

How to make vegan Shrikhand

1. Put the yoghurt in a container that’s deep enough for you to easily mix the ingredients but not so big that you can’t use the same container to keep it in the fridge

2. Make a hole in the yoghurt

3. Put three-quarters of a level teaspoon ground cardamom and a level tablespoon of icing sugar to the yoghurt into that hole

4. Fold the yoghurt over and mix

5. Have a taste and decide if it needs more sugar or cardamom

6. Add some of the pistachio and all of the saffron and mix again

7. Put it in the container that you’d like to serve it in

8. Use the rest of the pistachio and all of the almonds to garnish it

9. Put it in the fridge for at least thirty minutes before consuming - this is optional but I find it tastes better after it’s sat and cooled in the fridge for a while

Comments from a friend who tried it before I published the recipe

Hey Heena! Just had the vegan shrikand at mum’s - that was amazing!! Thank uuuuuuuu. Better than any dairy based one I remember having.

Related content

The first time I made vegan Shrikhand along with the recipe
Recipe for Date and Nut Slices
Recipe for Pista Barfi 
Recipe for Maava Na Penda
Recipe for Cherry Chocolate Slices
Recipe for Halwa

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