Ok, so that ridiculous hallmark holiday is over right? Thank god. Can we go back to loving each other normally without odd grandiose expressions of love? And can we go back to enjoy rose flavored delicacies without it having to be a special occasion? Yes? Ok, great! Let me introduce you to my Vegan Rose Lassi then!

A rendition of an Indian classic, but made vegan and completely free of any artificial coloring or additives, aka, it’s ALL natural! I used to love those artificially pink colored foods as a child, but I am way beyond a child’s age. So time to grow up, be sophisticated, eat better for our bodies AND the planet.

Enjoy this creamy, rosey, deliciousness!

Vegan Rose Lassi Recipe: (serves 2)

• 2 cups unsweetened plain almond yogurt – I used Kite Hill Foods
• 1/2 cup raw cane sugar
• 1/2 cup water
• 2 tbsp rose water
• 1 heaping tbsp dried rose petals + more for garnishing – I used Suncore Foods
• 1 tsp ground cardamom
• 1/4 cup unsweetened plain coconut milk – I used Califia Farms
• coconut whip topping for garnishing – I used So Delicious

1. Make Rose Syrup: combine sugar and water in a small pot, stir and bring to a boil and reduce to a simmer. Once simmering, add in rose water and dried rose petals. Continue simmering for another 10-15 minutes until mixture has slightly reduced, is fragrant like roses, and sticky like maple syrup. Set aside to cool until it’s room temperature.

2. In a blender or food processor, combine almond yogurt, cooled rose syrup, coconut milk, 1/2 tsp of the cardamom, and blend until smooth and frothy. Divide among two glasses.

3. Top with coconut whip and garnish with remaining ground cardamom and dried rose petals. Enjoy!