Photography by Alexandra Grablewski
Infused Maple Budino
2 cans unsweetened coconut milk
¼ cup maple syrup
1 tablespoon agar flakes
1 teaspoon nutritional yeast
3 vanilla beans
1 tablespoon cornstarch
True Terpene Lemon OG Kush, for garnish
In a medium saucepan, whisk together coconut milk, maple syrup, agar flakes, yeast and vanilla paste scraped from the beans or ½ teaspoon vanilla extract and cook over medium-high heat. Combine 1 tablespoon water with the cornstarch and whisk into the mixture to thicken; add salt. Cool slightly, pour into serving glasses and chill at least 3 hours or overnight.
Top with coconut yogurt, drizzle of maple syrup and a garnish of True Terpene Lemon OG Kush.
*Use labneh recipe on page 90 under Infused Sweet Potatoes with Ras al hanout and Vegan Labneh, but process coconut milk for only 12 hours.
Recipes Courtesy of Melissa D’Elia