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    Home » Festival » Vegan Payasam

    How to make Vegan Kheer using Almond Milk

    Published: Oct 26, 2012 · Modified: Oct 11, 2022 by Pavani · Leave a Comment

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    Creamy and delicious vegan payasam made with semya and non-dairy milk. A simple dessert that is easy to make and is perfect for any occasion.

    Hand holding a spoon with semya payasam

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    Payasam aka Kheer is one of my favorite Indian dessert. Growing up, my mom made it for all our birthdays and any celebration, big or small.

    Kheer is a milk based dish that is very easy to make. Traditionally, regular milk is used but my vegan kheer is dairy free and uses almond milk instead.

    I have started making this vegan payasam about a decade ago. My daughter had severe reflex problem when she was an infant and up until she turned 1. So, the pediatrician suggested that I avoid dairy.

    That is when I started trying vegan desserts and I absolutely love this simple and easy recipe. It is perfect to make during festivals like Diwali.

    Copper bowl with vegan kheer and a hand holding a spoon

    Ingredients

    Non dairy vegan milk - I love almond milk in this recipe because it has a nice nutty flavor that melds well with Indian flavors. But you can also use oat or coconut milk.

    Semya/ seviyan/ vermicelli - these thin wheat noodles are easily available in Indian and Asian groceries. I buy the roasted variety, but you can buy the regular vermicelli and roast it before using in the recipe. You can substitute it with thin vermicelli or angel hair pasta.

    Ingredients needed - details in recipe card

    Other ingredients you need to make this almond milk kheer recipe are:

    • Sugar - make sure that it is vegan.
    • Vegan butter or oil - I use Earth Balance butter sticks
    • Ground cardamom (elaichi)
    • Cashews and raisins, can also use almonds, pistachios

    Instructions

    Heat vegan butter or oil in a saucepan on medium-low flame. Add cashews and raisins until golden, about 1~2 minutes. Remove into a small bowl and set aside.

    In the same pan, add the vermicelli and cook till they are lightly roasted, about 2~3 minutes. Remove into a bowl and set aside.

    Step by step photos showing roasting cashews, raisins and vermicelli

    To the same pan, add almond milk  and bring to a boil on medium flame. Add the roasted vermicelli to milk. Lower the heat and simmer the mixture, stirring frequently, until semya is cooked through, about 4~5 minutes.

    Step by step photos showing boiling almond milk and cooked vermicelli

    Once semya is cooked through, add sugar and ground cardamom. Mix well to dissolve the sugar and turn off the heat. Finally add the fried almonds and raisins.

    Add sugar, cardamom and fried nuts into semya

    Tips

    • Feel free to use your favorite non dairy milk. I use almond milk in this recipe, but oat and coconut milk would work beautifully in this recipe.
    • If you using thin pasta (vermicelli or angel hair), then break them into 1~2" pieces.
    • Use different flour/ grain seviyan, like ragi or millet in the recipe.
    • Add sago/ tapioca pearls along with vermicelli to make saggubiyyam/ javvarisi semya payasam. You will have to boil a little longer for sago to cook through.
    • Leftover almond milk payasam can be stored in the refrigerator for up to 2 days.
    Steel bowl with vegan payasam

    More delicious Indian vegan dishes

    Dairy based dishes, both sweet and savory, are very popular in India. But due to allergies or dietary restrictions, vegan alternatives are gaining popularity. Here are a few vegan Indian dishes to try:

    • Coconut milk kadhi
    • Palak Moong
    • Chickpea Sundal
    • Vegan aloo matar kurma
    • Vegan kheema pav
    • Sheermal (vegan recipe)
    • Creamy brussels sprouts curry
    Vegan Kheer
    Hand holding a spoon with seviyan kheer

    Vegan Semya Payasam (Kheer) with Almond Milk

    This vegan semya kheer is easy is perfect for any occasion. Recipe uses almond milk and vegan butter to make it 100% vegan and 100% delicious.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 4 serving

    Ingredients

    • 1 tablespoon Vegan Butter or Oil
    • 2 teaspoons Almonds
    • 2 teaspoons Raisins
    • ¼ cup Semya/ Seviyan/ Vermicelli
    • 2 cups Almond milk
    • 3 tablespoons Sugar
    • ½ teaspoon Ground Cardamom

    Instructions

    • Heat vegan "butter" in a saucepan on medium-low heat. Add cashews, raisins and cook till they turn golden, about 1~2 minutes. Remove with a slotted spoon into a bowl and set aside.
    • To the same pan, add semya/ vermicelli and cook till they are lightly roasted, about 2~3 minutes. Remove into a bowl and set aside.
    • In the same pan, add almond milk and bring to a boil on medium heat. Add the roasted semya, lower the heat and simmer occasionally, until semya is cooked through, about 4~5 minutes.
    • Once vermicelli is cooked through, add sugar and ground cardamom. Mix well to dissolve the sugar and turn off the heat. Finally add the fried almonds and raisins.

    Notes

    • Feel free to use your favorite non dairy milk. I use almond milk in this recipe, but oat and coconut milk would work beautifully in this recipe.
    • If you using thin pasta (vermicelli or angel hair), then break them into 1~2" pieces.
    • Use different flour/ grain seviyan, like ragi or millet in the recipe.
    • Add sago/ tapioca pearls along with vermicelli to make saggubiyyam/ javvarisi semya payasam. You will have to boil a little longer for sago to cook through.

    Nutrition

    Calories: 87kcal
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Sharmilee! :)

      October 26, 2012 at 1:57 pm

      Delicious payasam...rich and creamy just as I liked it!!

      Reply
    2. mrkk08

      April 12, 2014 at 9:27 am

      Wow, this is beautiful 🙂 just made it, and it´s heavenly. Thanks for the recipe^^

      Reply
    3. Sowmya

      September 03, 2016 at 11:38 am

      This sounds interesting.

      Reply

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