How to make Vegan Kheer using Almond Milk

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.

This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

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.

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.

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.

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.

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.

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.

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 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

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Dessert

Cuisine: Indian

Servings: 4 serving

Ingredients

1x2x3x

• 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

Nutrition Facts

Vegan Semya Payasam (Kheer) with Almond Milk

Amount per Serving

Calories

87

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.