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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
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Dessert
Cuisine: Indian
Servings: 4 serving


  • 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


  • 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.


  • 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.


Calories: 87kcal
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