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.
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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
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