Top Vegan Cannabis Edibles to Make at Home

Veganism is a type of diet where people do not consume any animal products. This includes milk, cheese, yogurt, meat, poultry, eggs, fish and honey. Oftentimes vegans have trouble finding good-tasting pre-made food at dispensaries or recreational pot shops that fit their dietary restrictions.

Did you know that you can infuse cannabis into almost any food or drink? This way, you can medicate yourself throughout the day without having to smoke. And if you’re vegan, don’t worry! There are plenty of recipes out there for vegan-friendly weed edibles.

Healthy Vegan Cannabis Edibles Guide

The key ingredient in all the recipes below is marijuana. If you already know how to cook with cannabis, then you likely have these ingredients on hand.

The following recipes require either:

• Cannabutter
• Cannabis oil
• Cannamilk

With the necessary ingredients at-the-ready, it’s time to select your recipe and begin whipping up some tasty vegan cannabis dishes.

Vegan Cannabis Chia Seed Pudding

This divine breakfast is so tasty; you’ll feel like you’re eating dessert but without the guilty thoughts. Also, it’s an excellent way to start your day as it provides nutritious energy and healthy calories that will help sustain you throughout the morning. The best part is that it’s vegan and can be made quickly, especially if prepared the night before. So go ahead and make it early in advance so that all you have to do is enjoy it when breakfast time rolls around tomorrow.

Ingredients You’ll Need

• 1 cup of cannamilk (made with a non-dairy alternative)
• 1 cup of unsweetened almond, soy, or coconut milk
• ½ cup of chia seeds
• 1-2 tablespoons of maple syrup (to taste)
• 2 tablespoons of vanilla extract
• Fruits and other toppings (optional)

The Process

1. In a large bowl, mix your cannamilk, unsweetened non-dairy milk, chia seeds, maple syrup and vanilla extract.
2. Place the mix into separate jars, or leave it in the bowl if you don’t mind not having precisely measured out servings.
3. After you shake or stir the container, cover it and put it in the fridge. If you can, remember to stir the mix every 1-2 hours during the first few hours. The mix should be almost ready in six hours; feel free to keep it refrigerated for up to six days after that point.
4. If you want to have your pudding ready to eat by the time you wake up in the morning, shake the container right before bed.
5. Your chia seed pudding is delicious on its own, but feel free to add some extra flair with fruits, toppings, and mix-ins. Topping ideas include berries, citrus slices or chunks, pineapple tidbits, banana slices or small diced pieces), granola clusters nut bits, muesli flakes, and coconut shavings.

Avocados Stuffed with Cannabis Cashew Cream

Avocados are widely known for their health benefits, which include being packed full of omega-3 and omega-6 acids and other healthy fatty oils, as well as containing numerous vitamins/minerals. This delicious recipe puts a new twist on eating avocado by adding in velvety cashew cream that is dairy free and vegan.

Ingredients You’ll Need

• 2 large avocados
• ½ cup of purified water
• 1-2 tablespoons of cannabis oil
• 1 cup of cashews that have been soaked for 4 hours and rinsed
• 1 tablespoon of nutritional yeast
• ¼ clove of garlic
• 2 teaspoons of lemon juice
• 1 teaspoon of tamari
• 1 teaspoon apple cider vinegar
• ⅛-¼ teaspoon of sea salt

Optional Garnishes:

• Chopped cloves
• Chopped cherry tomatoes
• Finely ground brazil nuts
• Olive oil or balsamic vinegar drizzle

The Process

1. Start by prepping your avocados. Slice them in half, discard the pits, then use a large spoon to scoop out the flesh in one clean piece. Set these pieces aside on a separate plate.
2. Add the following ingredients to a high-speed blender: purified water, cannabis oil, soaked cashews, nutritional yeast, garlic cloves, lemon juice, tamari sauce apple cider vinegar. Blend until smooth.
3. After spooning the cashew cream blend into the earlier prepared avocado halves, top them with chopped cloves, ground brazil nuts, chopped tomatoes, or an olive oil/balsamic vinegar drizzle for extra flair.

Vegan Vietnamese Rice Noodle Salad Infused with Marijuana

This vegan-friendly Vietnamese dish is a midday staple that contains a large amount of marijuana. If your noodles are precooked, no additional cooking is required to prepare this salad.

Ingredients You’ll Need

• 150 mg of rice vermicelli noodles
• 1 sliced long English cucumber
• 2 large, thinly sliced carrots
• A wedge of finely chopped cabbage, green or red
• 2 thinly sliced spring onions
• 10 grams of rehydrated seaweed, wakame (optional)
• 20 grams of thinly sliced pickled ginger (optional)
• Black or white sesame seeds, for garnish (optional)

For the dressing:

• 6 tablespoons of white sesame seeds
• 1 tablespoon of sesame seed oil
• 1-2 tablespoons of cannabis oil
• 1 tablespoon of maple syrup
• 2 teaspoons of rice vinegar
• 2 teaspoons of lime juice
• 4 tablespoons of gluten-free tamari or soy sauce
• 3-4 teaspoons of hot chili paste (optional)

The Process

1. Before you do anything else, start by boiling your rice noodles in a large pot following the package instructions. These noodles typically cook rapidly after your water reaches a boil. Once they’re cooked through, strain the noodles, rinse them with cold water, and set them aside for now.
2. Roast the white sesame seeds in a small frying pan until they are removed from heat. To create a powder, use either a pestle and mortar or another grinding device to process the seeds.
3. In a bowl, mix the sesame powder, sesame seed oil, cannabis oil, maple syrup, rice vinegar, lime juice tamari/soy sauce and hot chili paste. Change each ingredient to your taste.
4. The rice noodles are cooked, now it’s time to assemble the salad. Rinse them with cold water once more to cool before adding all ingredients into a large salad bowl. These ingredients include: sliced English cucumber, thinly sliced carrots, finely chopped cabbage, thinly sliced spring onion, re-hydrated wakame seaweed sheets , thinly sliced pickled ginger , and sesame seeds for garnish . Use tongs to toss everything together in the sauce until coated before portioning out into bowls. Now your dish is complete! Serve immediately and enjoy.

Vegan Peanut Butter Ganja Fudge

This delicious recipe only calls for vegan peanut butter – it’s that easy! You don’t need to be a master chef to follow this one.

Ingredients You’ll Need

• 1 cup of vegan cannabutter (made from coconut oil)
• 3 ½ cups of powdered sugar
• 1 cup of peanut butter (room temperature)
• 1 cup of cocoa
• 1 teaspoon of vanilla extract

The Process

1. Before you do anything else, put a layer of coconut oil or another light-tasting cooking oil at the bottom of the baking dish. This will stop your food from sticking, and make sure it slides out easily when it’s done.
2. In a medium to large saucepan, melt your coconut cannabutter on low to medium heat. Stir in the powdered sugar until the two ingredients have combined. This could take a few minutes, so keep stirring. Add the cocoa while still keeping the flame at low heat. Finally, stir in the peanut butter and vanilla extract.
3. Evenly distribute the mixture into the baking dish you greased and set aside earlier. Place the mixture in the refrigerator for cooling. Remove once the dish’s contents are completely firm.
4. Once you’ve cut the fudge into squares, sit back, relax, and enjoy your delicious treat!

Zesty and Weedy Vegan Fettuccine Alfredo

This delicious, vegan recipe is sure to tantalize your taste buds. It’s a great way to add some excitement to your mealtime routine with an dish that feels like a normal dinner but with an unusual twist. This fettuccine alfredo recipe is easy to make and would be perfect for serving at a dinner party or enjoying on a cozy night in.

Ingredients You’ll Need

• 12 ounces of egg-free fettuccine pasta
• 1 cup of cannamilk (made with a non-dairy alternative)
• 1 cup of unsweetened non-dairy milk (soy, almond, coconut, etc.)
• 4 ounces of non-dairy cream cheese
• 1-2 teaspoons of lemon zest
• 3 tablespoons of nutritional yeast
• 3 tablespoons of sliced and blanched almonds
• 1-2 tablespoons of cannabis oil (or olive oil if you don’t want the extra cannabis)
• ½ cup of chopped fresh parsley
• 3 cloves of garlic finely chopped
• Sea salt and freshly ground black pepper (to taste)

The Process

1. Boil a pot of water, adding the egg-free fettuccine pasta. Cook as per package directions, then strain. Save 1-2 cups of the hot water before draining the pasta.
2. In a blender, mix the non-dairy milk, cannamilk, non-dairy cream cheese, almonds, lemon zest, nutritional yeast, sea salt and black pepper until smooth.
3. In a large skillet over medium heat, add the cannabis oil (or olive oil) and chopped garlic. Stir until the garlic is soft, browning and slightly sizzling. Add the non-dairy cream sauce mixture you just blended and stir. Also, add ½ cup of pasta water you set aside earlier. Bring to a simmer while stirring occasionally for 5-10 minutes or until sauce becomes thick and creamy in texture..
4. Once the sauce is completed, mix in the pasta you cooked earlier. If you want, add one more tablespoon of cannabis oil. If the sauce is too thick for your preference, stir in some of the water used to cook the pasta. Plate the tossed pasta into separate bowls and top with seasonings like salt, black pepper, or nutritional yeast (optional).

Pancakes with a Splash of Pumpkin

These pancakes are the perfect blend of health and cannabinoids, with a bit of fall festiveness.

Ingredients You’ll Need

• Olive oil or coconut oil
• One cup of vanilla almond or soy-milk
• One tablespoon of freshly squeezed lemon or orange juice
• 2.5 cups of infused oil
• Two tablespoons of agave nectar sweetener
• Three overripe bananas
• One teaspoon of vanilla extract
• One cup of white whole-wheat flour
• 5 cups of all-purpose flour
• One teaspoon of baking powder
• One teaspoon of baking soda
• One teaspoon of pumpkin spice
• 5 teaspoons of cinnamon
• 5 teaspoons of salt
• One banana (set aside)

The Process

1. Combine the milk and citrus juice in a bowl, stirring occasionally. Let it sit for approximately five to six minutes.
2. In a second bowl, mix together the flours, baking powder, and baking soda. Add all of the spices and set it aside until later.
3. Start by peeling the bananas. Then, mash their insides with a fork in a large bowl until the texture is smooth with few lumps. Afterwards, add the oil, agave nectar, vanilla extract, and soy milk mixture to the bowl and stir everything together until it is combined thoroughly.
4. Add the flour mixture to the bananas and wet ingredients gradually, mixing until smooth.
5. Heat olive or coconut oil in a skillet over medium heat. Then, pour or spoon the batter into the hot skillet. Cook until the sides bubble, then turn over. Reduce heat if needed.
6. After the pancakes are done, top with sliced bananas and maple syrup.

Vegan Cannamilk

Cannamilk, or cannabis-infused non-dairy milk, is a great way to add marijuana into baked items. Always use haut-fat milk that has at least three grams of fat per serving; cannabinoids such as CDB et THC are soluble in fats. By eating edibles with fats present, you guarantee your body will be able to make use of these cannabinoids.

Ingredients You’ll Need

• 3 cups of soy milk or a non-dairy alternative
• Up to nine grams of cannabis

The Process

1. The first step to making weed-laced milk is to decarboxylate your cannabis.
2. Once the milk is in the saucepan, turn up the heat to medium. Add your decarbed marijuana and let it all simmer for an hour while whisking occasionally. Just make sure you don’t bring it to a boil! If the temperature gets too high (above 250 degrees Fahrenheit), THC will start degrading.
3. Strain the mixture to remove the plant material using a strainer or cheesecloth. Afterwards, put the cannamilk in an airtight container like a glass bottle or jar. Lastly, store it in a cool and dry place like the fridge.

Not only can vegan cannamilk help you whip up countless recipes, but it’s also the perfect drink to sip on a hot summer day.

Final Thoughts

For vegans who want to try cannabis-infused dishes, here are ten recipes that will tantalize your taste buds. Breakfast, lunch, dinner, and dessert options are all included so you can get your fix any time of day. And if you have any other great vegan marijuana recipes, be sure to share them with us in the comments!