This Decadent Vegan Thai Tea Is Basically Dessert In A Glass

From plantbasednews.org

Think of it as liquid cake

Few things improve a warm afternoon quite like a glass of vegan Thai tea, especially when most of the work has already been done. In a video shared on his popular Yeung Man Cooking YouTube channel, Wil Yeung demonstrates how to prepare a rich, plant-based version of the iced drink in batches, leaving enough tea and homemade coconut condensed milk in the fridge to keep the drinks coming for days.

Yeung is a Hong Kong-born Canadian cookbook author, filmmaker, photographer, entrepreneur, violinist and self-taught YouTube cook. His four cookbooks draw together recipes and inspiration from his channel, which focuses entirely on plant-based food.

Yeung introduces the tea, known as “cha yen” in Thailand, as one of his favourite drinks and describes it as “so decadent, it basically is a dessert.”

That dessert-like quality begins with a homemade condensed milk made from coconut cream.

The coconut condensed milk needs patience

The marbled appearance traditionally associated with Thai iced tea can be created by adding a creamy plant-based milk - Media Credit: YouTube / Yeung Man Cooking

Yeung starts by explaining that coconut cream naturally separates into water and fat. The thick, rich portion is what gives the plant-based condensed milk its body.

He adds roughly 1 cup of coconut cream to a small saucepan, noting that canned coconut cream can also be used. Any coconut cream left over can be saved for another dish, or the quantity can be increased to produce a larger batch.

To sweeten it, Yeung adds one-third cup of cane sugar. He stirs the mixture and brings it to a boil before reducing the heat to medium-low. From there, it simmers for approximately 10 to 15 minutes.

This is not a mixture to abandon on the stove. Yeung advises stirring it occasionally so that it does not boil over. He also stresses the importance of stopping at the right moment.

“It’s important to be mindful not to overcook the condensed milk as it’ll thicken further as it cools,” Yeung says.

That warning matters because the mixture may still appear comparatively loose while it is hot. Continuing to cook it until it resembles cold condensed milk could leave it excessively thick once chilled.

The finished coconut condensed milk is transferred to a storage container and allowed to cool completely before going into the refrigerator. Yeung estimates that the batch is enough for approximately four to six drinks. He says it should remain good for a few weeks when properly chilled.

Even before it meets the tea, the mixture has plenty of appeal. “This condensed milk is so good just by itself,” Yeung says. “Imagine how it would taste in a drink.”

Choosing the tea and prepping the spices

YouTube / Yeung Man CookingYeung toasts crushed cinnamon sticks and star anise in a dry pan to activate their natural oils and build aroma for his Thai tea base

Thai tea is commonly prepared using a commercial mix. Yeung shows what he describes as a popular traditional brand, but points out that the product contains more than plain tea leaves. Its ingredients include added sugar, artificial flavouring and food colouring.

For his version, he chooses black tea leaves that he already enjoys using. He emphasizes that either approach is valid and that the choice ultimately comes down to personal preference.

Yeung places 1 cup of loose black tea leaves in a large, heatproof bowl. He then turns to the spices, adding two cinnamon sticks and three pieces of star anise to a mortar. The spices are coarsely crushed with a pestle rather than ground into a fine powder.

This helps open them up before toasting. Yeung places the crushed cinnamon and star anise in a dry frying pan over medium heat, stirring them for a few minutes.

The brief toast serves a specific purpose: It activates the spices’ natural oils and gives their aroma a head start. Once fragrant, you can turn off the heat and add the toasted spices to the bowl of black tea leaves.

Steeping and storing the Thai tea base

A generous pinch of salt follows, along with approximately one-half teaspoon of vanilla extract and one-quarter cup of cane sugar. The salt is a small but useful addition in such a sweet drink, helping sharpen and balance the other flavours rather than making the tea taste salty.

Yeung then brings approximately 4 cups of water to a boil. He pours the hot water over the tea, spices, vanilla, sugar, and salt, giving everything a thorough stir.

The tea steeps for only three to five minutes. That relatively short brewing time allows the black tea to develop its bold character without sitting indefinitely and becoming unnecessarily harsh.

Once steeped, the liquid is poured through a sieve into a second bowl. The sieve catches the tea leaves, cinnamon, and star anise, leaving behind a smooth, deeply flavoured tea concentrate.

The resulting base makes around four drinks. Like the condensed milk, it can be prepared in greater quantities when a larger supply is needed.

It can also be used immediately. For make-ahead drinks, Yeung allows the tea to cool before refrigerating it and says the base should keep for up to a couple of weeks.

Turning the components into an iced drink

Once both elements are ready, assembling the drink takes little more than a minute.

Yeung combines 2 tablespoons of coconut condensed milk with 1 cup of the prepared Thai tea base. He stirs them thoroughly, transforming the dark tea into a vivid orange-caramel colour.

Then, Yeung pours the sweetened tea into a cup filled with ice. Traditional Thai iced tea is often finished with evaporated milk, but Yeung replaces it with a small amount of creamy oat milk.

As the oat milk meets the tea, it creates the marbled appearance associated with the drink: Pale, creamy ribbons move through the orange tea before the layers are stirred together.

The result is an especially rich vegan Thai tea, with bold tannins from the black tea, coconut-derived sweetness, gentle spice and two different sources of plant-based creaminess.

“This should literally be a dessert,” Yeung says after tasting the finished drink. “It is so rich and creamy and decadent.”

He describes the coconut condensed milk as bringing a subtle fruitiness and an almost honey-like sweetness. The cinnamon and star anise remain present without overpowering the tea. They provide what he calls a “playful hint” of spice.

The tea’s distinctive orange colour is more muted and natural than the brilliant hue created by some commercial mixes. However, it still develops a warm caramel appearance when blended with the coconut condensed milk.

Most importantly, the drink rewards advance preparation. Making the tea base and condensed milk requires some simmering, steeping, straining, and cooling, but neither component needs to be prepared every time a craving arrives.

Stored separately in the refrigerator, they can be combined with ice and oat milk whenever needed. As Yeung puts it, “With a little bit of prep ahead of time, you can have Thai iced tea for days.”

For more irresistible plant-based recipes from around the world, check out Wil Yeung’s YouTube channel.

https://plantbasednews.org/lifestyle/food/decadent-vegan-thai-tea/

Beyond Taste or Health, Plant-Based Meat Faces Barriers from Nostalgia & Cultural Traditions

From greenqueen.com.hk

By Anay Mridul

People’s personal experiences and family traditions are major hurdles to wider adoption of plant-based diets, a new study has found, highlighting a need to consider dietary choices “within their broader social and cultural context”.

Plant-based meat is too expensive, too processed, or just doesn’t taste that good – these are amongst the most common arguments you’ll hear people make when describing what makes these products unappealing to them.

According to a new study by the University of Stirling, there’s more to the resistance than the food’s nutritional or sensorial aspects.

“We found that participants’ attachments to traditional foods were often linked to collective memories, family gatherings, and cultural traditions in which those foods were embedded, rather than the consumption of the food itself,” the researchers wrote in Psychology of Human-Animal Intergroup Relations.

They noted that efforts to encourage people to eat plant-based food often focus on health, ethics, or the environment, while overlooking personal and social connections to food. Could that be the missing link?

The three primary themes of nostalgia

The study employed a qualitative research design with 24 regular meat-eaters, exploring their attitudes and memories related to food. The data was then analysed using a technique called reflexive thematic analysis.

This method embraces the positionality and lived experience of the researchers. Based on this, they identified patterns in the data and developed themes to explain their findings.

The data analysis revealed three primary themes: the traditional role of meat-based dishes in a sense of home, negotiating friends’ and families’ attitudes toward change, and cooking meat more for symbolic memories than for the food itself.

Many described nostalgic experiences as time shared together, with food rituals remembered from childhood. Some made a clear distinction between trying new plant-based meals and replacing nostalgic traditional food. Others expressed a lack of value and enjoyment in taking part in social gatherings without the latter, and that vegan alternatives did not elicit the same emotions.

Some participants raised concerns about their family members’ willingness to accommodate a plant-based dish preference during home visits, and many feared that their dietary choices could disrupt familial routines and shared experiences.

Courtesy: Filadendron/Getty Images

Along similar lines, communal consumption of animal proteins was considered integral to many cultural traditions. For instance, nostalgic foods – like turkey at Christmas – were strongly linked to family gatherings, celebrations, and cultural identities.

“Social pressure and emotional disconnection at the dining table during traditional celebrations can negatively impact acceptance of vegan practices among those who follow a vegan lifestyle, underscoring the need to consider dietary choices within their broader social and cultural context,” the study stated.

This is why, the researchers argued, changes in dietary habits “cannot be fully understood without recognising the symbolic and interpersonal significance of food”.

Community initiatives and targeted marketing campaigns could help overcome hurdles

Despite these barriers, when the participants were asked to reflect more deeply, many became more open to plant-based alternatives, especially if those foods could recreate the social experience or emotional meaning.

The research also found that friends were seen as more flexible and accommodating of plant-based diets than family, and that traditional food practices were harder to change and had a greater potential for conflict.

“Our research shows that dietary change is not just a practical or nutritional issue. Food is tied to identity, belonging, and family life, so vegan advocacy, activism, and public health messaging needs to engage with those emotional and cultural attachments,” said lead author Aga Kosla.

“This study highlights that resistance to plant-based diets is not simply about taste or convenience, but about maintaining continuity with the past and preserving meaningful traditions. Interestingly, participants often realised that it was the shared experience, not the specific ingredient, that mattered most,” she added.

The researchers underscored the importance of organising community-based initiatives, like cooking classes and nutrition education, to help replace nostalgic foods with vegan options while easing the common feelings of loss.

Developing marketing campaigns that highlight the importance of shared food memories can be an effective tool. And exploring the psychological aspects of food nostalgia and their influence on dietary decisions among meat-eaters is critical to understanding attitudes towards the protein transition.

“Recreating nostalgic or culturally significant dishes using vegan ingredients can make dietary change feel more accessible. This could also help reduce the social barriers people face, particularly in family settings,” said Carol Jasper, a psychologist and primary supervisor for the project.

“Like culinary traditions from the past, the food of the future, crafted without the inclusion of meat and other animal-derived ingredients, may also evoke a sense of nostalgia and encourage the creation of new customs that can resonate with and enrich future generations.” 

https://www.greenqueen.com.hk/plant-based-meat-barriers-vegan-diet-nostalgia-cultural-family-traditions/ 

Nutrition experts think they've solved vegan cheese's biggest flaw

From sciencefocus.com

By Dr. Emma Davies

Everyone is crackers about cheese 

Sales of dairy cheese are booming, with a huge demand for all things protein and increasing numbers of artisan cheese fanatics.

But plant-based vegan cheeses are becoming less popular because many are labelled as ultra-processed, with ingredients such as starches, gums, oils, colourings and flavourings.

However, some people still prefer a vegan alternative, concerned that cows release large volumes of the greenhouse gas methane to the atmosphere as they munch grass.

It’s very difficult to replicate the complex flavours and textures of traditional cheeses, and therefore most dairy-free products are imitations of mild cheddar, mozzarella and soft cheese.

Credit: Getty

Vegan cheeses often mainly comprise oil and starch with low to no levels of protein. Higher protein versions contain nuts or legumes such as lentils and chickpeas.

Some companies have found ways to use genetically engineered yeast, bacteria or fungi to produce copies of the casein proteins found in cow’s milk.

These proteins self-assemble to form tiny spherical structures called micelles, which play a key role in cheese’s structure and stretchiness. The non-dairy caseins can be used first to make milk and then cheese.

Vegan cheeses generally need very high concentrations of fat to create a product that can be sliced and melted. Coconut oil and palm oil are the most common types, both of which contain high levels of saturated fat.

Scientists continue to innovate to create better-tasting, healthier vegan cheeses. A team at Heriot-Watt University in Edinburgh recently developed a way to create a meltable product using unsaturated sunflower oil or rapeseed oil.

They add molecules called oleogelators, which include waxes or proteins, to liquid oil to create a three-dimensional gel structure that behaves like a solid fat and is better at oozily melting than cheeses formed from coconut or palm oil.

Food scientists trying to create a convincing plant-based cheese must manipulate oils and proteins to create a fatty substance that is solid at room temperature, but melts when hot - Image credit: Adam Gale

In another recent development, scientists at the University of Arkansas, US, reported that waste products from rice milling could be good for making protein-packed vegan cheese.

They analysed proteins from brown rice, broken kernels and rice bran before combining them with coconut oil and corn starch to make a cheese with around 12 per cent protein.

Each protein fraction has different characteristics. In tests, cheese from brown rice protein had a firmer texture, whereas rice kernel proteins gave the most meltable cheese.

Elsewhere, microalgae, tiny organisms found in water, offer a tangy alternative. Microalgae can grow in big vats called bioreactors, fuelled by light and carbon dioxide.

One option is to make a microalgae protein flour and homogenise it with water to make a kind of milk.

The microalgae are an excellent source of amino acids, fatty acids, vitamins, minerals and antioxidants. Products made with them are reported to have a satisfyingly savoury taste known as umami.

So, while dairy cheese makers will always provide premium products for aficionados, vegan alternatives continue to get healthier and more like the real thing.

https://www.sciencefocus.com/science/cheese-future-vegan

Ireland: Veganism debate 'plateaus' amid interest in where food comes from - Agri Aware

From farmersjournal.ie

Marcus O'Halloran outlines the recent growth of Agri Aware ahead of the upcoming 30th anniversary AGM 

“I came in to this role in February 2020 and a month later, COVID-19 came. We had 30,000 participants in our programmes at that time,” says Marcus O’Halloran, Agri Aware executive director.

The atmosphere at the time was challenging for those advocating for the typical Irish family farm.

“There was a lot of public debate about veganism, anti-animal farming brigades were prominent. People were trying out different bits and pieces around their diet,” he says.

“That all seems to have plateaued, but there definitely is an eagerness for more information about where food comes from.”

And that is where Agri Aware comes in, with educational programmes in schools, open farm days and a high-profile presence at events like Bloom.

“I believe Agri Aware has responded to that challenge. Our numbers are hitting nearly 150,000 participants at the moment, a five-fold increase in six years,” he says.

Young people

Incredible Edibles is the biggest programme with almost 100,000 primary school children involved in that.

“But the focus is right across the entire educational cycle of primary and secondary, engaging with children from the age of five right up until they are 18. We have a chance to make an impact with children when they’re in that age of influence.”

Marcus O’Halloran, Agri Aware executive director, with ‘Come Farm With Me’ participant and pig farmer Hannah Ryan

“Most young people are very conscious of what they are eating, both in terms of the source of the food, and the animal welfare standards, and in terms of maintaining a healthy and balanced diet,” he adds.

“We’re reaching into urban areas; the highest uptake of our programmes is in Dublin, Cork, Galway and Limerick cities. They’re the areas where people might perceive the greatest challenge for knowledge or understanding of fruit, vegetables and dairy products, so that’s a huge strength of our programme.”

Agri Aware is now celebrating 30 years in existence. With Limerick farmer Shay Galvin the widely respected chair, O’Halloran has been building a team of young and enthusiastic staff to respond to the hunger for food information.

There are now 12 full-time staff, compared to the four-strong team O’Halloran inherited when he came into the role.

“Some of them have been with us for four years, which is good going in this day and age, we’re a tight team,” he says.

It’s also a young team. “We range in age from 22 to 33, all people who are passionate about their work, eager to drive on. Recruits came from teaching, from event management, straight from college.”

O’Halloran believes the work is rewarding. “We can all see the impact we are making when they are at events or out in schools.”

Agri Aware entirely depends on the agri-food community for funding. “We’re at €1.2m of a budget, and while we’re stretching that money as far as we can, to increase our reach we will need to increase that budget,” he admits.

Events for all

Next Thursday 27 August Agri Aware hosts its AGM, reflecting on three decades of advocacy for farming. It takes place at the Harlin family’s dairy Farm, in Kilmessan, Co Meath (Eircode C15 Y7XF).

The AGM begins at 12.30pm. Lunch follows at 1.30pm, then a forum at 2pm where GAA legend Liam Sheedy will speak on leadership, teamwork and high-performance environments. Pre-registration is required for people wishing to attend.

On Saturday and Sunday 29 and 30 August, the Harlins also host the open farm weekend from 10.30am to 5pm each day.

Families are invited to follow the farm trail, watch milking, sheepdog trials, meet the family, sample local food and more,

There will also be cookery and machinery demonstrations.

https://www.farmersjournal.ie/amp/news/news/veganism-debate-plateaus-amid-interest-in-where-food-comes-from-agri-aware-928537

Tourists disappointed by limited vegan food options in Croatia

From croatiaweek.com

Croatia’s growing tourism sector is being urged to improve its vegan food offering, with an animal protection organisation warning that some international visitors are leaving disappointed by the lack of suitable meals 

The association Prijatelji životinja (Animal Friends) says it is increasingly receiving complaints from foreign tourists who struggle to find quality vegan dishes in Croatian restaurants.

The organisation argues that Croatia’s natural beauty and Mediterranean cuisine are not always enough for visitors who choose their holiday destinations based on the availability of plant-based food.

According to Prijatelji životinja, many restaurants still offer little beyond chips, boiled Swiss chard or salad when customers request a vegan meal. The association says some establishments also lack knowledge about what constitutes vegan food or are unwilling to adapt existing dishes.

The group points to Germany, one of Croatia’s largest tourism markets, where it says 8.12 million people are vegetarian or vegan. It says an increasing number of travellers consider access to plant-based food when choosing destinations, accommodation and restaurants.

Prijatelji životinja believes Croatia has considerable potential to expand its offering, noting that many traditional Croatian dishes are naturally plant-based or can be easily adapted.

The organisation says improving vegan options could strengthen Croatia’s competitiveness as a modern and sustainable tourism destination. It is calling for greater awareness among hospitality workers and for vegan options to be included more prominently in tourism guides.

The issue will also be highlighted at the upcoming ZeGeVege Festival, which will take place at Zagreb’s European Square from 4 to 6 September 2026, showcasing plant-based food and products.

https://www.croatiaweek.com/croatia-vegan-food-tourists/

URI Ph.D. candidate asks: What motivates people to buy vegan cosmetics?

From uri.edu/news

Research finds pride—not guilt—a stronger motivator 

KINGSTON, R.I. – Aug. 20, 2026 – Major cosmetics retailers such as Sephora, Ulta, and Amazon now feature sections aimed at socially conscious consumers, highlighting products that are sustainable, eco-friendly, cruelty-free, or packaged with recycled materials. This shift reflects changing consumer preferences. 

Consumers are increasingly mindful of their purchases—often seeking out products that are ethically aware—and manufacturers have responded by incorporating related claims into product webpages and labels designed to appeal to them. 

                                                                                                                                              Credit: iStock/zsv3207

“Today, consumers may choose certain lifestyles not only to show who they are, but also to express their values through what they buy,” said Mona Safizadeh, a Ph.D. candidate in the University of Rhode Island’s College of Business, who is studying this trend.

The cosmetics industry has seen a surge in vegan and sustainable products in recent years. Globally, the market for vegan cosmetics is in the billions of dollars. Yet despite growing demand, research that examines the motivations, psychological processes, and conditions that influence consumers’ preferences for these products has been limited.

Even basic questions, such as whether consumers are more influenced by animal-welfare or environmental-benefit messages, have remained largely unanswered.

“Although vegan cosmetics are growing in popularity, we still know relatively little about what influences consumers’ decisions to buy them,” said Safizadeh.

Mona Safizadeh, a Ph.D. candidate in the University of Rhode Island’s College of Business, researched how brand messages influence consumers’ decisions to buy vegan cosmetics. (Credit: Mona Safizadeh)

Safizadeh’s research focuses on how brand messages influence consumers’ decisions to buy vegan cosmetics.

While most previous research on vegan consumption has focused on food, research examining non-food products such as cosmetics remains limited, especially in developed markets like the United States. 

In her research paper, “Taking Pride in Vegan Consumption: A Construal Level Theory Account of Ad Message Appeal and Future Self Connectedness,” published earlier this year in the peer-reviewed journal Psychology & Marketing, Safizadeh says that animal-welfare messages generally lead to stronger preferences for vegan cosmetics than messages focused on environmental benefits. 

She demonstrated this through three experiments. Participants viewed advertisements for vegan sunscreen, shampoo, and hand lotion featuring messages focused on animal welfare or environmental benefits. The researchers measured participants’ interest in buying the products, their product choices, and how much pride they expected to feel from buying vegan cosmetics. They also measured how much guilt participants expected to feel from buying nonvegan products. 

Researchers found that feelings of pride played a stronger role than feelings of guilt. Animal-welfare messages were more effective partly because they made consumers expect to feel proud about choosing vegan cosmetics.

The findings suggest that brands may be more successful when they help consumers feel good about choosing vegan products instead of trying to make them feel guilty about choosing nonvegan products.

“Animal-welfare claims such as ‘cruelty-free’ and ‘no animal testing’ focus on more immediate concerns, while claims such as ‘recyclable’ and ‘eco-friendly’ focus more on long-term environmental benefits,” said Safizadeh.

The research also shows that the way consumers think about the future and how they connect to their future selves can affect how they respond to advertising.

People who focus more on the future are more likely to respond to messages about long-term environmental benefits, while those focused more on the present are more likely to respond to animal-welfare messages that focus on more immediate effects.

Safizadeh said companies marketing to consumers who care about ethical and environmental issues should focus on creating positive feelings around their purchases rather than relying mainly on guilt. It is also important for marketers to understand how consumers think about the future versus simply grouping consumers by age.

“Companies should create messages that help consumers feel proud about choosing vegan products,” said Safizadeh. “They should also consider whether their audience responds more strongly to immediate animal-welfare concerns or long-term environmental benefits.”

As interest in vegan cosmetics continues to grow, the findings suggest that one advertising message may not work equally well for everyone. Brands may get better results by matching animal-welfare and environmental messages to the way their target consumers think about the present and the future.

https://www.uri.edu/news/2026/08/uri-ph-d-candidate-asks-what-motivates-people-to-buy-vegan-cosmetics/