A question we are often asked is “can I cook with CBD oil?”. Yes, you can cook with CBD oil and a range of other CBD products. CBD can be added or infused with both food and drink to make CBD edibles. You don’t need to be a culinary master to create delicious cannabidiol infused snacks and these recipes will give a great starting point.
All of the recipes featured in this article are vegan-friendly. If you prefer, butter can usually be swapped out for the coconut oil I use when cooking.
When cooking with CBD there are a 5 factors you should be aware of that will affect the efficacy and quality of your edibles: bioavailability, potency, carrier oils, taste and quality of the CBD oil.
Bioavailability refers to the amount of CBD your body can actually make use of after it has been ingested. Eating CBD is the least efficient way to consume cannabidiol. Approximately 4-20% of the CBD will make it to your blood stream. Eating CBD is also the slowest way to get it to your blood stream taking 30 minutes to 2 hours. If you normally consume drops under the tongue you will need a slightly higher amount to achieve the same effect.
|
Method used |
Uptake into your bloodstream |
Time to take effect |
|
1. Swallowed / ingested |
4 – 20% |
30 minutes – 2 hours |
|
2. Sublingually (under the tongue) |
35% |
15 – 25 minutes |
|
3. Rectally |
8 – 50% |
20 – 60 minutes |
|
4. Inhaled or vaporised |
Up to 56% |
10 – 20 minutes |
|
5. Topically (rubbed into the skin) |
Can be up to 45% but stays localised (enters local tissue & small blood vessels only). |
25 – 45 minutes |
Keep a watchful eye on the potency of your creations. Start off by calculating how much CBD your oil contains. You can then decide what the ideal target strength for each treat should be; I find 10mg is a great place to begin. Multiply that by how many treats you’d like and you’ll get an idea of how much oil you’ll need to use. The below table gives the amounts needed to produce 10 x 10mg edibles using differing strengths of CBD oil.
|
CBD oil strength |
Mg per ml |
Mg per drop of oil |
Amount needed for 10 x 10mg treats |
|
5% |
50 |
2.5g |
2ml or 40 drops |
|
10% |
100 |
5mg |
1ml or 20 drops |
|
15% |
150 |
7.5mg |
0.66ml or 13 drops |
|
20% |
200 |
10mg |
0.5ml or 10 drops |
|
30% |
300 |
15mg |
0.33ml or 7 drops |
|
40% |
400 |
20mg |
0.25ml or 5 drops |
Using a standard CBD oil means you want to find a recipe that utilises a very small amount of oil (a few tablespoons’ worth) such as cookies. Cakes use a far larger oil ratio and are better suited for more potent treats.
If the recipe doesn’t require oil using a CBD paste may be more appropriate as they tend to be stronger and use a different carrier.
All CBD oils use a carrier oil in which the hemp extract is suspended for easy consumption. There are 3 main oils used:
If you have taken CBD under the tongue you will already know that it isn’t the tastiest food supplement available! If it is an unfiltered, whole-plant product it can taste bitter and earthy, leaving a strong aftertaste. If you prefer an unfiltered oil you will need to ensure that your recipe has bolder flavours to cover this.
Alternatively, you can choose a filtered oil. A filtered oil will not contain the same plant lipids and chlorophyll that cause the aftertaste.
For edibles, full spectrum oil is the best choice. Whole-plant, full-spectrum and certified organic like Biopurus oils, even better. With this oil, you will get a range of other beneficial and synergetic active ingredients which work together to form the entourage effect. With full spectrum CBD alongside the nutrients and other ingredients in your recipes, you can really pile on the health benefits from each meal or snack.
If you would rather use a CBD oil without THC, choose an isolate brand like CannabiGold or a broad-spectrum brand like Love Hemp.
CBD oil is very versatile and can be used in cooking without affecting the quality if you follow a few simple suggestions.
1. Since CBD contains volatile compounds such as terpenes that evaporate at low temperatures, you’ll want to be sure to bake your goods at a temperature no higher than gas mark 4/180° C. This ensures that the plant’s phytocannabinoids remain intact.
2. To get the best flavour and texture from your oil include it in the cooking rather than drizzling it on later. (Unless required in the recipe.)
3. Mix well into other ingredients to reduce any wastage from oil residue left on cutlery or equipment.
Edibles are growing in popularity and it’s not hard to see why. They can be sweet or savoury, are easy to carry and make for a great CBD delivery system. Here’s how to make your own version of two favourites.
Ingredients:
Taking CBD orally can be so much more than just edibles. Edibles are great for a quick snack and a quick CBD dose but CBD can be used in food for every meal and at any time, so why stop there? We’ve chosen some great recipes to give you an idea of how versatile CBD oil can be. You will also find some excellent pairings here: Fats to give you the best bioavailability and other active ingredients for overall wellbeing.
Ingredients:
1 cup steamed dairy-free milk (cashew nut milk gives you the creamiest latte but soy also works fine)
1 tea bag
½ tsp Chai Spice
1 tbsp coconut oil
1 tsp CBD oil
1 tsp Honey
Method:
1. Steam the cashew milk (or microwave at full power for 2 minutes) and add the tea bags for 5 minutes.
2. Then, remove the tea bag and add coconut oil, chai spice, CBD oil and honey.
3. Whisk until fully incorporated.
4. Enjoy hot, or pour over ice.
Ingredients:
500 ml cashew milk
1/4 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 shot of espresso
120ml boiling water
1 tsp pure vanilla extract
1 tsp coconut oil
1 tsp sugar
2 tsp CBD Oil
Soy-based whipped cream
Method:
1. In a medium saucepan, whisk together the cashew milk, pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt.
2. In a small bowl, mix together the espresso and boiling water. Pour into the saucepan with the other ingredients.
3. Place the saucepan over medium heat. Stir in the CBD oil, vanilla extract, coconut oil and sugar.
4. Heat the latte over a low heat, stirring frequently, until the liquid reaches just before boiling.
5. Remove from heat and pour between two mugs.
6. Garnish with soy whipped cream and additional ground cinnamon as required.
Ingredients:
3 medium ripe avocados, peeled, halved and with the stone and peel removed
Juice of 1 lime
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
1/2 cup onion, finely diced
2 small tomatoes, seeded and diced
1 large clove garlic, minced
1 tbsp fresh coriander, chopped
1/2 jalapeno, minced
1 tsp CBD oil
Method:
1. Place the avocado in a bowl and mash using a fork or potato masher.
2. Add all of the remaining ingredients and stir to combine.
3. Lay cling film directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.
Ingredients:
300g plain flour
2 tsp baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
280ml vegetable oil
2 tbsp CBD oil
225g granulated sugar
225g brown sugar
1 tsp vanilla extract
6 tablespoons of soy yoghurt
5 to 6 medium carrots peeled and grated
75g raisins
For the Icing
225 grams of vegan cream cheese, at room temperature
180g icing sugar
80g coconut whipping cream
60g coarsely chopped pecans
Method:
1. First, preheat the oven to 150C.
2. Grease two 9-inch round cake tins and line the bottom with greaseproof paper then grease the top of the paper.
3. In a medium bowl, whisk flour, baking powder, salt, and the cinnamon until well blended.
4. In a separate bowl, whisk the oil, CBD oil, sugars, and vanilla. Whisk in the yoghurt until combined.
5. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
6. Divide the mixture between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the centre of the cake comes out clean; 45 minutes to 1 hour.
7. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off the greaseproof paper and cool completely.
8. In a large bowl, beat the vegan cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the icing sugar, a 1/4 cup at a time until fluffy. Pour in the coconut whipping cream and beat on medium speed for 1 minute. Chill covered until ready to ice the cake.
9. When the cake layers are completely cool, ice the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining icing. Scatter the pecans on top.
Ingredients:
Even though restaurants are starting to pop up with CBD dishes and there are plenty of CBD edibles in the market, only you can ensure that it’s all organic, affordable, at the dose you want it, and ready-to-eat whenever you want it. Why not share these impressive CBD oil recipes with your friends and family?
Ingredients:
500g Organic rainbow carrots scrubbed clean, peeled, and dried
2 tbsp olive oil
2 tsp brown sugar
Sea salt
Black pepper
Chilli flakes
1 cup fresh Parsley
1 cup fresh Coriander
3-6 garlic cloves
70g high-quality olive oil
2tsp CBD Oil
2tbsp red wine vinegar
The juice of half a lemon
40g crumbled vegan feta
20g toasted pine nuts
Method:
1. First, preheat the oven to 170C/fan 150C.
2. Spread the carrots out in a roasting tin, drizzle with the olive oil, then sprinkle with the sugar. Season well with sea salt and black pepper.
3. Then roast for 30 to 45 mins, turning occasionally, until the sugar has caramelised and the carrots are soft and tender.
4. Pulse the garlic in a food processor until finely chopped.
5. Add the parsley and coriander, and pulse briefly, until finely chopped.
6. Transfer the mixture to a separate bowl. Add the olive oil, CBD oil, lemon juice, and vinegar, and stir.
7. Season with salt and chilli flakes to taste.
8. To serve, drizzle the chimichurri over the roasted carrots, and garnish with crumbled vegan feta and toasted pine nuts.
Ingredients:
3 large potatoes, peeled and cut into large cubes
2 tbsp olive oil
1 garlic clove, minced
Small bunch flat-leaf parsley, finely chopped
1 large cauliflower
1 tsp cracked black pepper
2 tbsp vegan butter alternative
CBD oil
Baby leaf salad, to serve
Method:
1. First, heat the butter alternative until completely until melted and add the CBD oil (alternatively CBD oil can be added to Coconut oil for this part).
2. Leave to cool in the fridge until completely solid.
3. Preheat your oven to 180⁰C/ 160⁰C fan.
4. Next, cut the cauliflower in half and slice it into thick steaks about 2cm thick. You may get 4 or more steaks depending on the cauliflower. (Save any excess or roast and add to your meal depending on your preference.)
5. Drizzle each cauliflower steak with olive oil and lemon juice then season with fresh thyme, salt and pepper.
6. Place the cauliflower on a baking tray and roast for between 25 and 40mins until cooked through but still firm.
7. Meanwhile, tip the potatoes into a pan of water, bring to the boil, simmer for 2 mins and drain.
8. Next, heat the oil in a non-stick frying pan. Add the potatoes and sizzle gently for 20 mins, tossing occasionally, until golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 min more. Toss through the parsley, season with sea salt and set aside.
9. Meanwhile, rub the steaks with a drizzle of oil, then season with sea salt and black pepper.
10. Finally, remove the cauliflower from the oven and top with the CBD butter. Serve with the potatoes and salad.
Ingredients:
Cashew Mascarpone:
150g raw cashews
120ml water
1/8 tsp salt
2 tbsp soy yoghurt
Vegan Ladyfingers:
3 tbsp vegan margarine
3 tbsp coconut cream
1 tbsp soy yoghurt
3 tbsp tapioca starch or other starch
1 1/2 tsp vanilla extract
2/3 cup aquafaba
1/4 tsp cream of tartar
150g sugar
180g flour
Filling:
300g Cashew Mascarpone
100g coconut cream
2 tsp vanilla extract
1/4 cup aquafaba
1/8 tsp cream of tartar
60g sugar
1/2 cup espresso or strong coffee
1-2 tbsp coffee liqueur or amaretto
2tbsp CBD oil
24-36 Ladyfingers
Cocoa powder or chocolate shavings
Method:
For the Cashew Mascarpone:
1. Begin by soaking the cashews overnight, then drain them thoroughly.
2. Combine the cashews, water, and salt in a blender, and blend until smooth.
3. Add the non-dairy yoghurt, and pulse until combined.
4. Transfer the mixture to a clean glass container, and loosely cover with a clean towel or lid.
5. Place the mixture in a warm, dark place and let it culture for 12-24 hours.
6. The mascarpone should be similar in texture to cream cheese. If it’s too watery, wrap in cheesecloth, place in a strainer, refrigerate and let the excess moisture drip out.
7. Cover and refrigerate until ready to use.
For the Vegan Ladyfingers:
1. Preheat oven to 400°F, and line baking trays with greaseproof paper.
2. Combine the vegan margarine, coconut cream, non-dairy yoghurt, tapioca starch, vanilla extract, and turmeric in a stand mixer or large bowl.
3. Whip until smooth and fluffy. Set aside.
4. Pour the aquafaba into the bowl of a stand mixer equipped with the balloon whisk, and add the cream of tartar.
5. Whip until stiff peaks form, 4-5 minutes.
6. Gradually add sugar, whipping after each addition.
7. Gently fold the whipped aquafaba into the mascarpone mixture.
8. Gently fold the flour into the mixture, folding until just combined.
9. Transfer the dough into a pastry bag equipped with a large round pastry tip, or a large zip-top bag with the corner cut off so that the cut edge is about 3/4-inch wide.
10. Pipe 4-inch long logs of dough onto your prepared baking sheet, leaving about an inch of space between cookies.
11. Bake for 11-13 minutes, or until golden and firm.
12. Crack open the oven door and let the ladyfingers start to cool while in the oven before gently moving the tray to a cooling rack to firm up completely.
For the filling:
1. Combine the Cashew Mascarpone, coconut cream, and vanilla extract in a stand mixer or large bowl.
2. Whip until smooth and fluffy. Set aside.
3. Pour the aquafaba into the bowl of a stand mixer equipped with the balloon whisk, and add the cream of tartar.
4. Whip until stiff peaks form, 4-5 minutes.
5. Gradually add sugar, whipping after each addition.
6. Gently fold the whipped aquafaba into the mascarpone mixture. Set aside.
To assemble:
1. Add the espresso, liqueur and CBD oil to a blender until combined.
2. Dip a Lady Finger in the espresso mixture, then start lining them up in the bottom of an 8x8-inch baking pan. Repeat with half of the Lady Fingers.
3. Spread or pipe half of the mascarpone mixture on top of the Lady Fingers.
4. Repeat the process by dipping the remaining half of the Lady Fingers in the espresso mixture, placing them on top of the mascarpone mixture, then topping off with the remaining mascarpone mixture.
5. Chill for at least 6 hours before serving.
6. Sprinkle cocoa powder or chocolate shavings on the tiramisu before cutting and serving.
7. Keep tiramisu refrigerated.
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Tom Russell
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Tom Russell writes extensively about CBD oil and other groundbreaking food supplements. He and his wife share their home with two daughters and a lifetime’s collection of books.