Cooking with Cannabis Oil: Top 3 Recipes to Try
Cannabis oil or “canna oil” is perhaps the most versatile and practical way to incorporate cannabis consumption into your everyday life. With that being said, having your own cannabis-infused oil in the pantry will make it easier for you to explore and experiment with countless recipes.
In this article, we'll teach you how to create your own homemade cannabis oil, plus three exciting edible recipes where you can test it out!
How to Make Your Own Cannabis Oil
Like cannabutter, you can use cannabis oil as a substitute in any dish that calls for coconut, canola, avocado, or olive oil. Choosing the type of oil to infuse boils down to personal preference and the type of edible recipes you plan on making regularly. Different cooking oils have different flavour profiles, consistency, and burning temperatures.
For example, if you're keen on using your canna oil for stir-fry, fresh salads, or baking, coconut oil might be an ideal base. Canola oil is on the milder side of the spectrum when it comes to flavour profiles. On the other hand, if you're after an oil with a bolder flavour plus versatility, avocado or olive oil are your best bet.
What You'll Need:
- 1 cup of ground cannabis buds
- 1 cup of your preferred oil
- Slow cooker
- Break down your cannabis into little pieces using your Smokey's 2.4" 4 Piece Matte Grinder, a pair of scissors, or your bare hands. Avoid making it too fine or powder-like, you don't want it to slip through the cheesecloth or strainer. Your ground cannabis should have the same consistency for rolling a joint.
- Mix the ground cannabis flower with the base oil in a slow cooker. Put it on low heat (maintain 245°F) for four to six hours. The slow and low cooking process will facilitate the activation of THC in your cannabis. This process is called decarboxylation or decarbing (you can also do this step with a double-boiler for eight hours or in a saucepan for three hours).
- Add a bit of water to prevent your cannabis oil mixture from burning. Stir occasionally using a wooden spoon.
- After the allotted cooking time, let your canna oil rest for a few minutes. Using a cheesecloth and strainer, sift the solid particles from your cannabis oil. Do not squeeze the cheesecloth in an attempt to get more liquid. It will only add more chlorophyll, making your oil taste bitter.
- Pour the pure cannabis oil in clean glass jars with an airtight seal. Homemade canna oil usually has a shelf life of up to two months but may last longer when refrigerated.
Must-Try Edible Recipes Using Canna Oil
Now it’s time to get cooking! There are several recipes for edibles online that incorporate cannabis oil into their list of main ingredients; the options are endless!
Check out three of our favourite edible recipes using canna oil that are super easy to make, even for beginners.
Healthy Cannabis Chocolate Bar (Vegan, Paleo, and Keto-Friendly)
If you're looking for a healthy but yummy snack that is sure to satisfy your sweet tooth, try this guilt-free chocolate bar recipe from Wake and Bake.
- 1 cup organic cocoa butter
- 2-4 tablespoons cannabis oil, preferably coconut-based
- 100 mg organic CBD oil
- 1/3 cup low-carb sweetener (stevia or monk fruit)
- 1 cup organic cacao powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- ½ cup nuts, seeds, dried fruits, or coconut flakes for added flavour and crunch
- Melt the cocoa butter in a double-boiler. If you do not have a double boiler, you can improvise by putting a glass or metal bowl on top of a small pot with ¼ cup of water set over medium heat.
- When the cocoa butter has melted, slowly add the cannabis oil and blend it using a whisk.
- Remove from heat. Add your natural sweetener of choice and whisk to mix.
- Introduce cacao powder and vanilla extract into your chocolate mixture. Then add nuts, seeds, dried fruits, or coconut flakes.
- Pour the chocolate into moulds. You can also use a baking sheet lined with parchment paper for chocolate bars.
- Keep it cool in the refrigerator for at least an hour to allow the chocolate to take shape and solidify.
- After an hour or so, take your cannabis-infused chocolate out of the mould or cut it into bite-sized bars.
- Enjoy immediately or store in an airtight container and keep in the fridge for up to two weeks.
Cannabis-Infused Green Mac and Cheese Recipe
This simple, surprisingly healthy pesto mac and cheese recipe from Vice hits the spot for a quick but filling weeknight dinner.
- 10 ounces baby spinach
- 1 cup basil
- 1 cup grated parmesan cheese
- 1 cup parsley
- 1 garlic clove
- 3 ½ cups whole milk
- 2 tablespoons infused cannabutter or canna oil
- ⅓ cup all-purpose flour
- 12 ounces grated sharp cheddar cheese
- Salt and pepper, to taste
- 1 pound elbow macaroni
- Heat the oven to broil.
- In a food processor combine the basil, parmesan, parsley, spinach, and garlic. Pureé until chunky, stopping to scrape the sides if needed. Then add ½ cup of the milk and pureé until smooth.
- Melt the cannabutter or heat the cannabis oil in a 6-quart saucepan over medium-high heat; add the flour and cook for 2 minutes. Create a roux by adding the remaining milk and cook, stirring occasionally, until thick, 8 to 10 minutes. Then stir in half the cheddar cheese, salt and pepper, and cook until the cheese has melted.
- While you make the roux, bring a large pot of salted water to boil. Cook the pasta until al dente, about 5 minutes.
- Drain pasta, transfer to the cheese sauce and stir in the spinach and herb sauce, coat well.
- Spread pasta in a 9-inch by 13-inch baking dish and top with remaining cheese. Transfer the baking dish to a baking sheet and broil until macaroni and cheese is golden brown and bubbly, about 5 to 7 minutes.
- Let cool for 10 minutes before serving. Enjoy!
Cannabis-Infused Honey Mustard Salad Dressing
Whether you're a vegetarian or simply love salads, this cannabis-infused honey mustard salad dressing should definitely be on your list of edible recipes to make at home. It's a slightly modified version of the Spruce recipe, which calls for hemp oil. To add more flavour and THC goodness, we'll be substituting it with cannabis oil.
- ¼ cup cannabis oil
- 2 tablespoons apple cider vinegar
- ½ tablespoon soy sauce (substitute tamari to make it gluten free)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- Salt to taste
Whisk all the ingredients together until it emulsifies. Adjust seasoning according to your taste.
Share Your Culinary Creations With Us
For those experimenting with canna oil, share your best edibles creations with us on Instagram!
If you’re looking for the best strain to infuse your oil with, Smokey’s online shop is fully stocked with your favourite sativa, indica, or hybrid buds. If you have any questions about cooking with cannabis oil, one of our budtenders would be happy to help you!