My first time at a raw vegan restaurant, I was expecting some seriously bland food.
Instead, I got the most delicious parfait I’d ever tasted.
The sweet cashew cream, layered with fresh local fruit and granola, was to die for.
I asked two different servers if it had dairy because I couldn’t believe it.
No refined sugar, no heavy cream?
It blew my limited idea of what health food could taste like.
Years later, I’m still amazed at how simple it is to create sinfully tasty treats without the toxic ingredients.
This Healthy Cashew Cream Parfait is one of my favorites.
It’s super easy….just six ingredients and one is water!
I make it for dessert but you can totally eat it for breakfast.
Healthy Cashew Cream Parfait(gluten-free, vegan)
Ingredients:
2 cups of raw cashews
1 cup water
Zest of ½ lemon
3 Tablespoons of raw honey (vegan option: 2 Tablespoons of agave)
1 ½ teaspoons vanilla
2 pinches of sea salt
Optional: chopped fruit and Maple Pecan Quick-ola Granola
1. Soak cashews for two hours*.
2. Drain and place in blender or food processor with remaining ingredients. Blend until smooth. If you have a high-speed blender, this part will go quick. Otherwise, pause to scrape sides until it’s smooth.
3. Taste and adjust with more sweatner or zest if needed. The cream will be a bit runny but will thicken in fridge.
4. Cover and refrigerate overnight. You can eat it after an hour but it’s best to wait.
5. Optional: Layer in glass with granola, cut up mangos and raspberries or fruit of choice.
Serves 5
*No time to soak? No problem. Boil the cashews for 15 minutes and let them cool.