Dairy-free cashew cream in a breakfast parfait with raspberries & nutty granola

This is a nice option to have around for a weekend brunch, as it enhances a lot of dishes – topped on fruit salad, granola, pancakes, waffles, or made into a breakfast parfait or a fruit dip. It’s very easy to make, and only has 4 ingredients. I imagine that you could add flavours like cinnamon, ginger, lemon or orange zest to elevate the flavour of your sweet dish even more. I’m going to try it as a dairy-free substitute in recipes that call for yogurt! I’ll keep you posted on how that goes on our Facebook & Instagram pages.

Cashew Cream Parfait

 

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Cook time

5 mins

Total time

5 mins

 

Layer cashew cream with your choice of chopped dried fruits, fresh or frozen fruit, nuts, seeds, or granola. We’ve also spread it on top of pancakes!

Cuisine: dairy free, gluten-free, vegan

Serves: 1 cup

Ingredients

• 1 cup raw cashews, soaked overnight (or at least 3 hours), rinsed & drained
• ½ cup unsweetened almond milk (plus 1-2 Tbsp more, if needed)
• 2 Tbsp maple syrup
• ½ tsp vanilla extract

Instructions

1. Add all ingredients to the blender and gradually increase speed to blend on high, adding more almond milk, as needed.
2. Blend on high for a good 30-60 seconds, until it is smooth & creamy.
3. Store in fridge for up to 3 days.

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