Cashew Cream Parfait
Cuisine: dairy free, gluten-free, vegan
Serves: 1 cup
- 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
- Add all ingredients to the blender and gradually increase speed to blend on high, adding more almond milk, as needed.
- Blend on high for a good 30-60 seconds, until it is smooth & creamy.
- Store in fridge for up to 3 days.
Recipe by Naturopathic By Nature at http://naturopathicbynature.com/dairy-free-cashew-cream-for-breakfast-parfaits-more/
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