Vegan-Whipped-Cashew-Parfait-Resized
The first time I made this recipe I was blown away by the rich creaminess of the cashew cream. It’s the closest thing to eating homemade whipped cream I’ve tried (and may even be better!). If you can’t eat dairy, are vegan, or just want to reduce your dairy consumption, this is for you. Serve this at your next dinner party, don’t tell anyone it’s non-dairy and wait for the question, ‘What’s in this?!’ (You’re welcome :) )

Serves 4

Ingredients

1 cup of raw whole cashews
¾ cup of coconut water (or regular water)
½ teaspoon of vanilla extract
1/8 of a cup of vegan vanilla sugar
2/3 cup of refined coconut oil, liquefied over low heat

2 cups of mixed berries like strawberries, raspberries and blueberries
fresh mint for garnish 

Directions

Rinse cashews well, place in a bowl, cover with cold water and refrigerate overnight. 

Drain and rinse cashews well. Place all ingredients, except the coconut oil and berries, in a heavy duty blender like a Vitamix. Blend until smooth. With the blender running, slowly pour in the coconut oil and blend until completely smooth.

Pour into a jar or bowl and chill in the refrigerator for at least 2 hours. 

Serve in your favorite fancy glasses like a martini or cocktail glass. Layer fresh berries in between whipped cashew cream, garnish with mint or your favorite herb.

Note: You can adjust the thickness of the cashew cream by adding more or less of the coconut water. 

Image: John Klein