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Looking for the perfect summertime dessert? We’ve got you covered. This light parfait is perfect with any fresh fruit you have on hand. Enjoy!
Cashew Cream
- 1 1/2 cups raw cashews, soaked at least 1 hour
- 1 1/2 cups water
- 3/4
cup coconut oil - 1/3 cup honey or agave
- 1/4 tsp salt
- 1/2 vanilla bean or 1 tsp pure vanilla extract
- 1 tsp lemon extract or lemon essential oil to
taste; or 1 tsp almond extract - 1 – 2 tsp lemon zest, optional
Rinse and drain cashews. Place all ingredients except lemon zest in a blender (only use the whole bean if you have a high-powered blender. You can cut the bean in half and scrape the vanilla
caviar out of the bean if using a food processor.) Blend until smooth and creamy.
Add the lemon zest and pulse briefly, just to incorporate. Refrigerate cream for at least 3 hours, until gently stiff. Longer refrigeration will give a stiffer cream.
Fruit (Any solo or combination equaling about 3 pounds)
- 3 cups sliced strawberries or 3 3/4 cups whole strawberries = 1 pound
- 2 cups sliced peaches or 3 medium peaches = 1 pound
- 2 1/2 cups fresh blueberries or 1 pint = 3/4 pound
- 2 cup fresh raspberries or 1 pint = 3/4 pound
In a glass bowl or small goblet, layer fruit and then a small layer of cream until you reach the top of the bowl or goblet. Finish
the top layer with cream and garnish with a small arrangement of fruit. Powdered vanilla, lemon zest, or mint leaves create a beautiful garnish as well.
Refrigerate until ready to serve.
Note: This recipe makes enough cream for 3 pounds of fruit. If time is a consideration, instead of creating individual portions, fruit may be placed in a bowl with cream sauce and folded gently for a parfait salad.
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