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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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