Description
This easy vegan parfait is not only delicious but also very easy to make and ready in 20 minutes. It’s a perfect no-fuzz recipe dessert layering cashew cream, cherries, and vegan cookies.
Ingredients
Cashew Cream Layer
- 1/3 cup (50 grams) cashews, soaked in boiled for 1 hour then drained
- juice of 1/2 lemon
- 6 1/2 tablespoons (100 grams) plain thick vegan yogurt
- a pinch of salt
- 1 1/2 tablespoons raw vegan sugar (or another sweetener)
Cookie Layer
- 6 vegan biscoff/ speculoos cookies (or shortbread vegan cookies with ½ teaspoon gingerbread spice)
- 1 teaspoon vanilla
Cherry Layer
- 1 cup (150 grams) cherries, frozen
- ½ tablespoon cornstarch
- 2 tablespoons (30 ml) water
- 2 tablespoons raw vegan sugar
Optional:
Cinnamon
Cacao powder
More sweetener if you want a sweeter dessert
Instructions
Cookie Layer
To a small food processor, add the cookies and the vanilla. Pulse until the cookies are crumbled, but not entirely. You don’t want to create a flour consistency, and keeping a few chunks is ideal. Set the crumbled cookies aside for later.
Cashew Cream Layer
In a medium bowl soak, the cashews in boiling water for at least an hour or overnight. If you have a powerful blender or food processor, 30 minutes might be enough to create a smooth, creamy texture.
When the cashews are soaked, drain them well and place them in a small food processor (or blender) together with the yogurt, salt, and sugar. Pulse until you have a smooth, creamy consistency and set aside.
Cherry Layer
In a small pot on medium heat, add the frozen cherries and stir. Add the cornstarch, water, and sugar when the frozen cherries have warmed up a bit. Stir until the cherries are almost all falling apart. Remove the pot from the heat and set it aside.
Parfait Layering
In a tall glass, start with a layer of crumbled cookies, followed by a layer of cashew cream, and then a layer of cherries. Continue until you have no more cashew cream or cherries left. Top with crumbled cookies for serving.
This vegan parfait is best when served immediately. If you want to make this ahead, you can do so a few hours before and keep the parfait in the fridge.
Equipment
Buy Now → Notes
Sweeteners: you can use any granulated vegan sugar, such as coconut sugar, for this recipe.
To make this recipe gluten-free, use a gluten-free, vegan cookies brand or granola.
If you can’t find speculoos cookies, you can make your own with the addition of ½ teaspoon gingerbread spice.
Be sure not to keep the cherries too long aside before layering them in a glass, as the cherries will become more solid/thick when they cool down.