Vegan Breakfast Parfait


October 13, 2009

This vegan breakfast parfait with berries and cashew cream is super easy, delicious, loaded with nutrients, and makes an amazing edible centerpiece.

Vegan Breakfast Parfait

This vegan parfait with berries, nuts, seeds, and cashew cream is staple in our house.

The combination of fruits and nuts never gets old for me. Throw in some cashew cream, seeds, and coconut, and you’ve got an antioxidant-rich, mineral-dense, protein-powerhouse breakfast that’s mighty tasty.

Breakfast parfaits are nothing new. You see different versions at breakfast buffets far and wide. My mouth waters, my tummy grumbles, and my eyes bug out as they longingly follow those sublime spoonfuls of heaven to someone else’s table. It would be helpful if the restaurant gods could share this vegan, gluten-free version around. Then I wouldn’t have to order the oatmeal.

This combo is just a starting point to inspire creativity. You can use any mix of nuts, seeds, and fruits you have on hand. However you assemble these, they make gorgeous edible centerpieces for a brunch table, or a colorful healthy dessert or snack.

This vegan parfait is dressed to impress, and berry berry yummy.

Other Breakfast Recipes

Grain-Free Low Carb Cereal
Vegan Lime Coconut Rice Pudding
Chai-Spiced Pear Oatmeal
Banana Coconut Chia Pudding
Grain-Free Granola

Let me know what you think of this vegan parfait in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Vegan Breakfast Parfait

This vegan breakfast parfait with berries and cashew cream is super easy, delicious, loaded with nutrients, and makes an amazing edible centerpiece. 

Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Author Tess Masters

Ingredients

cashew cream:

berries:

  • 1 cup fresh blueberries
  • 1 cup fresh raspberries

Instructions

  1. To make the cashew cream, drain the cashews, and discard the soaking water. Pour the fresh 1/2 cup filtered water into the blender, and add the soaked cashews with the maple syrup, vanilla, and salt. Blast on high for 30 to 60 seconds, until smooth and creamy. Tweak water, sweetener, and vanilla to taste.  Transfer to a sealed container in the fridge, and chill for a few hours to thicken. 
  2. For the nut and seed mix, throw the almonds, walnuts, sunflower seeds, pumpkin seeds, hemp seeds, and coconut into your food processor, and pulse just a few times until the nuts are rustically chopped but still chunky. 
  3. To assemble, take two short wide glasses, and place 1/2 cup blueberries into each glass. Next, spoon 1/4 cup of the nut and seed mix into each glass, half of the cashew cream into each glass, layer on 1/4 of the nut mixture into each glass, and then finish each parfait with raspberries. 
  4. Serve immediately. 

Recipe Notes

Photo by Trent Lanz, and styling by Alicia Buszczak

Comments

Comments 28

  1. Any recs for those of how are allergic to Cashews? I keep on running in to recipes I can’t make. Ever tried a walnut or almond cream recipes? I would love to know if it would be a good substitute.

  2. Thanks everyone! I LOVE Chow and Glamour.
    Maria: raw almond or raw coconut dream is a wonderful substitute in this recipe. To make this recipe completely nut-free you can use soy cream and use puffed rice, millet and millet with some seeds and dried fruit. YUMMO!

  3. This is such a hit! My ten year old son said he could easily eat this every morning before school for breakfast and I have to say that it’s definitely going to be part of my 65% raw plan for the summer.

    I only used 1 tbsp agave in the cream and most of my family thought it wasn’t sweet enough, but I think that is because the berries were on the tart side. I wouldn’t change anything.

    A WINNER to be certain.

    1. So glad you are all enjoying it, and yes, you can keep tweaking and adapting the cream to suit the ripeness of your fruit.

  4. Blender Girl- Great going! I just love all the recipes you post…this website has been a real find 🙂 The presentation of the site is also great!

    Bravo and let the recipes keep coming…I will give this one a try this weekend ;0)

  5. .
    Don’t want to spoil the dream but if you think you’re getting all those great minerals out of your seeds and nuts it’s time you did some research into phytates (phytic acid). You’ll see just how high it is in seeds/nuts. Google and you’ll find some very informative info. I personally found the Amanda Rose website very easy to read and full of excellent material on the subject.

    Ultimately the answer for vegans, vegetarians is to long-soak all our nuts and seeds, legumes and grains, but also to eat one meal a day (it can even be a smoothie) of JUST fruit and vegies that’s totally free of the above culprits. Digest it well, absorb all its minerals and then start indulging again in the nuts/seeds/legumes/grains that we all love to eat.

  6. Hey Elena,
    I couldn’t agree more about phytates and other enzyme-inhibitors found in nuts and grains. I soak and dehydrate all of my nuts, and explain all about this in my why soak nuts and seeds page.
    Thanks for pointing this out. I have added more links to this page in the recipe instructions to more people can benefit from the discussion. So you haven’t spoilt the dream….you have made it better!

  7. Just tried this recipe and loved it! The cashew cream is amazing…I even used it with apples with a little cinnamon after I ran out of berries 🙂

  8. maria – May 26, 2011 at 06:40am #
    Any recs for those of how are allergic to Cashews? I keep on running in to recipes I can’t make. Ever tried a walnut or almond cream recipes? I would love to know if it would be a good substitute.
    we often use sunflower seeds instead of cashews

    1. You can absolutely use almond cream, coconut cream, or soy cream in this recipe. I LOVE using sunflower seeds too. You could also use any kind of milk and add some chia seeds to make a quick sweet cream for this recipe.

  9. Oh. The beauty of this recipe is that you just cannot mess it up. It is SO easy. I am a terrible food stylist. I just throw the berries in and they are so pretty on their own.

  10. Just wanted to let you know that me (and my children!) love this breakfast. We enjoy it often. I have a post scheduled on my blog with a link to your delicious recipe! Thank you!

  11. Really nice! I love nuts! In my home my family is obsessed with nuts, so this recipe will be great for them! thx 🙂

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