Vegan Breakfast Parfait


October 13, 2009

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.

BERRY BREAKFAST PARFAITS

BERRY BREAKFAST PARFAITS. These make fantastic edible centerpieces for brunch, and are awesome healthy desserts or snacks. GET THE FULL PRINTED RECIPE: https://www.theblendergirl.com/recipe/raw-vegan-parfait/

Posted by The Blendaholic on Tuesday, May 22, 2018
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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:

nut and seed mix:

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. 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. 
  3. 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. 
  4. 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. 
  5. Serve immediately. 

Recipe Notes

Photo by Trent Lanz, and styling by Alicia Buszczak

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