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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:

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