Cashew Breakfast Parfait

A delicious treat for those not eating dairy
Dish Type: breakfast Lifestyle: dairy free, gluten free, vegan, vegetarian



1 cup of raw whole cashews

¾ cup milk or milk alternative

½ teaspoon of vanilla extract

1/8 cup sweetener of choice – we like honey

2/3 cup of refined coconut oil, liquefied over low heat

2 cups of mixed berries like strawberries, raspberries and blueberries

½ Cup of chopped nuts and seeds of your choosing (sunflower, pumpkin, almonds)

fresh mint for garnish 


Rinse cashews well, place in a bowl, cover with cold water and refrigerate overnight.

Drain and rinse cashews well. Place all ingredients, except the coconut oil and berries, in a heavy duty blender or food processor. Blend until smooth. With the blender running, slowly pour in the coconut oil and blend until completely smooth. Pour into a jar or bowl and chill in the refrigerator for at least 2 hours.

Serve in your favorite fancy glasses like a martini or cocktail glass. Layer fresh berries in between cashew cream and nut/seed mixture, garnish with mint or your favorite herb.