Cashew Cream Parfaits

by Erin

Yogurt parfait? How about a vegan version instead? This cashew cream is so easy to make you may find yourself reaching for it instead of yogurt, regardless of following a vegan diet. 

Cashew Cream Parfaits 1

In the spirit of sharing some food blogger loving, I am paying it back to Valentina of The Baking Fairy for making and sharing my recipe for chocolate peanut butter hummus, by turning around and making a vegan recipe inspired by all her crazy delicious looking vegan recipes. Scrolling through her archive of recipes you would never guess that many of them are vegan – unless of course you are already aware that vegan food can be just as delicious as it’s non-vegan counterpart. I’ve made a couple vegan recipes over the years, but my eyes were opened super wide when I first tried BBQ jackfruit and then even more when I took a cooking class in town and made scrambled tofu and cashew cream parfaits. After that I had no hesitations for trying other vegan recipes. Her vegan eggplant parm pizza is on my list to make and I almost did it for today, but decided to share a new vegan recipe instead.

Cashew Cream Parfaits 2

I fell in love with this recipe the very first time I tried it at the aforementioned cooking class. The cashew cream literally blends in seconds and you can then refrigerate for later, or immediately layer it with your favorite parfait toppings. The only hard part is prepping ahead of time to soak the cashews overnight, but upon perusing Valentina’s blog I noticed that she has boiled the cashews in order to expedite the process so you can do either way! My intake of cashews has definitely increased since discovering this recipe. What would you like to layer in your parfait?

Cashew Cream Parfaits 3

If you are still not convinced about the whole vegan thing, there are some non-vegan recipes on Valentina’s blog as well such as smoked brown butter chocolate chip cookies (OMG) and corn zucchini and arugula pizza (perfect for this time of year). But you really should try some vegan recipes sometime, and that’s coming from someone who loves meat and dairy. I mean seriously, even Valentina’s vegan cakes look incredible! My favorite bakery in town happens to be vegan, a fact I learned after falling in love with their cakes (and subsequently became our wedding cake), so I promise you vegan cakes are legit and you won’t even notice.

Cashew Cream Parfaits 4

Two years ago: April 2017 Stitch Fix #22

Three years ago: Mini Cinnamon Bun Oreo Cheesecakes

Four years ago: Redheads

Five years ago: Sausage and Egg Breakfast Casserole

Eight years ago: Funfetti Cheesecake Pudding Dump Cake


Serves 4



1 cup raw unsalted cashews (soaked overnight and drained)*

4 pitted medjool dates

Zest and juice from 1 lemon

1/2 cup water

2 Tbsp coconut oil

1 tsp vanilla extract

1/8 tsp salt


Fruit, nuts, granola, etc.

* If you are short on time, place cashews in a small pot, cover with water, simmer 15 minutes, then drain.


  1. Place all the cashew cream ingredients in a blender. Cover and blend until smooth.
  2. Layer into parfait glasses with desired toppings, and chill until ready to serve.

Source: Adapted slightly from a Zest Juice Co. cooking class, with the tip about the cashews from The Baking Fairy.

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Valentina | The Baking Fairy April 8, 2019 - 2:02 pm

OMG. These parfaits look so delicious! You’re reminding me that I haven’t made cashew cream in way too long. I think layering with berries like you did would be perfect… and maybe a sprinkle of chocolate chip granola in there, too! Thank you so much for sharing :)

spiffycookie April 9, 2019 - 7:14 am

That granola sounds like a good idea!

Dad April 8, 2019 - 11:30 am

I gained over 10# on our trip. That is a lot for a little person like me. So I am, unfortunately, on a starvation diet for awhile.

spiffycookie April 8, 2019 - 12:50 pm

But I bet it was the trip of a lifetime and well worth the temporary weight gain!

Susan April 8, 2019 - 11:24 am

This cashew cream does sound good, but it cannot replace Greek yogurt for me, for the simple reason that it does not have anywhere near the same level of protein. My biggest issue with vegan recipes is that they tend to be very low protein, and my body requires substantial amounts of protein. I’m saving the recipe with the idea that I will find a use for it as a meal addition rather than the meal staple.

spiffycookie April 8, 2019 - 12:49 pm

I agree, that is my only complaint as well. I almost reached for it instead of my usual Greek yogurt for breakfast this morning but stuck to the yogurt because I wanted more protein. Going to just stick to serving it as dessert!


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