Many thanks to Loblaws for sponsoring this vegan strawberry shortcake recipe.
When it comes to food, I’m a pretty adventurous eater, growing up in an Asian family, we ate a lot of unique foods. My husband is adventurous as well but there are certain foods he just doesn’t enjoy like mushrooms (my favourite!), avocado (um, hello GUAC!), pineapple on pizza (all the YES!) and soft tofu (delish!).
The list of food debates is endless! This year, I’m partnering with Loblaws for their #FoodLoversUnite program to share that no matter what your food preferences are, we are all food lovers! Loblaws is and has always been my go-to grocery store for fresh local produce. They currently work with over 450 Canadian farmers to provide us with quality ingredients year-round so make sure to try new, local produce next time you’re grocery shopping!
Spring is one of my favourite seasons mainly for fresh produce like rhubarb, asparagus and of course, strawberries! These vegan strawberry shortcake parfaits are a take on one of my all-time fave desserts! I’m making it vegan and incorporating a special ingredient.. soft tofu!
Soft tofu is a very versatile ingredient, growing up, my mom would prepare soft tofu with chilis and pork for dinner and as a dessert soaked in a sweet gingery syrup. It has a neutral flavour which lends itself to both sweet and savoury recipes, it’s a great source of protein and adds the perfect creamy texture but lightness to any dish!
Soft tofu is not a popular ingredient among many people, especially if you didn’t grow up with it. Although this recipe calls for soft tofu, it can easily be swapped out for coconut cream, which is another ingredient I love! This is how my husband loves to enjoy this sweet treat! I’ll add the details in the recipe notes below!
Here’s what you’ll need:
- 2 x 300g Package of Soft Tofu (or coconut cream for non-tofu lovers)
- Raw Cashews
- Maple Syrup
- Coconut Oil
- Fresh Strawberries
- Fruit jam or peach preserves
- Vegan Vanilla Cake or Cookies
These vegan strawberry shortcake desserts have a lot of different elements and textures to balance the creaminess of the tofu cashew cream. Starting with a fruity layer of my favourite jam or fruit spread like this delicious PC Black Label Ontario Peach fruit spread which I added to the bottom of each glass.
Next, the tofu cashew cream is super easy to make, in a blender blend together the soft tofu giving it creaminess, soaked raw cashews for some body, coconut oil to add richness, a little maple syrup for the perfect hint of sweetness, vanilla extract and salt to bring all the flavours together. The mixture will be slightly runny but will firm up once it has time to chill in the fridge. Top with your favourite vegan vanilla cake or cookies, deliciously syrupy macerated strawberries and chopped pistachios for that bit of crunch.
I hope you guys will love how nutty, fruity and creamy these parfaits are! Its the perfect make-ahead dessert for any get together! Whether you love or dislike soft tofu, we are all food lovers and I hope you enjoy this recipe!
Make sure to tag me on Instagram if you do, I’d love to know what you think!
Vegan Strawberry Shortcake Parfaits
TOFU CASHEW CREAM
- 2 cups raw cashews soaked
- 2 x 300g pkg of soft tofu
- 2/3 cup maple syrup
- 2/3 cup coconut oil
- 2 tsp vanilla extract
- 1/2 tsp salt
- PC Ontario Peach Fruit Spread
- 1/4 cup pistachios chopped
- 1 pint strawberries
- 2 tbsp sugar
- 1 tbsp lime juice
Wash, hull and slice strawberries. Toss with lime juice, sugar and set aside.
TOFU CASHEW CREAM
Soak the raw cashews in boiling water for 20 minutes, set aside.
In a blender, combine cashews, tofu, maple syrup, coconut oil, vanilla and salt. Blend on high until smooth.
Spoon 2 tablespoons on the bottom of 4 parfait glasses. Top the tofu cashew cream into each glass 3/4 full. Chill in the fridge for at least 1 hour. If making a day in advance, place plastic wrap directly on the cream so that it doesn’t dry out.
To serve, top with your favourite vegan vanilla cake or cookies, macerated strawberries in syrup and finish with chopped pistachios.
To make this recipe without soft tofu, replace the 2 x 300g silk tofu with 1 cup coconut cream and 1 cup coconut/nut milk.