How to Make Vegan Strawberry Shortcake Parfaits

Vegan Strawberry Shortcake Parfaits

Course Dessert
Keyword dessert, strawberry, strawberry desserts, vegan, vegan dessert
Prep Time 15 minutes
Resting Time 2 hours 20 minutes
Total Time 15 minutes
Servings 6 servings
Author mymiaou

Ingredients

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

MACERATED STRAWBERRIES

  • 1 pint strawberries
  • 2 tbsp sugar
  • 1 tbsp lime juice

Instructions

MACERATED STRAWBERRIES

  1. Wash, hull and slice strawberries. Toss with lime juice, sugar and set aside.

TOFU CASHEW CREAM

  1. Soak the raw cashews in boiling water for 20 minutes, set aside.

  2. In a blender, combine cashews, tofu, maple syrup, coconut oil, vanilla and salt. Blend on high until smooth.

  3. 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.

  4. To serve, top with your favourite vegan vanilla cake or cookies, macerated strawberries in syrup and finish with chopped pistachios.

Recipe Notes

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.