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