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Strawberry Cheesecake Parfaits:
Ingredients
- 1½ cups raw cashews
- ½ cup dairy-free half & half alternative (I use Ripple Vanilla)
- ½ cup honey or agave nectar (for strictly vegan)
- ¼ cup coconut oil, melted (can sub sustainable palm oil or cocoa butter for coconut free)
- ¼ teaspoon salt
- 3 to 4 tablespoons lemon juice, to taste
- 1 teaspoon vanilla extract
- Fresh strawberries, diced
Instructions
- Place the cashews in a spice grinder, food processor, or high power blender and process until powdered and beginning to clump, about 1 minute.
- Transfer the cashews to a blender (if they aren't already in one), and add the half & half alternative, honey, coconut oil, and salt. Blend until very smooth and creamy, 1 to 2 minutes.
- Add the lemon juice and vanilla and blend until combined.
- Pour the mixture into one bowl, or divide between single serve dishes, and cover. Refrigerate overnight.
- Top with, or layer with (it can be piped), diced strawberries to serve.
- Store leftover mousse in the refrigerator for up to 5 days, or freeze to enjoy later.
godairyfree.org
