Cashew and Macadamia Lemon Cream Parfait
Looking for the perfect summer parfait recipe? This Cashew Macadamia Lemon Cream Parfait definitely hits all the high notes, especially now that all the seasonal summer fruits are starting to reach peak ripeness. While this recipe is healthy enough to be eaten for breakfast (or a snack!) it can certainly pass for dessert as well, especially if you bump up the sweetener in the cream by just a bit. Perfect for your 4th of July festivities! This recipe is also very easily customized - use whatever seasonal fruit you have access to that looks the best. You can also sub nuts and seeds or sprouted buckwheat groats for the granola if you prefer - or even leave it out.
The star of this recipe is definitely the raw cashew macadamia cream. Made from a base of blended soaked cashews and our beyond-heavenly raw macadamia nut butter - it is rich, oh-so-creamy, and satisfying. That hint of lemon juice gives it a cheesecake-like-tang, while the lemon zest really helps elevate all the flavors.
Enjoy!
The Recipe
Cashew and Macadamia Lemon Cream Parfait
Serves 3
Raw Cashew Macadamia Lemon Cream
1 cup soaked raw cashews (soak for at least a few hours to soften)
1/2 cup purified water
2 Tbs Dastony Macadamia Nut Butter
2 Tbs raw honey, maple syrup, or a sweetener of choice
2 Tbs fresh lemon juice
1.5 tsp fresh lemon zest
1/2 tsp vanilla extract
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