Strawberry Cheesecake Parfaits

 

Strawberry Cheesecake Parfaits:
Ingredients

1. 1½ cups raw cashews
2. ½ cup dairy-free half & half alternative (I use Ripple Vanilla)
3. ½ cup honey or agave nectar (for strictly vegan)
4. ¼ cup coconut oil, melted (can sub sustainable palm oil or cocoa butter for coconut free)
5. ¼ teaspoon salt
6. 3 to 4 tablespoons lemon juice, to taste
7. 1 teaspoon vanilla extract
8. 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

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