Blackberry Parfait with Maple Cashew Cream

Raw cashews, blended with water, serve as the base for many a plant-based, dairy-free sauce. This master sauce is so versatile, and is often used as a base for lush and savory sauces such as my Jalapeño Cashew Cream and Vegan Chipotle Lava Sauce.

The cashew base can also be made into a sweet version, which is lovely spooned over berries, or incorporated into raw desserts. For this recipe, I add orange zest and cardamom to make it extra special.

  • berry parfait with maple cashew cream

About a cup.


  • 1 cup of raw, unsalted cashews, soaked in filtered water for about 4 hours
  • Enough filtered water to cover the cashews, about half a cup
  • 1-3 tablespoons of pure maple syrup
  • a pinch of sea salt or Himalayan pink salt
  • 1 teaspoon of vanilla extract
  • a pinch of orange zest
  • 1/4 teaspoon of cardamom
  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • GARNISH — with toasted coconut and nuts of choice


  • Step 1

    Drain and rinse the soaked cashews. Add to the blender, and pour in just enough water to cover the cashews, and to facilitate the blending process.

  • Step 2

    Then, add the maple syrup. Start with a tablespoon. You can always add more if desired.

  • Step 3

    Now, add the pinch of salt, vanilla, orange zest, and cardamom. Give everything a blend, until creamy and smooth.

  • Step 4

    Taste, and add more maple syrup if desired. Blend again.

  • Step 5

    Spoon some of the cream into a parfait glass or small jar. Top with a layer of berries, and then add a layer of the cream. Then, add another layer of berries. Garnish with chopped nuts, coconut, or toppings of choice, and serve. Store leftover cream in the fridge for about 2-3 days.



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