This is the recipe I got to make for Andrew Zimmern on Bizarre Foods for the Travel Channel. Holy cow, it’s vegan, raw, uncooked and fresh, and packed full of beautiful strawberries and creamy cashew kream. Incase you’re wondering why I spell cream with a K instead of a C….it’s because my dairy is cruelty-free and vegan, and absolutely delicious and nutritious.
Strawberry Parfait
Makes 2 servings
Topping:
1/2 cup sliced strawberries
Strawberry Syrup:
1 cup strawberries
1/4 c agave syrup
Kream:
1 cup cashews
1 Tablespoon vanilla extract
1/4 cup Nutiva Coconut Oil, liquid
1/4 cup filtered water, as needed
Garnish:
Mint
To make your syrup, place strawberries and agave in your blender, and pulse to mix. Set aside.
To make your kream, place cashews, vanilla, and Nutiva Coconut Oil in your blender. Add water, only as needed, to blend into a smooth pudding texture.
To assemble, place kream in 2 glasses. Top with sliced strawberries. Drizzle on your syrup, and garnish with a sprig of mint.
Photo is provided courtesy of Tyler Golden.
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