I love a classic Strawberry Parfait; but, throughout my transition to vegan life I have learned that putting a slight twist on something "traditional" can lead to something incredibly delicious.
Besides the fact that this parfait is dairy free and completely vegan, the filling is infused with real peanut butter and banana. I layered in some fresh strawberries and ended up with a protein packed breakfast that packs just as much flavor as it does protein.
It's delish and simple to make. Grab your food processor or high speed blender and lets whip up a little magic.
What you need:
1 Frozen Banana | 1 Cup Raw Cashews (soaked in hot water 1 hour) | 1 1/2 TBSP Vegan Butter | 1/2 Cup Peanut Butter (I used slightly crunchy, but I recommend creamy for a smoother blend) | 1/2 Cup Almond Milk | 1/2 Cup Agave Nectar | 10-12 Fresh Strawberries | Optional: 1 Cup Almond Pieces or Pecans for layering
(Makes two servings)
Add cashews to food processor and blend until fine. Add in banana, almond milk, peanut butter, vegan butter, and agave. Blend until a consistent mix is reached.
Place in freezer 15 to 20 minutes to allow the mix to set. (Allow to set even longer for a firmer base),
Meanwhile, rinse and slice your strawberries. You can also gather up your nuts for layering if you choose.
Once your parfait mix is ready, dollop a small amount in the bottom of your glass to serve as a base for the first layer of strawberries; this helped me keep them in place and slightly little pretty as I created my layers.