Berry Parfait with Lemony Cashew Cream & Almonds
Ingredients:
- Raw cashews, 1-cup
- Fresh blueberries, 1-cup
- Fresh raspberries, 1-cup
- Fresh lemon juice, 2 tbsp
- Maple syrup, 1/4 cup
- Almond slices, ½ cup
Instructions:
- Soak the cashews for 6-8 hours, until tender. This makes them creamy when blending. Drain the soaking liquid and rinse the cashews.
- In a high powered blender, blend the soaked cashews with lemon juice, and maple syrup until creamy. Let the cashew cream chill and set in the fridge for 30-minutes.
- In a dry frying pan, lightly toast the sliced almonds over medium-high heat for about 3 minutes. Stir them around frequently, for even toasting and to prevent burning. Let the almonds cool.
- In a small glass, add a dollop of lemony cashew cream, and top with fresh berries. Then add some crunchy sliced almonds, and repeat the layers until your glass is full. Enjoy!
