Sunday, July 27, 2014

Blueberry "Cheesecake" Parfaits


I don't know that cashew cream really tastes like cheesecake, but I do think it's delicious. We are not huge cheesecake fans in this house anyway, which is why I find individual portions so perfect. I love that this dairy-free take on the treat is not as rich and sweet.

I adapted these parfaits from Cheeky Kitchen, using her basic method for prepping the cashew cream but then taking liberties with the no-bake crust and blueberry topping. Any ground nut would work for the crust, and you could likewise use strawberries or raspberries for the fruit.

These were a great way to make an even bigger dent in our freshly picked blueberry stash! For tastiest results serve straight from the fridge so they're firm and chilled.


Blueberry "Cheesecake" Parfaits
adapted from Cheeky Kitchen

crust:
1 cup almond meal
3 tbs. melted coconut oil
1-2 tbs. palm sugar
1/2 tsp. cinnamon

"cheesecake":
2 cup raw cashews
4 cups water or coconut milk
1 tbs. vanilla bean
a couple drops of liquid vanilla stevia (or other natural sweetener, to taste)

berry topping:
3 cups blueberries
2 tbs. arrowroot or tapioca starch
juice & zest of 1/2 lemon
2 tbs. pure maple syrup
1/2 tsp. vanilla
pinch of cinnamon and freshly ground nutmeg

One day or the night before making, combine cashews, milk or water and vanilla in a container. Cover and refrigerate.

The next day, combine all crust ingredients in a small bowl. Press into the bottom of small cups or ramekins (this recipe yielded 8 mini cups for me). Add cashew mixture to a blender and process until smooth and fluffy.

Evenly distribute “cheesecake” layer between cups or ramekins. Add all topping ingredients to a medium saucepan and heat over low heat until the mixture begins to thicken and blueberries are soft.

Allow to cool slightly before evenly dividing on top of parfaits.

Chill parfaits thoroughly before serving. Top with a couple of extra blueberries, if desired.


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