Food Recipes

Yum Alert: Vegan Nectarine Parfaits with Walnut Crumble & Lemon Cashew Cream

Written by rosetta

It’s rather difficult to find delicious vegan renditions of traditional breakfast recipes — especially ones with yogurt. These vegan parfaits, though, not only tastes like the real thing, but are fulfilling in every way! They’re also gluten-free and refined-sugar free. Image and recipe via Gourmande in the Kitchen.


Serves 4-6

For the lemon cashew cream:

1 cup/ 112g raw cashews, soaked

½ cup/120ml filtered water (for the cream)

The juice of one lemon

The zest of one lemon

2 Tablespoons/ 30ml raw honey (or maple syrup for a vegan version)

For the walnut crumble:

1 cup/120g of walnuts or a combination of raw walnuts and almonds (preferably soaked and dehydrated)

¼ cup/40g of raisins

The seeds scraped from the inside of ½ a vanilla bean or ½ teaspoon vanilla extract

¼ teaspoon sea salt

For the parfaits:

4 small or 3 large nectarines or peaches

The juice of ½ a lemon

1 batch of walnut crumble

1 batch of lemon cashew cream

For instructions, go here.

About the author


Rosetta is a Manhattan-born student currently living in Paris. She loves fashion, traveling, and all things kale. She's adopted the Parisian street style, yet stayed in-touch with her New York roots; she can be spotted wearing all black with a green color pop from holding her cold-pressed juice. Her religion is coconut oil and she's married to almond butter.

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