No dairy? No problem! At least that’s true if you’re whipping up this 10-minute vegan parfait. Instead of dairy-based yogurt, this recipe features a creamy, silky-smooth blend of almonds, cashews and coconut water. And, because gluten isn’t your friend either, why not make this delicious breakfast completely sans gluten? Add a gluten-free muesli for a bit of crunch and follow it up with tart, juicy berries for a nutrient-rich breakfast, snack or dessert.
Serves 2
Ingredients
Parfait
1-1/2 cup Bob’s Red Mill Gluten-Free Muesli
2 pouches Santa Cruz Organic® Apple Strawberry Sauce
1/4 cup fresh blueberries
1/4 cup fresh raspberries
4 fresh mint leaves
Vegan Yogurt
1/2 cup almonds
1/2 cup cashews
1/2 cup coconut water
1/2 cup water
1 Tbsp. lemon juice
1/4 tsp. vanilla extract
Directions
- In a high-speed blender, process all yogurt ingredients until smooth and fully incorporated.
- In 2 glasses, cups or bowls, place the first layer of muesli. Top with a layer of vegan yogurt, then apple-strawberry sauce and repeat.
- To serve, sprinkle in fruit and mint leaves.