Peach-Blackberry Cashew Parfait

Peach-Blackberry Cashew Parfait


  • 2 scoops (1 serving) vanilla fermented Greek yogurt proteins+
  • 1 cup cashews, soaked over night
  • 1½-2 cups water (reserved from soaked cashews)


  1. Drain cashews, place in blender and set soaking liquid aside.
  2. Add 2 scoops of unflavoured fermented Greek yogurt proteins+. Add in a little reserve liquid. Begin to blend, keep adding reserve liquid until you have reached the desired consistency. Set aside.
  3. Chop 2 peaches and slice blackberries in half. Add in a tablespoon of honey and juice of ½ lemon. Stir until fruit is thoroughly coated. Set aside.
  4. In food processor add a handful of almonds, some hazelnuts (or any nut of choice) a teaspoon of cinnamon and a dash of nutmeg. Blend until finely chopped. Alternately, use a mortar and pestle.
  5. Using a tall clear glass or sundae glass, layer ingredients, beginning with fruit on bottom ½ – ¾ of cup, spoon out cashew cream over fruit, and add a nut crumble topping.
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