Nectarine Parfaits with Walnut Crumble and Lemon Cashew Cream (Raw, Vegan, Paleo)

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Ingredients

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

Instructions

Make the lemon cashew cream:
1. Put the cashews in a bowl and add cold water to cover. Soak the cashews for at least 30 minutes (or up to one night in the fridge), then drain, rinse and pat dry.
2. Place the soaked cashews, fresh filtered water and the rest of the ingredients in a high speed blender and blend until smooth and creamy. (If you don’t have a high-speed blender you may want to strain the cashew cream through a fine-mesh sieve for a smoother final consistency.)
3. Place in an airtight container and store in the refrigerator for up to 3 days.
Make the walnut crumble:
4. Place the nuts and the rest of the ingredients in the bowl of a food processor. Pulse until even chopped but still chunky. (The mixture should have a crumbly appearance but clump when you pinch it together.) Place in an airtight container and refrigerate for up to 5 days.
Assemble the Parfaits:
5. Slice or dice the nectarines into bite-sized pieces and toss with the lemon juice to coat.
6. Place a spoonful of fruit in the bottom of a serving glass and top with a layer of crumble and a layer of the cashew cream. Repeat to create multiple layers if desired and serve.

Notes