Vegan Parfait

This almost doesn't qualify as a recipe. Something creamy, something crunchy and something fruity layered beautifully in a clear vessel of your choice. And there you have it...a parfait!

Vegan Parfait

Makes: 2 parfaits (a larger glass will require more ingredients)

1 cup sweet cashew cream, prepared or vegan yogurt
1 cup fruit, chopped
1 ¼ cup granola, nuts or crushed vegan cookies

1. Layer ingredients in each glass in this order:

• ¼ cup cream

• ½ cup granola

• ¼ cup fruit

• ¼ cup cream

• 2 tablespoons granola

• ¼ cup fruit

Sweet Cashew Cream

Makes: 1 cup

1 cup cashews
¼ cup plus 2 tablespoons non-dairy milk
3 tablespoons maple syrup
2 teaspoons vanilla extract
⅛ teaspoon salt

1. In a saucepan over high heat, bring the cashews and enough water to cover them to a boil; boil for 7 minutes.

2. Drain and rinse the cashews.

3. Pour milk, maple syrup, vanilla extract and salt into a blender.

4. Pour in the cashews and blend until completely smooth. This could take 3-5 minutes depending on your blender.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

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Vegan Waffles with Peach Sauce

Vegan waffles? Yes, please! Just because you're not eating animal products doesn't mean you can't enjoy the joys of life...like eating waffles. The peach sauce just takes them over the top!

Can't find Bisquick in a store near you? Try this recipe for a homemade version that might be even better.

Makes 4 waffles

1 ⅓ cup non-dairy milk
1 tablespoon white vinegar or fresh lemon juice
2 cups Original Bisquick mix
3 tablespoons organic granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Powdered egg replacer and water that’s the equivalent of 2 eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract

1. Combine the milk and vinegar and set aside for 5-10 minutes. It will curdle.

2. In a medium bowl, pour in the Bisquick, sugar, baking powder and salt; mix well.

3. Make your egg replacer for 2 eggs as directed on the box; pour it into the milk.

4. Mix in the oil and vanilla.

5. Add the wet ingredients to the dry and mix until just combined. It does not have to be completely smooth.

6. Pour batter onto center of hot greased waffle maker and close the lid.

7. Cook for 5-6 minutes or until the steaming stops.

Peach Sauce

2 tablespoons vegan margarine
1, 16 ounce bag of frozen peaches
1/4 cup organic granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Slurry (optional)

1 tablespoon cornstarch
1 tablespoon cold water

1. Melt margarine in a medium saucepan over medium-high heat.

2. Pour the peaches and sugar and stir; cook them for 15 minutes or until they are completely thawed.

3. While the peaches are cooking, make a slurry by mixing the cornstarch and cold water together until the cornstarch has completely dissolved; set aside.

4. After 15 minutes, cut peaches with a spatula if you like.

5. Mix in the cinnamon and nutmeg.

6. Pour in the slurry (if using) and cook for 2 more minutes. The sauce will thicken pretty quickly.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

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