Vegan Blueberry Pistachio Yogurt Parfait
Author: Rachel Carr
Prep time:
Cook time:
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Serves: 4 servings
- 2 cups cashews, soaked 2 hours
- 1 probiotic capsule supplement
- 1 Tablespoon apple cider vinegar
- 1 cup-1 ½ cups filtered water or probiotic liquid (as needed to reach desired consistency)
- lemon juice (probably juice of 1 lemons) and salt to taste
- 1 pound shelled pistachios
- ¼ cup maple syrup
- 3 tablespoons coconut sugar
- Sea salt to taste
- 1 pint blueberries
- cashew yogurt (see recipe)
- maple roasted pistachios (see recipe)
- 2-3 tablespoons of fresh marigold leaves or chopped mint
- Add cashews, water or probiotic liquid, opened probiotic capsule*, and apple cider vinegar to a blender and puree to yogurt consistency.
- Allow puree to ferment covered in a warm place for 8-12 hours.
- Season with salt and lemon juice to taste after fermented to your liking.
- Position a rack in the center of the oven and preheat to 350°F.
- Spread the pistachios in a large roasting pan and bake until lightly browned and nuts are hot, about 6 minutes.
- Pour the maple syrup over the pistachios and coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 10 minutes.
- Remove the pistachios from the oven and coat with the coconut sugar and season with salt to taste.
- Cool slightly and break apart any nuts that are sticking together. Pour onto a greased baking sheet and cool completely.
- Yield: 4 cups. Store in a sealed container in your pantry.
- Layer into a glass cup of small jar layers of cashew yogurt, fresh blueberries, and maple roasted pistachios.
- Top with fresh marigold petals (optional) or fresh mint (optional).
Recipe by Plant Craft at https://www.rachelcarr.com/probiotic-vegan-blueberry-pistachio-yogurt-parfait/
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