Vegan Blueberry Pistachio Yogurt Parfait
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the cashew yogurt:
  • 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
For the maple roasted pistachios:
  • 1 pound shelled pistachios
  • ¼ cup maple syrup
  • 3 tablespoons coconut sugar
  • Sea salt to taste
For the parfait
  • 1 pint blueberries
  • cashew yogurt (see recipe)
  • maple roasted pistachios (see recipe)
  • 2-3 tablespoons of fresh marigold leaves or chopped mint
For the cashew yogurt:
  1. Add cashews, water or probiotic liquid, opened probiotic capsule*, and apple cider vinegar to a blender and puree to yogurt consistency.
  2. Allow puree to ferment covered in a warm place for 8-12 hours.
  3. Season with salt and lemon juice to taste after fermented to your liking.
For the maple roasted pistachios
  1. Position a rack in the center of the oven and preheat to 350°F.
  2. Spread the pistachios in a large roasting pan and bake until lightly browned and nuts are hot, about 6 minutes.
  3. 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.
  4. Remove the pistachios from the oven and coat with the coconut sugar and season with salt to taste.
  5. Cool slightly and break apart any nuts that are sticking together. Pour onto a greased baking sheet and cool completely.
  6. Yield: 4 cups. Store in a sealed container in your pantry.
To assemble the parfait:
  1. Layer into a glass cup of small jar layers of cashew yogurt, fresh blueberries, and maple roasted pistachios.
  2. Top with fresh marigold petals (optional) or fresh mint (optional).
Recipe by Plant Craft at