Roasted Grape Parfait with Vegan Lemon Cream
Indulge your taste buds in a delightful symphony of flavors with our Vegan Lemon Cream Parfait with Roasted Grapes. This exquisite dessert is a testament to the harmonious blend of tangy citrus notes, velvety creaminess, and the rich, caramelized sweetness of roasted grapes.
Chad White
Ingredients for the Roasted Grapes
- 4 cups grapes
- 1/4 cup port wine
- 1/4 cup agave nectar (honey can be used if not strictly vegan)
- 1 tablespoon olive oil
- Pinch of salt
To make the Roasted Grapes
Preheat oven to 450F. Wash and dry the stemless grapes. Toss the grapes with the other ingredients. Place onto a sheet tray and roast for 10 minutes or until grapes are slightly charred and liquid is reduced to almost a syrup. Carefully place the grapes onto a plate to chill in the refrigerator. Save the remainder of the syrupy liquid separately and place into the refrigerator to chill as well.
Ingredients for the Vegan Lemon Cream
- 2 cups raw cashews soaked in water for at least 2 hours or overnight in the refrigerator
- 3/4 cup vegan milk (we used unsweetend oat milk)
- 1/2 cup agave nectar (honey can be used if not strictly vegan)
- 1/4 cup coconut oil (melted and room temperature)
- 1/2 teaspoon salt
- Zest and juice of 2 lemons
To make the Vegan Lemon Cream
Start by rinsing the softened cashews with water. Then, place all ingredients into a high-speed blender and blend until smooth. Taste and adjust sweetness and acidity. Lastly, place the cream in the refrigerator to chill. Once chilled, place the cream into a pastry bag, then assemble in your preferred cup by alternating layers. Add your favorite granola for a little crunch if you prefer.
