This divine vegan pumpkin pudding parfait with cashew whipped cream is the perfect recipe to tempt your taste buds into accepting that fall has finally arrived. Created by Vegatopian chef, Morgan, this heavenly treat is as colorful as it is lusciously smooth. Enjoy with friends, this recipe makes 8 servings for all your festive get-togethers.
Ingredients
- Cashew Whipped Cream
- 2 cups whole raw cashews
- 1 tsp vanilla extract
- Cold water, as needed
- Vegan Pumpkin Pudding
- 2 cups whole raw cashews
- ¾ cups canned pumpkin purée
- 4 to 6 dates
- 1 serving French Vanilla Vega One® All-in-One Shake
- ½ tsp nutmeg
- ½ tsp cinnamon
- Cold water, as needed
- Crunchy Oat Topping
- ½ cup rolled oats
- ¼ cup nuts or seeds of your choice
- 1 Tbsp agave nectar
- ¼ tsp each ground ginger, cinnamon, and nutmeg
Preparation
-
Cashew Whipped Cream
- Place cashews and vanilla in a blender or food processor with enough cold water to cover by 1 inch.
- Blend for several minutes until completely smooth.
- Refrigerate until ready to assemble parfait
-
Vegan Pumpkin Pudding
- Place cashews, pumpkin, dates, Vega One All-in-One Shake , nutmeg and cinnamon in a high-powered blender or food processor with enough cold water to cover by 1/2 inch. Add more water if needed.
- Blend for several minutes until completely smooth. You want a thick, pudding-like texture.
- Refrigerate until needed.
-
Oat Topping
- Preheat oven to 375°F and line a cookie sheet with parchment paper.
- Toss all ingredients in a bowl until well combined and place on parchment paper in a thin layer.
- Bake for 5 to 10 minutes or until toasted. Checking doneness every 5 minutes and stir for even toasting.
- Let cool.
-
Layer parfait ingredients and enjoy!
