Dairy-Free Strawberry Cheesecake Parfaits
Prep time
Total time
The Prep time does not including chilling. Plan ahead to allow the cheesecake-like mousse time to fully set up. It is very rich, so large servings aren't needed. I use 4 small glasses or dishes. For a lighter dessert, use the cheesecake mousse as a topping on fresh cut fruit, and optionally sprinkle with crushed graham crackers or dairy-free cookies. This will extend it to 8 servings.
Serves: 4 to 8 servings
  • 1½ cups raw cashews
  • ½ cup dairy-free half & half alternative, unsweetened creamer, or lite coconut milk (I use Ripple Vanilla)
  • ½ cup honey or agave nectar (for strictly vegan)
  • ¼ cup coconut oil, melted (can sub sustainable palm oil or cocoa butter for coconut free)
  • ¼ teaspoon salt
  • 3 to 4 tablespoons lemon juice, to taste
  • 1 teaspoon vanilla extract
  • Fresh strawberries, diced
  1. Place the cashews in a spice grinder, food processor, or high power blender and process until powdered and beginning to clump, about 1 minute.
  2. Transfer the cashews to a blender (if they aren't already in one), and add the half & half alternative, honey, coconut oil, and salt. Blend until very smooth and creamy, 1 to 2 minutes.
  3. Add the lemon juice and vanilla and blend until combined.
  4. Pour the mixture into one bowl, or divide between single serve dishes, and cover. Refrigerate overnight.
  5. Top with, or layer with (it can be piped), diced strawberries to serve.
  6. Store leftover mousse in the refrigerator for up to 5 days, or freeze to enjoy later.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-strawberry-cheesecake-parfaits