Kiwi Parfait with Curried Cashews

Vegan Kiwi Parfait
Prep time
Cook time
Total time
This recipe was adapted from a recipe by Cat Cora, from the TV show "Iron Chef America," and is featured in the cookbook Great Chefs Cook Vegan (Gibbs Smith 2008). Reprinted with permissions.
Serves: 6 parfaits
Curried Cashews:
  • 1 cup raw cashews
  • ½ teaspoon canola oil
  • ½ teaspoon curry powder
  • Salt to taste
  • 5 kiwis, peeled and cut into bite-size pieces
  • 1 pint soy yogurt [use coconut yogurt for soy-free]
  • 1 cup crushed graham crackers [use health valley or other gluten-free grahams for gluten-free]
Curried Cashews:
  1. Preheat oven to 350ºF.
  2. Place cashews on an unlined baking sheet and bake for 12 minutes, or until fragrant and slightly browned.
  3. Toss nuts with canola oil and curry powder in a bowl. Add salt, if desired, and then cool.
  1. To assemble the parfait, place a spoonful of kiwi pieces in the bottom of a martini glass. Top with soy yogurt to cover, and then add a layer of graham crackers.
  2. Repeat layers of kiwi and yogurt. Top with curried cashews and a few kiwi pieces.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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