Strawberry Parfait with Lemon Verbena Infused in Strawberry Sauce and Sweet Cashew Cream

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A surprisingly filling and refreshing dessert. You can taste the summer with delicious ripe strawberries. Raw, vegan desserts are better than the real thing.

Ingredients

Strawberry Base

• 2 pints fresh ripe strawberries

Lemon Verbena Infused Strawberry Sauce

• 1 pint fresh ripe strawberries
• 1 cup lemon verbena tea
• 2 tablespoons turbinado sugar, or preferred sweetener

Sweet Cashew Cream

• 2 cup cashew
• 1 1/2 cup lemon verbena tea
• 3 tablespoons turbinado sugar, or preferred sweetener
• 2 teaspoon organic vanilla

Instructions

Lemon Verbena Infused Strawberry Sauce

1. Place the fresh strawberries, tea, and sugar in a blender and puree until smooth.

2. Strain the sauce through a fine mesh sieve.

Sweet Cashew Cream

1. Blend all ingredients in a food process until smooth and creamy.

2. Strain the sauce through a fine mesh sieve.

Assembly

1. Layer the bottom of a glass with fresh sliced strawberries

2. Pour some strawberry sauce over the strawberries, then pour cashew cream atop.

3. Repeat to make two more layers: strawberries, sauce and cream.

4. Top with fresh diced strawberries.