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–+ servings
Two jars filed with peaches and cream, topped with crunchy granola.

Healthy Vegan Peaches and Cream (with Fresh Peaches)

Recipe By : Michelle McCowan
4.50 from 2 votes
Print Recipe
This Healthy Vegan Peaches and Cream features fresh peaches layered in a lightly sweetened cashew cream, making it naturally dairy-free and a delicious, clean-eating summer dessert or snack.
Pin Recipe
Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Dietary DF, GF, Soy Free, Vegan
Season(s) Autumn, Summer
Difficulty Easy
Yield 4 Cups

Equipment

  • Blender

Ingredients
  

Sweet Cashew Cream

  • 2 cups Cashew Cream (or Yogurt)
  • 1 tablespoon Pure Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • 1 squeeze Fresh Lemon Juice

Peaches & Cream

  • 2 ripe Peaches
  • 2 cups Sweet Cashew Cream
  • 4-6 tablespoon Maple Cinnamon Skillet Granola (Optional)

Granola Topping (Optional)

  • 1 cup Rolled Oats
  • 1 tablespoon Coconut Oil
  • 1 tsp Pure Maple Syrup
  • ½ teaspoon Pure Vanilla Extract
  • ½ teaspoon Ground Cinnamon

Instructions
 

Sweet Cashew Cream

  • First, you will need to make a batch of cashew cream. Follow this step-by-step guide for the best results.
    Mix the cashew cream, lemon juice, pure vanilla extract and maple syrup. You can either zip them together in a blender when you are blending the cashew cream or mix them together in a bowl with a spoon or spatula.

Peaches and Cream

  • First, cut the peaches into slices or chop them into cubes if you prefer smaller chunks.
    Then, add a layer of sweetened cashew cream into the bowl or jars, followed by a layer of sliced or chopped peaches. Repeat until the bowl or jars are full.
  • Seal the jars or bowl and place the layered Peaches and Cream in the fridge. Allow it to infuse for at least 30 minutes or up to 24 hours. The longer it infuses, the more the flavours meld and the more peachy the cream becomes.

Maple Cinnamon Skillet Granola (Optional)

  • This step is completely optional. However, it adds a delicious touch, especially when serving as a breakfast or brunch. It basically turns this Peaches and Cream into a parfait. You can even use yogurt instead of cashew cream for the base!
    To make quick granola in a skillet, first melt the coconut oil, coating the pan evenly. Then, toss in the rolled oats and stir until they are lightly coated in coconut oil. Next, stir in the vanilla, maple syrup and ground cinnamon. 
    Keep stirring while cooking over medium-low heat until the oats begin to brown. Once they have toasted, remove the skillet from the heat and allow it to sit for a few minutes to cool.
    Once the oats have cooled, sprinkle a tablespoon or two over each serving of the infused Peaches and Cream.

Notes

Since the flavours take time to meld, this Peaches and Cream is the perfect make-ahead snack! It can last 3 - 5 days if sealed in an airtight container and refrigerated. If you made the cashew cream a day or two in advance, it is best consumed within 3 days.
I don't recommend freezing this Peaches and Cream as the texture of the cashew cream can change once thawed.
Cashew yogurt or coconut yogurt can be used in place of the cashew cream for a probiotic-rich, parfait-style Peaches and Cream.
Raw honey can be substituted for the pure maple syrup if you don't need this Peaches and Cream to be 100% vegan.
Baked granola can be made in advance for quick and easy serving.
Graham crackers can be crumbled on top instead of granola for a delicious dessert!

Nutrition

Serving: 1cups | Calories: 585kcal | Carbohydrates: 45g | Protein: 16g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 20mg | Potassium: 557mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 6mg
Total Servings : 4 Cups
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